❤︎ Dat Good Shit ❤︎


6 servings


15 minutes

active time

45 minutes

total time


9 guajillo chiles, (rinsed, stemmed, and seeded)

2 árbol chiles, (rinsed and stemmed, optional*)

Water, (as needed)

1 Roma tomato

1 clove garlic

¼ medium white onion

1 ½ teaspoons kosher salt (plus more as needed)

2 ½ cups peeled and diced russet or yukon gold potatoes (about 3 medium-sized potatoes)

Water, (as needed)

3 tablespoons olive oil, (divided)

1 pound Mexican chorizo*

6 telera bread rolls, (halved lengthwise)

Thinly shredded lettuce

Crumbled cotija cheese

Pickled red onion

Salsa roja or verde

Mexican crema or sour cream


Make the sauce. Add the guajillo chiles, árbol chiles, and enough water to completely cover them in a medium pot. Bring to a boil over high heat. Remove the pot from the heat, cover, and let the chiles soak for 10 minutes to soften.

Using a slotted spoon, transfer the softened chiles to a blender. Add ½ cup fresh water, the tomato, garlic, onion, and salt. Blend until completely smooth. If the sauce is not smooth, strain it through a fine mesh sieve to remove any solids. Transfer to a bowl and set aside.

Make the filling. Add the diced potatoes and enough water to completely cover them in a small pot. Bring to a boil over high heat, reduce the heat to low, cover, and cook for 5-7 minutes or until the potatoes are cooked through. They should be tender and easily pricked with a fork. Carefully drain the water and set aside.

Heat 1 tablespoon of oil in a medium skillet over medium-high heat. Add the chorizo and cook for 8-10 minutes, breaking it up into chunks and stirring occasionally until fully cooked through.

Add the cooked potatoes to the skillet and lightly stir to combine. Cook for an additional 3 minutes, remove from heat, and set aside.

Fry the telera bread. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Brush a generous amount of the chile sauce all over the top and bottom crust of the telera bread. Place it in the hot oil crust side down and fry for 1 minute, until crispy. Flip and fry the inside of the bread for 1 more minute until crispy. Repeat this process with the remaining bread rolls, adding more oil when needed.

Assemble the pambazos. Fill the telera bread with a scoop of the papas con chorizo filling, a drizzle of your favorite salsa, some shredded lettuce, a sprinkle of cotija cheese, some pickled red onions, and a little Mexican crema. Serve and enjoy!


Serving Size

1 pambazo


468 kcal

Total Fat

28 g

Saturated Fat

8 g

Unsaturated Fat

6 g

Trans Fat



47 mg


1469 mg

Total Carbohydrate

37 g

Dietary Fiber

3 g

Total Sugars

5 g


18 g

6 servings


15 minutes

active time

45 minutes

total time
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