Pambazos de Papa con Chorizo (Dipped Potato and Chorizo Rolls)
Soft rolls dipped in red guajillo sauce, pan fried, then stuffed with potato, chorizo, lettuce and cream.
Made with Salsa roja (cooked red salsa) and Lime crema (Mexican soured cream sauce) and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £1.51 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 in salted water for 8 minutes until tender, then drain well.
8 min - 2
Cook your homemade Mexican chorizo (see the base recipe) in a cold pan for 8 minutes, breaking it up, until browned and cooked through. Add the potato and mash roughly into the filling.
10 min - 3
Thin your salsa roja (see the base recipe) with the water in a wide shallow dish until it is like thin paint.
- 4
Heat 1 tbsp oil in a frying pan. Dip the cut sides and the tops of each roll quickly in the sauce, then fry for 1 to 2 minutes each side until the surface is deep red and slightly crisp. Repeat with the rest.
3 min - 5
Fill each roll with the chorizo and potato, the lettuce and the queso fresco.
- 6
Drizzle with your lime crema (see the base recipe) and eat straight away.
Tips
- Use slightly stale rolls. Fresh rolls soak up too much sauce and fall apart.
- Dip quickly. The roll should be coated, not soggy.
- Lettuce and cream balance the rich, spicy filling.
Storing and freezing
Best eaten straight away. Keep the filling in the fridge for up to 3 days once cooled within 2 hours and reheat until steaming hot throughout.
Questions
What is a pambazo?
A pambazo is a Mexican sandwich of soft white bread dipped in red chilli sauce and fried, usually filled with potato and chorizo. It is a popular street food.
Can I make it gluten free?
Yes, with firm gluten free rolls, though they can crumble when dipped. Dip them very briefly.
Can I make it dairy free?
Yes. Leave off the cheese and the crema, and add sliced avocado or extra salsa.
More made with salsa roja (cooked red salsa)
Arroz a la Tumbada con Pollo y Camarones (Brothy Mexican Rice with Chicken and Prawns)
GFDFEFPicaditas de Frijol con Salsa Roja y Queso Fresco (Veracruz Bean Picaditas)
GFEFNFChiles Poblanos Rellenos de Arroz Verde y Elote (Poblanos Stuffed with Rice and Corn)
GFEFNFCamarones en Salsa Roja (Prawns in Red Chilli Salsa)
GFDFEFDouble 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.