Pambazos de Papa con Chorizo (Chilli Dipped Potato and Chorizo Rolls)
Soft rolls dipped in red chilli sauce, stuffed with potato and chorizo and fried, a favourite Mexico City street snack.
Made with Pozole rojo base and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £2.05 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 potato cubes in salted water for 8 minutes, until just tender, then drain.
8 min - 2
Heat 1 tablespoon of the oil in a frying pan and fry your ready made chorizo mexicano casero (see the base recipe) for 6 minutes, breaking it up. Add the potatoes and cook for 5 minutes, until the edges are crisp. Keep warm.
11 min - 3
Pour your ready made pozole rojo base (see the base recipe) into a shallow dish and let it cool until just warm. It should be thick enough to coat a roll. Reduce it in a pan first if it is thin.
- 4
Fill each roll with the potato and chorizo, press closed, then dip both sides quickly into the chilli sauce.
- 5
Heat the rest of the oil in a large frying pan over a medium heat and fry the filled rolls for 2 minutes per side until the outside is lightly crisp and deep red.
4 min - 6
Open the rolls and pack with lettuce, crema and queso fresco, or pile them on top. Serve hot.
Tips
- Use slightly stale rolls. They soak up the sauce without falling apart.
- Do not over-soak the bread. A quick dip and straight into a hot pan keeps a crisp edge.
- Serve with extra salsa verde on the side.
Storing and freezing
Best eaten straight away. Keep spare filling in the fridge for 3 days and reheat until steaming hot all the way through.
Questions
What is a pambazo?
It is a soft bread roll dipped in guajillo chilli sauce and lightly fried, filled with potato and chorizo and topped with lettuce, cream and cheese. It is a classic antojito from Mexico City.
Which bread should I use?
Soft white rolls or small baps work. Real pambazo bread is a floury white roll, so avoid seeded or crusty loaves.
Can I make a dairy free version?
Yes. Leave out the crema and queso fresco and add sliced avocado.
More made with pozole rojo base
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.