More Than Just Dinner.


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Prep Time:30 Minutes
Cook Time:30 Minutes

Nutritional Information

Pambazos are a chile salsa dipped sandwich.


  • 7 1/2 dried guajillo chiles (available at
  • 2 cups boiling water
  • 5/8 cups reserved chili liquid
  • 1/2 clove garlic
  • 1/4 small white onion, roughly chopped
  • 1 1/8 pounds yukon gold potatoes, peeled and cut into 1⁄2" cubes
  • Kosher salt, to taste
  • 1/4 cup canola oil
  • 1 1/8 pounds chorizo, casings removed
  • 8 soft bolillos
  • 1 1/2 shredded iceberg lettuce
  • 1 cup grated queso Oaxaca
  • 3/8 cups crema


  • 1. Heat a 12" skillet over medium-high heat. Working in batches, add chiles, and cook, turning once, until toasted, about 2 minutes. Transfer all chiles to a large bowl; pour over boiling water, and let sit until chiles are soft, about 30 minutes. Drain, reserving soaking liquid, and remove stems and seeds from chiles. Transfer chiles and reserved soaking liquid to a blender along with garlic and onion; purée until very smooth, at least 2 minutes. Pour sauce into a bowl; set aside.
  • 2. Bring a 4-qt. saucepan of salted water to a boil over high heat; add potatoes, and cook until just tender, about 10 minutes. Drain and set aside. Heat some oil in a 12" skillet over medium heat; add chorizo, and cook, stirring to break up into small pieces, until browned and cooked through, about 8 minutes. Add potatoes, and cook until potatoes are very tender, about 2 minutes; season with salt and pepper and set aside.
  • 3. Using your fingers, scoop out and discard the insides of rolls, leaving a 1⁄2"-thick shell. Place about 1/2 cup potato-chorizo mixture on roll bottoms, top with some of the hot dog and cover with tops; press sandwiches lightly to flatten and compact filling. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Submerge two sandwiches in chile sauce until thoroughly soaked, at least 10 seconds; place in skillet, and cook, pressing constantly with a metal spatula to flatten and flipping once, until browned on both sides, about 5 minutes. Transfer to a cutting board; repeat with remaining oil, sandwiches, and sauce. Open sandwiches and divide lettuce, cheese, and crema among sandwiches; close sandwiches again and serve warm.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828