Pambazos (Traditional sandwich dipped in a red guajillo chile sauce)




  • 6 each gujillo chiles, deveined and seeded, and soaked in hot water
  • 1/4 each white Spanish onion
  • 1 garlic clove
  • Salt to taste
  • 1 1/4 cup Ahuacatlan oil natural
  • 2 cups chorizo in chunks
  • 3 each boiled potatoes, peeled, and cut into pieces
  • 2 each bread for pambazo (traditional telera bread)
  • 1 cup butter head lettuce, chiffonade
  • 1 cup sour cream or crema fresca
  • 1 cup anejo cheese, shredded
  • Salsa of your choice to serve

Preparation time: 20 minutes

Cooking time: 20 minutes

Total time: 40 minutes

Ideal for: 4 people


  • In a blender add the guajillo chiles, onion, garlic and salt and blend until smooth.
  • In a sauté pan, add 1 tbs. Ahuacatlán oil natural and fry the guajillo sauce. Cook for 5 minutes.
  • In a separate pan, add a drizzle of Ahuacatlán natural, when hot add chorizo and potatoes, mash the potatoes as they cook together with the chorizo. Cook for 10 minutes.
  • Cut open the bread in half lengthwise, stuff them with the potato-chorizo mix, submerge them carefully in the guajillo sauce.
  • Add 1/4 cup Ahuacatlán natural to the pan used to fry the chorizo and potato and fry each pambazo on both sides until crispy.
  • Serve topping with lettuce, crema fresca and salsa of choice.

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According to the Federal Law of Protection of Personal Data in Possession of Individuals, approved on April 13th 2010, article 3, subdivisions ll and Vll; article 33, and the Chapters ll, Tiles ll of the Federal Law of Transparency and access to Public Governmental Information, we inform that all Personal Data received from you will be treated as confidential and protected in magnetic and/or digital devices, preventing any type of violation. If you decide at any time that your personal data should be erased from our databases, send your request to the Costumer´s Service contact and it will be attended immediately.

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