Pambazos de Papa con Chorizo (Dipped Potato and Chorizo Sandwiches)
Soft rolls dipped in red chilli sauce, filled with chorizo and potato, then pan fried until crisp at the edges.
Made with Red enchilada sauce and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £1.65 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 6 minutes until just tender. Drain well.
6 min - 2
Crumble your ready made chorizo (see the base recipe) into a frying pan over a medium heat and fry for 6 to 8 minutes, until cooked through with no pink and the fat has run red. Add the potato and cook for 5 minutes. Season to taste and keep warm.
13 min - 3
Warm your ready made red enchilada sauce (see the base recipe) in a wide shallow pan until just simmering, and thin with a splash of water so it is easy to dip.
- 4
Split each roll without cutting right through. Dip the outside of each roll in the sauce for a few seconds on each side to coat. Do not let it soak through.
- 5
Heat the oil in a large frying pan over a medium heat. Fry the dipped rolls for 1 to 2 minutes on each side, until the surface firms and darkens.
4 min - 6
Fill each roll with the chorizo and potato, lettuce, soured cream and crumbled cheese. Serve at once.
Tips
- Use day old rolls if you can. Fresher bread soaks up too much sauce and falls apart.
- Dip quickly. You want a coating, not a soaked roll.
- Fry in a little oil so the sauce sizzles and the roll gets a lightly crisp surface.
Storing and freezing
Best eaten straight away. Leftover chorizo and potato filling keeps in the fridge for 3 days and reheats until steaming hot all the way through.
Questions
What is a pambazo?
A pambazo is a Mexican street sandwich of white bread dipped in guajillo chilli sauce, lightly fried, and filled with potato and chorizo. It is popular in Mexico City.
Can I use a different filling?
Yes. Refried beans, shredded chicken or mushrooms are common alternatives. Keep the filling fairly dry so the sandwich holds together.
More made with red enchilada sauce
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.