Crispy Pambazo with Guajillo Dip
Crusty bolillo stuffed with chorizo and potatoes, dipped in silky guajillo sauce and pan-fried until golden. Serve with pickled onions, cilantro, and consomé for dunking—pure TikTok gold.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 22g
Ingredients
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Open the appInstructions
Step 1
Dice potato into 1/4-inch cubes. Remove chorizo from casing if link, crumble, and cook in a large skillet over medium-high, breaking it up as it browns, ~5 minutes.
Step 2
Add potatoes to the skillet, stir to coat with chorizo fat, and cook until potatoes soften, ~8 minutes. Season with salt and pepper.
Step 3
While filling cooks, remove stems and seeds from guajillo chiles. Place in a bowl, cover with hot water, and let soak 4 minutes until softened.
Step 4
Drain guajillos, blend with 1/2 cup soaking water and 1 tsp salt until smooth. Strain through a sieve into a shallow dish.
Step 5
Slice bolillo rolls horizontally and fill each with chorizo-potato mixture. Dip both cut sides of each sandwich into guajillo sauce.
Step 6
Wipe out skillet, add 2 tbsp oil, and heat until shimmering. Place sandwiches cut-side down and fry until golden and crispy, ~2 minutes per side.
Step 7
Top with pickled onions and cilantro. Serve alongside warm consomé for dunking and lime wedges on the side.
Tools you’ll need
- large skillet (12-inch cast iron or nonstick)
- blender or food processor
- fine-mesh sieve
- shallow dish for sauce
- spoon for stirring
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