Pambazos de Papa, Chorizo y Pollo (Guajillo Dipped Sandwiches)
Soft rolls dipped in a brick red guajillo sauce, fried until crisp outside and filled with potato, chorizo and shredded chicken.
Made with Guajillo adobo paste and Shredded chicken (pollo deshebrado) and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £2.41 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes in salted water for 10 minutes until tender. Drain.
10 min - 2
Fry the homemade Mexican chorizo (see the base recipe) in 1 tablespoon of the oil for 5 minutes, then add the potatoes and chicken (pollo deshebrado, see the base recipe) and cook for 5 minutes, mashing the potatoes lightly. Season.
10 min - 3
For the dip, whisk the guajillo adobo paste (see the base recipe) with the broth in a wide shallow bowl until it makes a thin, pourable red sauce.
- 4
Split the rolls without cutting all the way through. Dip the outsides in the sauce for a second, then fry them in a hot pan with the remaining oil for 1 to 2 minutes each side until the outsides are crisp and dark red.
4 min - 5
Open the rolls, fill generously with the potato mixture and lettuce, then top with crumbled queso fresco and a spoonful of soured cream. Eat while hot.
Tips
- Dip the rolls quickly. Soaking them makes the bread soggy and hard to fry.
- Day old rolls hold up to the dip better than very fresh ones.
- If your sauce is too thick to dip, loosen it with extra broth a spoonful at a time.
Storing and freezing
Eat straight away. Keep the filling for up to 2 days in the fridge and reheat until steaming hot all the way through.
Questions
What is a pambazo?
A pambazo is a Mexican bread roll dipped in a guajillo chilli sauce and fried, then filled with potato and chorizo, usually with lettuce, cheese and cream.
Can I make it without the chicken?
Yes. Use 400 g of potato and a bit extra chorizo for the classic potato and chorizo pambazo.
Can I use gluten free rolls?
Yes, but dip them very quickly as gluten free bread falls apart when wet.
More made with guajillo adobo paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.