Pambazos

Try pambazos for a mouthwatering fusion of flavors and textures, featuring crispy, sauce-soaked bread filled with a chorizo and potato mixture. Top everything off with shredded lettuce, salsa, crema, and queso for a crazy delicious sandwich!

Pambazos on Plates.
Stuff your pambazos to the brim!

❤️ Why you’ll love this recipe

  • Vegan-friendly: Even without the traditional meat, the vegan chorizo ensures you’re not missing out on flavor.
  • A perfect blend of textures: Each bite is packed with crispy bread, tender potato-chorizo filling, crispy lettuce, and creamy toppings.
  • Customizable heat: You control the spice! Dial it up or down according to your preference.
  • Easy to assemble: Once your ingredients are prepped, assembling a pambazo is a breeze! Just brush and toast the bread, then load everything in!

If you’re a fan of pambazos, don’t miss out on our enchiladas potosinas, quesabirria tacos, and chilaquiles rojos.

🥪 What is a pambazo?

The pambazo holds a special place in Mexican food culture. Its name originates from the type of bread used, but over time, the term has come to represent the sandwich itself.

There are different types of pambazos, but the saucy one we’re sharing today is in the style of El Bajío (a region in Central Mexico). The three main components that make up a pambazo are:

  • Bread: This pambazo bread is made with wheat flour, yeast, water, and salt. It has a rather soft and light consistency, an oval shape, and a chewy crust.
  • Salsa: A guajillo chile salsa is typically brushed on both sides of this type of pambazo before it’s crisped up on the skillet.
  • Fillings: Potatoes and chorizo or just potatoes are the go-to options. Other fillings include crema mexicana, salsa verde, lettuce, and cotija or queso fresco.

This sandwich boasts an unmissable red hue and gets messy fast, especially since you’re supposed to eat it with your hands. But once you take your first bite, you won’t even care if there’s sauce all over your face! It’s perfect for gatherings or a delicious meal for one.

Closeup of a pambazo on a plate.
Eat your pambazo ASAP for the freshest flavors

📜 History

The story of pambazos begins in Veracruz when Maximilian I and Carlota, the French emperor and empress, were visiting Orizaba, Veracruz.

While there, they asked their chef (Josef Tüdös) to make bread for them that resembled a nearby volcano, Pico de Orizaba. So, the first Veracruz-style pambazo was made to look like a volcano tip with the final touch being a light dusting of flour to emulate the snowy mountain tops.

Sometime around this point, various other pambazo recipes popped up in more parts of the country. As the name pan basso, pan bajo, and later pambazo suggests, this was a type of bread meant for the lower classes.

Pambacerías across Mexico dedicated themselves to making pan bajo with lower-quality wheat that wasn’t “fit” for the upper class. It’s speculated the chile coating was used to mask the less appetizing wheat flavor. Another theory is that it was in tribute to a volcano as well.

🌱 Are pambazos traditionally vegan?

Pambazos are not traditionally plant-based, but we’ve made a few simple adjustments to ensure this recipe is vegan and vegetarian-friendly:

  • Chorizo: Instead of meat, we use soy or nut-based chorizo.
  • Crema: We swapped out dairy-based crema for dairy-free crema or sour cream.
  • Queso: Try almond cotija instead of dairy-based cheese varieties.
  • Bread: Double check the bread you’re using doesn’t contain eggs or dairy because some pambazos do.
Bun, Potato, Lettuce, Chile, Cotija, Crema, Onion, Garlic, Salsa Verde, and Vegan Chorizo.
Use a pambazo, telera, or even a ciabatta

🛒 Ingredients & substitutions

  • Pambazo bread: Pambazo is of course the first choice, but you can use telera, kaiser, ciabatta, or any soft French bread if you’re not able to find any.
  • Guajilo chiles: Used to add flavor and color to the bread. Guajillo is preferred, but ancho, cascabel, or pasilla all work.
  • Onion & garlic: Foundations for the sauce’s flavor. Shallots can be used in place of white or yellow onions for a milder taste.
  • Olive oil: To sauté the potatoes and chorizo. Feel free to use avocado, sunflower, safflower, or canola oil if you don’t have olive oil on hand.
  • Potatoes: The most popular filling is white potatoes. But, you can mix things up with Yukon gold, sweet potato, or russet.
  • Chorizo: We use a meat-free soyrizo for this pambazo recipe. You can use a nut, tofu, mushroom, or tempeh chorizo as well.
  • Garnishes: Salsa verde (or salsa roja), crema, cotija, shredded lettuce, and onions are top choices.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make pambazos

Step 1: Boil the chiles

Stem and seed the guajillo chiles and add them to a pot of water with the onion and garlic. Bring it to a low boil, then turn the heat to low for 10-15 minutes. This not only softens the chiles but also melds the flavors.

Guajillo Chiles in a Pot of Water.
Rehydrate the guajillo chiles in hot water

Step 2: Blend the sauce

Transfer the chiles, onions, and garlic to a blender with some cooking water or vegetable broth and a generous pinch of salt. Blend on high until smooth, adding more water as needed. Strain the sauce into a bowl and set it aside.

Step 3: Prepare the filling

While the sauce is taking shape, cube the potatoes into small pieces. Steam or boil them until they’re tender when pierced with a fork.

Fry the potatoes with vegan chorizo in some olive oil, then season everything with salt and cook until the chorizo is hot. If your potato chunks are bigger, roughly mash them in the pan.

Step 4: Fry the bread

Heat a little more olive oil in the same skillet. Cut your pambazo bread open, leaving the top partially attached. Brush one side with guajillo paste, then add it to the skillet sauce side down.

While the first side is cooking, brush the bottom with more paste. Fry each side until they’re nice and crispy. Continue this process with the rest of the buns, adding more oil to the pan as necessary.

Step 5: Assembly

Once your components are ready, it’s time to assemble them. Generously stuff the bread with the potatoes and chorizo, add your favorite toppings, and dig in. Happy eating!

If you have questions about this pambazo recipe, check out our FAQs or leave a comment down below!

🥗 What to serve with pambazos

Intensify your pambazo eating experience with garnishes and sides like these:

🌡️ Storage & reheating

As long as you store ingredients separately from the bun, they will stay fresh for at least a few days. Here’s what to do:

  • Fridge: Chorizo and potatoes can be stored in the same airtight container for about 4-5 days.
  • Freezer: You can freeze the potatoes and chorizo filling for up to 3 months. Keep them in an airtight container or freezer-safe bag.
  • Reheating: When you’re ready for another pambazo, cook the potatoes and chorizo in a skillet over medium until warmed evenly. Follow the same recipe instructions for the salsa and bread.
  • Prep ahead: You can prepare the sauce and filling in advance, then assemble and fry it just before serving.

Note: To see storage times for the salsa, see our dedicated guajillo sauce post.

Pambazo on a Plate.
Pambazos make an incredibly filling meal

♻️ Variations

  • Pambazos veracruzanos: Made with the the other type of flour-dusted pambazo bread. Typical fillings include refried beans, chorizo, mayo, chipotle peppers, queso, lettuce, or avocado.
  • Pambazos poblanos: A sort of mix between Veracruz and El Bajío, pambazos from Puebla are made with round bread rolls, stuffed with shredded meats or longaniza, and served with or without salsa on top. There are even some filled with shredded meat in mole.
  • Others: In other regions of Mexico, you can find pambazos stuffed with all sorts of fillings like epazote, picadillo, different proteins, etc.
  • Veggies: Although not traditional, you can try adding roasted bell peppers and zucchini to the filling for a smoky element.
  • Black beans: Mix in some cooked black beans with the potato and chorizo.
  • Mushrooms: Add sautéed mushrooms for an earthy touch.
  • Corn: Add charred corn kernels or roasted chili corn salsa for a smoky, sweet contrast.
  • Tofu pambazo: Replace vegan chorizo with crumbled, spiced tofu.
  • Cheese: Add vegan mozzarella or other meltable cheese for a creamy texture.

🧑‍🍳 Top tips

  • Chiles: Always seed chiles to avoid any bitterness in the salsa.
  • Strain the sauce: Straining the sauce ensures an ultra-smooth consistency.
  • Potatoes: Cut the potatoes into similarly-sized cubes to ensure even cooking.
  • Mash the potatoes: If your potato cubes are larger, mash them slightly in the pan so they stay nicely tucked inside your pambazo.
  • Leave the top attached: Leave the top of the bread partially attached to hold the fillings in better.
  • Press & fry: Press the bread slightly when you’re frying it for an even crisp on both sides.
  • Prep the fillings in advance: To save time putting this recipe together, prep your fillings beforehand.

💬 FAQ

Are pambazos gluten-free?

Because of the wheat used in pambazo bread, this recipe is not gluten-free. To adapt the sandwich to your dietary needs, just swap in your favorite gluten-free bun.

Are pambazos spicy?

Although pambazos contain Mexican chorizo and guajillo salsa, the spice level is relatively mild. If you are sensitive to spice, reduce the amount of chiles added to the salsa and chorizo components of the recipe.

Can I make pambazos oil-free?

The typical method of making pambazos is to lightly fry the bread, but you can definitely make an oil-free version. Swap the oil with a little vegetable broth when cooking the fillings, and toast the bread without anything in the pan.

Why is my sauce grainy?

If your sauce is grainy, you likely didn’t strain it. Make sure you strain the guajillo sauce for the smoothest consistency.

What should I do if my filling is dry? 

If your filling is too dry, just add a splash of vegetable broth until it reaches the right consistency for your liking. 

Why is the bread soaking up too much sauce?

If your bread is soaking up too much sauce, it’s either too thin or not firm enough to hold up against the sauce. Try using a little less sauce and frying it for longer.

🍴 More Mexican recipes

If you’re a Mexican food lover like we are, check out some more delicious vegan Mexican recipes like these:

  • Sweet Potato Black Bean Quesadillas: Made with corn tortillas and a side of salsa and guacamole.
  • Picaditas: Sweet, tender corn cakes topped with red or green salsa, fresh onion, and queso.
  • Garnachas: Fried corn cakes topped with red salsa, jackfruit, and cabbage slaw.
  • Jackfruit Carnitas: Crispy carnitas made completely plant-based with all the same meaty texture you love.
Pambazo on a plate.

Best Pambazos

Justine Drosdovech
Try pambazos for a mouthwatering fusion of flavors and textures, featuring crispy, sauce-soaked bread filled with a chorizo and potato mixture. Top everything off with shredded lettuce, salsa, crema, and queso for a crazy delicious sandwich!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Mains, Snacks
Cuisine Mexican, Vegan
Servings 4 pambazos
Calories 614 kcal

Equipment

  • Skillet
  • Steamer
  • Spatula
  • Blender

Ingredients
 

Bread

  • 4 pambazos, teleras, or soft French rolls

Sauce

  • 6 guajillo chiles
  • ¼ white onion
  • 4 cloves garlic
  • ½ – 1 cup reserve cooking water
  • Salt to taste

Fillings

  • 2 pounds (~3-4) white or yellow potatoes
  • 2-3 tablespoons olive oil, divided
  • 6-8 ounces vegan chorizo

Toppings

Instructions
 

Sauce

  • Stem and seed the guajillo chiles, then add them to a pot of water with the onion and garlic. Bring it to a low boil, then turn the heat down to low for 10-15 minutes, or until the chiles are soft.
  • Drain the chiles, onions, and garlic, then transfer to a blender. Add in ½ cup of cooking water or vegetable broth and a generous pinch of salt. Blend on high until a paste is formed, adding more liquid as needed. Strain into a bowl and set aside.

Filling

  • In the meantime, scrub and cube the potatoes into ½-inch pieces. Steam or boil them for 10-12 minutes, or until tender when pierced with a fork.
  • Heat about ½ tablespoon olive oil in a large skillet over medium. Add in the potatoes and cook for 2-3 minutes, then mix in the vegan chorizo.
  • Season with salt and cook for an additional 3-4 minutes, or until the chorizo is hot. If your potato chunks are bigger, roughly mash them, then transfer everything out of the skillet.

Frying

  • Heat ½ – 1 tablespoon olive oil in the same skillet over medium. Cut your pambazo bread in half, leaving the top partially attached. Brush one side with guajillo paste, then add it to the skillet paste side down. Press down on the bread with your spatula to make sure the whole surface is cooked.
  • While the first side is cooking, brush the bottom surface with more paste. Fry each side of the bread until crispy. Continue this process with the rest of the buns, adding more oil to the pan as necessary.

Assembly

  • Add a scoop of chorizo and potatoes to the pambazo bread, then top with lettuce, salsa verde, Mexican crema, and queso cotija. Serve immediately while warm. Happy eating!

Video

Notes

  • Chiles: Always seed chiles to avoid any bitterness in the salsa.
  • Strain the sauce: Straining the sauce ensures an ultra-smooth consistency.
  • Potatoes: Cut the potatoes into similarly-sized cubes to ensure even cooking.
  • Mash the potatoes: If your potato cubes are larger, mash them slightly in the pan so they stay nicely tucked inside your pambazo.
  • Leave the top attached: Leave the top of the bread partially attached to hold the fillings in better.
  • Press & fry: Press the bread slightly when you’re frying it for an even crisp on both sides.
  • Prep the fillings in advance: To save time putting this recipe together, prep your fillings beforehand.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1pambazo | Calories: 614kcal | Carbohydrates: 87.8g | Protein: 31.1g | Fat: 8.4g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 4.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 424.1mg | Potassium: 1195.9mg | Fiber: 14.8g | Sugar: 11.1g | Vitamin A: 2803.5IU | Vitamin C: 49.9mg | Calcium: 229.1mg | Iron: 8.6mg
Don’t miss another recipe!Subscribe to our newsletter!

Note: We’ve updated this post to include new information and helpful tips about the recipe.

Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating