Get ready to ignite your taste buds! Pambazos are a staple in Mexican cuisine, and when you add a dash of heat, they become a game-changer. In this article, we’re excited to share with you our collection of 20 spicy pambazo recipes that will elevate your mealtime to the next level.
From classic combinations like potatoes and chorizo to innovative twists featuring black beans and avocado or grilled steak and guajillo sauce, we’ve got a pambazo recipe to suit every taste and occasion. Whether you’re in the mood for something vegetarian, vegan, or packed with meat, our selection has got you covered.
In this article, we’ll dive into each of these 20 recipes, exploring the perfect balance of spices, textures, and flavors that make them truly special. So, let’s get started on this flavorful journey!
Classic Mexican Pambazo with Potatoes and Chorizo
Pambazos are a traditional Mexican sandwich made with a soft bun, filled with potatoes, chorizo, and cheese. This recipe is a flavorful twist on the classic, adding some extra ingredients to give it an extra boost.
Ingredients:
– 4 bolillo or telera bread
– 2 large potatoes, peeled and diced
– 1/2 pound Mexican chorizo, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded Oaxaca cheese (or Monterey Jack)
– Vegetable oil for frying
– Salt and pepper to taste
– Optional: sour cream, salsa, and avocado slices for topping
Instructions:
1. Heat the chorizo in a pan over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the chopped onion and minced garlic to the pan and cook until the onion is translucent.
3. Add the diced potatoes to the pan and cook until they are tender and lightly browned.
4. Split the bread rolls in half and toast them.
5. Assemble the pambazos by spooning the potato-chorizo mixture onto the bread, followed by a sprinkle of shredded cheese.
6. Serve immediately and enjoy with your choice of toppings.
Cooking Time: 30 minutes
Vegetarian Pambazo with Black Beans and Avocado
A twist on the traditional Mexican sandwich, this vegetarian pambazo is filled with creamy black beans, fresh avocado, and crumbly queso fresco. Perfect for a quick lunch or dinner.
Ingredients:
– 4 corn tortillas
– 1 can black beans, drained and rinsed
– 1 ripe avocado, diced
– 1/2 cup crumbled queso fresco
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a small skillet, heat the olive oil over medium heat. Add the black beans and cook, stirring occasionally, until they’re lightly toasted and fragrant.
3. Warm the tortillas by wrapping them in foil and baking for 5 minutes.
4. Assemble the pambazos by spreading some of the black bean mixture onto each tortilla, followed by a sprinkle of queso fresco and a few pieces of avocado.
5. Fold the tortillas to enclose the filling, and serve immediately.
Cooking Time: 15-20 minutes
Spicy Chipotle Pambazo with Shredded Chicken
Pambazos are a type of Mexican sandwich that typically consists of a crusty bolillo roll filled with shredded chicken, potatoes, and chilies. This recipe gives the classic pambazo a spicy twist by adding chipotle peppers in adobo sauce.
Ingredients:
– 1 bolillo roll
– 2 cups cooked shredded chicken
– 1 large potato, peeled and diced
– 2 chipotle peppers in adobo sauce, chopped
– 1 tablespoon olive oil
– 1 small onion, diced
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, salsa, cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the diced potato and cook until tender, about 5 minutes.
3. Add the chopped chipotle peppers, onion, and cooked chicken to the skillet. Cook for an additional 2-3 minutes.
4. Split the bolillo roll in half lengthwise and place on a baking sheet.
5. Spoon the chicken and potato mixture onto the bottom half of the roll.
6. Bake in the preheated oven for 10-12 minutes, or until the bread is toasted and the filling is hot.
Cooking Time: 20-25 minutes
Pambazo with Refried Beans and Queso Fresco
Experience the warm comfort of Mexico’s Pambazo, a crispy bolillo filled with refried beans, queso fresco, and a hint of spice. This recipe combines classic flavors in a cozy package perfect for any occasion.
Ingredients:
– 4 bolillos (Mexican bread)
– 1 cup refried beans
– 1/2 cup crumbled queso fresco
– 1/4 cup chopped onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Slice the bolillos in half lengthwise.
3. In a bowl, mix refried beans with chopped onion, jalapeño, and salt.
4. Place about 1/4 cup of bean mixture onto each bolillo half.
5. Top with crumbled queso fresco.
6. Drizzle olive oil over the cheese.
7. Bake for 10-12 minutes or until the bread is crispy and the cheese is melted.
Cooking Time: 12-15 minutes
Pambazo Stuffed with Pulled Pork and Pickled Onions
A twist on traditional Mexican pambazos, this recipe combines the tender flavors of pulled pork with tangy pickled onions for a deliciously unique sandwich.
Ingredients:
– 4 pambazo rolls
– 1 lb pulled pork
– 1/2 cup pickled onions (see note)
– 1/4 cup shredded cheese (Monterey Jack or Cheddar work well)
– 2 tbsp mayonnaise
– 1 tsp ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Slice the pambazo rolls in half lengthwise.
3. Spoon pulled pork onto each roll, leaving a small border at the edges.
4. Top with pickled onions, shredded cheese, mayonnaise, and cumin.
5. Season with salt and pepper to taste.
6. Place on a baking sheet and bake for 10-12 minutes or until cheese is melted and bread is toasted.
Note: To make pickled onions, combine 1/2 cup thinly sliced red onion with 1/4 cup apple cider vinegar, 1 tbsp sugar, and 1 tsp salt in a bowl. Let sit at room temperature for at least 30 minutes before using.
Breakfast Pambazo with Scrambled Eggs and Salsa Verde
Start your day off right with this flavorful breakfast pambazo, a Mexican-inspired sandwich filled with scrambled eggs, salsa verde, and crispy tortillas.
Ingredients:
– 4 corn tortillas
– 2 large eggs
– 1/4 cup milk
– Salt and pepper to taste
– Salsa Verde (store-bought or homemade)
– Shredded cheese (optional)
Instructions:
1. Crack the eggs into a bowl and whisk with milk, salt, and pepper until smooth.
2. Heat a non-stick skillet over medium heat and cook the scrambled eggs until set.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the pambazo by placing a spoonful of scrambled eggs on each tortilla, followed by a dollop of salsa verde.
5. Top with shredded cheese (if using) and fold the tortillas to enclose the filling.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Pambazo with Grilled Steak and Guajillo Sauce
Experience the rich flavors of Mexico with this recipe that combines tender grilled steak, savory guajillo sauce, and crispy pambazos. Perfect for a weekend dinner or special occasion.
Ingredients:
– 4 pambazo rolls (Mexican bolillo)
– 1.5 lbs flank steak
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup guajillo sauce (store-bought or homemade)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat. Season the flank steak with salt, pepper, and olive oil. Grill for 5-6 minutes per side, or until cooked to desired level of doneness.
2. Meanwhile, toast the pambazo rolls by grilling them for 30 seconds on each side.
3. Slice the grilled steak against the grain into thin strips.
4. Assemble the Pambazos by placing a few slices of steak onto each roll, followed by a spoonful of guajillo sauce and some chopped cilantro.
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Seafood Pambazo with Shrimp and Chipotle Mayo
Pambazos are traditional Mexican sandwiches that typically feature a crusty bolillo roll filled with savory ingredients. In this recipe, we give the classic a seafood spin by adding succulent shrimp and a spicy kick from chipotle mayonnaise.
Ingredients:
– 4 bolillo rolls
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Chipotle mayonnaise (store-bought or homemade)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a pan, heat olive oil over medium-high. Add shrimp and cook until pink, about 2-3 minutes per side.
3. Meanwhile, toast bolillo rolls by baking for 5 minutes or grilling for 30 seconds per side.
4. Spread chipotle mayonnaise on toasted buns, followed by cooked shrimp, onion, garlic, cumin, and smoked paprika.
5. Serve immediately and garnish with cilantro.
Cooking Time: 15-20 minutes
Pambazo with Mushrooms and Oaxaca Cheese
Experience the flavors of Mexico with this hearty and savory Pambaso, filled with sautéed mushrooms and melted Oaxaca cheese.
Ingredients:
– 4 Pambasos (Mexican bolillo bread)
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1/4 cup grated Oaxaca cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Slice the Pambasos in half lengthwise.
3. In a skillet, melt butter over medium heat. Add mushrooms and cook until tender, about 5 minutes.
4. Place the Pambaso halves on a baking sheet lined with parchment paper.
5. Spoon the mushroom mixture onto the bread, leaving a 1-inch border around the edges.
6. Top with grated Oaxaca cheese and sprinkle with cilantro.
7. Bake for 10-12 minutes or until the cheese is melted and bubbly.
Cooking Time: 15-17 minutes
Vegan Pambazo with Lentils and Roasted Poblano Peppers
This Mexican-inspired sandwich is a flavorful twist on traditional pambazo, featuring tender lentils and roasted poblano peppers wrapped in a soft, slightly sweet bread. Perfect for a satisfying lunch or dinner.
Ingredients:
– 1 cup cooked lentils
– 2 large poblano peppers
– 1 small onion
– 2 cloves garlic
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4-6 pambazo rolls (or similar soft bread)
– Vegan mayo or sour cream (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with cumin. Roast for 30-40 minutes, or until skin is blistered and charred.
3. Remove the peppers from the oven and let them cool. Peel off the skin, then slice into strips.
4. In a pan, sauté the onion and garlic until softened. Add cooked lentils and stir to combine.
5. Assemble the pambazo by spreading the lentil mixture on the bread, topping with roasted poblano strips, and finishing with vegan mayo or sour cream (if using).
6. Serve immediately.
Cooking Time: 45-50 minutes
Pambazo with Carnitas and Tangy Red Sauce
A Mexican classic gets a flavorful twist with the addition of slow-cooked carnitas and a tangy red sauce. This recipe brings together tender pork, crispy buns, and a zesty condiment for a satisfying meal.
Ingredients:
– 1 pound pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 4 bolillo rolls (Mexican sweet bread)
– Tangy Red Sauce (recipe below)
Tangy Red Sauce:
– 1 cup ketchup
– 1/2 cup apple cider vinegar
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1/4 teaspoon cumin
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, heat lard or oil over medium-high heat. Add pork and cook until browned on all sides, about 5 minutes.
3. Add garlic, oregano, and salt. Cover and transfer to the preheated oven. Cook for 2-1/2 hours or until tender.
4. Split bolillo rolls in half lengthwise. Grill or toast until crispy.
5. Assemble pambazos by spreading a spoonful of Tangy Red Sauce on each roll, then topping with carnitas and finishing with a sprinkle of oregano.
Cooking Time: 2 hours 30 minutes
Pambazo with Chorizo and Scrambled Eggs
Pambazo with Chorizo and Scrambled Eggs: A Delicious Mexican Twist on a Classic Breakfast Dish
This recipe combines the richness of chorizo sausage, the creaminess of scrambled eggs, and the crispy texture of pambazo bread for a satisfying breakfast or brunch.
Ingredients:
– 4 pambazo bread rolls
– 1/2 pound chorizo sausage, sliced
– 6 large eggs
– 1 tablespoon butter
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Preheat a non-stick skillet over medium-high heat. Add the sliced chorizo and cook until browned, about 3-4 minutes.
2. Crack the eggs into a bowl and whisk them together with a fork. Add a pinch of salt and pepper to taste.
3. In the same skillet, add the butter and swirl it around to melt. Pour in the egg mixture and scramble the eggs until they’re cooked through, about 2-3 minutes.
4. Meanwhile, toast the pambazo bread rolls by grilling them or baking them in a preheated oven for a few minutes.
5. Assemble the Pambazos by slicing the toasted bread in half lengthwise, filling with scrambled eggs and chorizo, and garnishing with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Pambazo with Grilled Chicken and Avocado Crema
Experience the bold flavors of Mexico with this twist on traditional pambazos, featuring grilled chicken and a creamy avocado sauce.
Ingredients:
– 4 corn tortillas (pambazos)
– 1 lb boneless, skinless chicken breasts
– 2 ripe avocados
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– Vegetable oil for grilling
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with cumin, salt, and pepper. Grill for 5-6 minutes per side, or until cooked through.
3. Meanwhile, combine diced avocado, red onion, jalapeño, and garlic in a bowl.
4. Warm pambazos by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble pambazos by placing grilled chicken on each tortilla, followed by a spoonful of avocado crema.
Cooking Time:
– Grilled chicken: 10-12 minutes
– Pambazo assembly: 2-3 minutes
Pambazo with Barbacoa and Cilantro Lime Slaw
This recipe combines the traditional Mexican sandwich pambazo with tender barbacoa and a refreshing cilantro lime slaw. Perfect for a flavorful and satisfying meal or snack.
Ingredients:
For the pambazo:
– 4 bolillo rolls
– 1/2 cup lard or vegetable shortening, softened
– 1/4 cup chopped onion
– 1/4 cup chopped fresh cilantro
– Salt to taste
For the barbacoa:
– 1 pound beef brisket or shank, cooked in a slow cooker with your favorite spices and broth
– 2 tablespoons lard or vegetable oil
For the slaw:
– 1/2 cup chopped fresh cilantro
– 1/4 cup lime juice
– 2 cloves garlic, minced
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Spread the softened lard or shortening on each bolillo roll.
3. Cook the barbacoa according to your slow cooker’s instructions or simmer it in a pot with some broth until tender.
4. Assemble the pambazos by spreading the barbacoa on each roll, topping with cilantro slaw, and serving immediately.
Cooking Time: 30-40 minutes (depending on slow cooker time)
Pambazo with Rajas (Poblano Strips) and Corn
A classic Mexican sandwich filled with roasted poblano strips, sweet corn, onions, and cheese, all wrapped in a crispy bolillo roll.
Ingredients:
– 4 bolillo rolls
– 2 large poblano peppers
– 1 cup frozen corn kernels, thawed
– 1/2 cup chopped onion
– 1/4 cup grated queso fresco or Monterey Jack cheese
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– Optional: sour cream, shredded lettuce, diced tomatoes for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblano peppers by placing them on a baking sheet and drizzling with oil. Roast for 10-12 minutes or until charred.
3. Peel off skin, remove seeds, and cut into strips.
4. Grill bolillo rolls for 2-3 minutes per side or until crispy.
5. Assemble sandwiches by spreading roasted poblano strips on one half of the roll, followed by corn kernels, onion, and cheese.
6. Top with remaining roll half.
7. Serve immediately, with optional toppings.
Cooking Time: 25 minutes
Pambazo with Tinga (Chipotle Chicken) and Crema
Pambazo is a popular Mexican dish that consists of a crispy, split-top French bread filled with spicy chipotle chicken, creamy crema, and crunchy veggies. This recipe combines the bold flavors of Mexico with the comfort of a warm, cheesy sandwich.
Ingredients:
– 1 (14-inch) French baguette
– 1 lb boneless, skinless chicken breasts, cooked in chipotle tomato sauce (Tinga)
– 2 cups shredded Monterey Jack cheese
– 1/4 cup crema (Mexican sour cream)
– 1/2 cup chopped cilantro
– 1/2 cup diced red onion
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Slice the baguette in half lengthwise and toast until crispy.
3. Fill the bread with chipotle chicken, crema, cheese, cilantro, and onion.
4. Bake for 10-12 minutes or until cheese is melted and bubbly.
5. Serve warm and enjoy!
Cooking Time: 20-25 minutes
Pambazo with Al Pastor and Pineapple Salsa
Pambazo with Al Pastor and Pineapple Salsa Recipe
This fusion dish combines the traditional Mexican street food, pambazo, with the popular Al Pastor flavors and a sweet and tangy pineapple salsa. The result is a delicious and unique twist on a classic recipe.
Ingredients:
– 4-6 pita breads
– 1 pound boneless pork shoulder, cooked and shredded (Al Pastor)
– 1/2 cup pineapple chunks
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt and pepper to taste
– Salsa (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F.
2. Split the pita breads in half and toast for 5-7 minutes.
3. In a pan, warm the Al Pastor with a little oil over medium heat.
4. Assemble the pambazos by spreading some of the warmed Al Pastor on each toasted pita half, followed by a spoonful of pineapple salsa.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Pambazo with Refried Beans and Fried Plantains
Pambazo is a popular Mexican sandwich that typically consists of a crusty bolillo roll filled with refried beans, cheese, and various meats. In this recipe, we’re giving it a delicious twist by adding crispy fried plantains for an extra burst of flavor.
Ingredients:
– 4 bolillo rolls
– 1 cup refried beans
– 2 ripe plantains
– Vegetable oil for frying
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional fillings: sliced meats, diced onions, chopped cilantro
Instructions:
1. Preheat a non-stick skillet with about 1/8 inch of vegetable oil over medium-high heat.
2. Slice the plantains into 1-inch rounds and fry until golden brown, about 3-4 minutes per side.
3. Warm the bolillo rolls by wrapping them in foil and heating them in the oven at 350°F for 5-7 minutes.
4. Assemble the pambazos by spreading refried beans on each roll, followed by a sprinkle of shredded cheese.
5. Add your desired fillings, if using.
6. Top with fried plantain slices and serve immediately.
Cooking Time: About 15-20 minutes total, depending on the number of pambazos you’re making.
Pambazo with Ground Beef and Nacho Cheese
A twist on the traditional Mexican pambazo sandwich, this recipe combines the flavors of ground beef, nacho cheese, and crispy bread for a satisfying meal.
Ingredients:
– 1 pound ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 pambazo rolls (or similar crusty bread)
– Nacho cheese sauce (store-bought or homemade)
– Shredded lettuce, diced tomatoes, and sliced radishes for garnish
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add chopped onion and minced garlic to the skillet and cook until onion is translucent.
4. Season with cumin, salt, and pepper to taste.
5. Split pambazo rolls in half and toast them in the oven for 2-3 minutes or until lightly browned.
6. Spoon cooked ground beef mixture onto toasted bread, then drizzle with nacho cheese sauce.
7. Garnish with shredded lettuce, diced tomatoes, and sliced radishes.
Cooking Time: 20-25 minutes
Pambazo with Roasted Vegetables and Chipotle Sauce
Pambazo is a Mexican sandwich that typically consists of roasted chilies, cheese, and various fillings wrapped in a crusty bolillo roll. In this recipe, we’re giving it a flavorful twist by adding roasted vegetables and chipotle sauce for an extra kick.
Ingredients:
– 4 bolillo rolls
– 2 chipotle peppers in adobo sauce
– 1 large onion, peeled and chopped
– 2 cloves of garlic, minced
– 2 bell peppers (any color), seeded and chopped
– 2 tablespoons olive oil
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the onion, garlic, and bell peppers for 30 minutes, or until tender.
3. Meanwhile, toast the bolillo rolls by grilling them lightly or baking for a few minutes.
4. Spread chipotle sauce on each roll.
5. Add roasted vegetables, shredded cheese, and salt to taste.
6. Serve immediately and enjoy!
Cooking Time: 45 minutes
Summary
Get ready to spice up your mealtime with these 20 mouth-watering Pambazo recipes! This classic Mexican dish typically consists of a crispy bolillo roll filled with meat, cheese, and vegetables. But we’ve taken it to the next level by offering a wide range of variations for every occasion. From vegetarian and vegan options to spicy chipotle and bold beef, there’s something for everyone. Whether you’re looking for a quick breakfast or a hearty dinner, these Pambazo recipes are sure to satisfy your cravings.
