Crispy Pork Pambazo
Pillowy bolillo bread stuffed with shredded pork in a vibrant chile sauce, pan-fried until golden and crispy. A Mexican street-food classic that feels restaurant-quality in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 648
- Protein
- 42g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Toast dried chiles in a dry skillet 30 seconds per side until fragrant. Pour broth over, simmer 4 minutes until softened.
Step 2
Blend chile mixture with a pinch of salt until smooth. Toss with the shredded pork and set aside.
Step 3
Cube potatoes. Cook chorizo in the same skillet over medium-high 2 minutes until fragrant, then add potatoes. Cook 6 minutes, stirring often, until golden.
Step 4
Slice bolillo rolls lengthwise. Dip cut sides into the chile-pork mixture, coating both sides generously.
Step 5
Return skillet to medium-high. Place dipped rolls cut-side down, press gently. Fry 2 minutes per side until the bread is golden and crispy.
Step 6
Divide chorizo-potato mixture between sandwiches. Top with queso fresco. Serve immediately.
Tools you’ll need
- 12-inch skillet or sauté pan
- blender or immersion blender
- cutting board and knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
