Pambazos de Papa y Frijol (Guajillo Dipped Potato and Bean Sandwiches)
Soft rolls dipped in guajillo sauce and fried until crisp, stuffed with fried potatoes, beans, lettuce and cheese.
Made with Guajillo adobo paste and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £1.13 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 8 to 10 minutes until just tender. Drain well and let them steam dry.
9 min - 2
Heat 1 tablespoon of the oil in a frying pan and fry the potatoes over a medium high heat for 8 minutes until golden. Season with the salt. Warm your ready made refried beans (see the base recipe) in a small pan with a splash of water.
8 min - 3
Mix 100 g of your ready made guajillo adobo paste (see the base recipe) with the 100 ml water in a shallow dish to a dipping sauce about as thick as double cream.
- 4
Split the rolls open. Dip the outside of each roll in the sauce so it is coated all over, keeping the inside dry.
- 5
Heat the rest of the oil in a large frying pan over a medium heat. Fry the dipped rolls for 2 minutes on each side until the crust is crisp and dark red.
4 min - 6
Spread beans inside each roll, add the potatoes, then the lettuce, cheese and a drizzle of soured cream. Eat while hot.
Tips
- Pambazos are traditionally made with a slightly stale roll, which absorbs the sauce without going soggy. Day-old crusty white rolls work well.
- Keep the dip sauce thin enough to coat the roll but not so thin that it soaks in. Add a spoonful of water at a time.
- Fry the rolls in just enough oil to colour them, and press with a spatula for a crisper crust.
- Keep the cut sides of the rolls dry so they hold the filling.
Storing and freezing
Pambazos are best eaten straight away. Keep spare filling in the fridge for up to 2 days and reheat until steaming hot all the way through.
Questions
What is a pambazo?
A pambazo is a Mexican sandwich in which the roll is dipped in a guajillo chilli sauce and fried. The classic filling is potato and chorizo, with lettuce, cream and crumbled cheese on top. This version uses potato and beans.
Can I use a different bread?
Yes. Any soft, slightly dense white roll works. Avoid very crusty baguettes, because the crust can scrape the mouth after frying.
Can I make them vegan?
Yes. Swap the cheese and soured cream for sliced avocado and a spoonful of dairy free yoghurt. Check the roll is vegan too.
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.