Pambazos Sandwiches is a version of a Mexican torta that is dipped into a chile sauce before finishing being cooked on a griddle.
Pambazos Sandwiches
By Sue Lau | Palatable Pastime
Jump to Recipe
Pambazos Sandwiches is my recipe of the day with the blogging group From Our Dinner Table. We group weekly to post new recipes on a variety of common topics. This week we’re featuring Authentic Mexican Recipes.
Print Recipe
It has been a few years now since I first watched Aaron Sanchez either making a pambazo sandwich himself. Or perhaps watching someone else do it. I don’t recall. I don’t really follow Food Network very well.
But I was intrigued and kept the idea on a back burner until I worked out my adobo sauce recipe. Which I have.
Now adobo ends up being a spicy chile based ketchup which is good for keeping your smoked jalapenos in (hence the chipotle chiles en adobo). Just don’t confuse this adobo with Filipino adobo which is a different recipe. Or even adobo seasoning, which is simply a variation of seasoned salt.
If you try to bypass making the sauce yourself and use the canned, you will find it to be quite a bit spicier. So just go ahead and bite the bullet and make your own batch. If you plan to use a lot, make a ton and freeze it for later. I would.
Garden jalapeno season is on its way, after all.
The bread is bolillo which I bought at Kroger. I only use a few so I don’t bother with the home bake. If you can’t find them, French bread will suffice.
Authentic Mexican Recipes
- Chicken Tinga Tacos from A Kitchen Hoor’s Adventures
- Hatch Chile Enchiladas from Hezzi-D’s Books and Cooks
- Impossible Tamale Pie from The Spiffy Cookie
- Mango Habanero Salsa from Magical Ingredients
- Mexican Cemita Rolls from Karen’s Kitchen Stories
- Pambazos Sandwiches from Palatable Pastime
- Sopaipillas from That Recipe
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Pambazos Sandwiches
You Might Also Like:
Michelada (Mexican Beer Bloody Mary)
Michelada is a variation on the Bloody Mary with beer replacing the traditional vodka, making it a perfect Mexican oriented brunch cocktail.
Arroz Rojo (Mexican Red Rice)
Arroz Rojo (Mexican Red Rice) is a basic tomato rice, with this version seasoned with annatto, onion, garlic and cumin for an easy yet tasty side dish.
Mangonada (Mexican Fruit Sorbet Smoothie)
Mangonada is a Mexican dessert drink made with mango sorbet and fruit, tangy chamoy sauce, tajin, lime juice and tamarind candy straws.
Frutas con Crema (Mexican Fruit Salad)
Frutas con Crema (Mexican Fruit Salad) combines fresh fruits in a sweet cream sauce for a riff off the Bionico salad from Guadalajara.
Mexican Grilled Shrimp Skewers (aka Camarones a la Plancha)
Mexican Grilled Shrimp Skewers are known as Camarones a la Plancha when cooked on a griddle, always delicious from the marinade.
Pambazos Sandwiches
Pambazos Sandwiches
Equipment
- 1 griddle or comal
Ingredients
Adobo Sauce:
- 2 ounces dried guajillo chiles about 8-10
- 3/4 cup cold water
- 1 clove minced garlic
- 3 tablespoons ketchup
- 1 tablespoon vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
Sandwiches:
- 4 fresh bolillo rolls
- 1/2 pound fresh chorizo
- 12 ounces Russet Potatoes
- 1/2 cup chopped onion
- 3 cups shredded Lettuce
- 1/2 cup Mexican crema or thin sour cream
- 1/2 cup Cotija cheese crumbled
- 3/4 cup pickled red onions optional
Instructions
Adobo Sauce:
- Prepare sauce before starting on sandwiches.
- Toast peppers on a comal or griddle until fragrant, being careful not to scorch.
- Allow to cool then snap off stems and shake out seeds.
- Soak peppers in 2 cups hot water for about half an hour; drain and discard soaking water.
- Place soaked chiles in a blender or food processor with one cup fresh water,garlic, ketchup, vinegar, olive oil, salt and cumin and puree until smooth.
- Strain sauce through a mesh sieve if desired (for a smooth texture).
Sandwiches:
- Peel potatoes and finely dice. Cook potatoes in a skillet with chorizo and onion until meat is done and potatoes are tender.
- Drain off any excess grease.
- Pick out some of the bread inside if you like. Dry that bread for bread crumbs to use later.
- Dip rolls briefly in adobo sauce to coat.
- Place meat filling inside roll and griddle (like a grilled cheese) until bread crisps.
- Lift bun top and add lettuce, crema, cheese and pickled onions.
Notes
Nutrition
Don’t Forget to Pin and Save the Recipe!
Join my recipe group on Facebook for more recipes from blogger friends around the world!
Palatable Recipes
or scan the code to join
Disclaimer: This post may contain affiliate links which offer sources for ingredients and equipment, if needed. Clicking on them doesn’t cost you anything but helps pay the electric bill and keep the blog lights on should you purchase anything during your visit! Thanks for your support!