Ready to turn up the heat in your kitchen? Our roundup of 20 Spicy Pambazo Recipes is here to spice up your mealtime with bold flavors and irresistible warmth. Perfect for home cooks looking to add a little fire to their dinner rotation, these recipes promise deliciousness in every bite. Dive in and discover your next favorite dish that’s sure to warm hearts and bellies alike!
Classic Spicy Pambazo
Spice up your meal routine with this Classic Spicy Pambazo, a beloved Mexican sandwich that’s as vibrant in flavor as it is in color. Perfect for those who love a little heat with their eat!
Ingredients
- 4 bolillo rolls or French rolls
- 1/2 cup vegetable oil
- 2 cups diced potatoes
- 1 cup diced chorizo
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup red guajillo chili sauce (store-bought or homemade)
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco
- 1/4 cup Mexican crema
Instructions
- Heat 1/4 cup vegetable oil in a large skillet over medium heat. Add potatoes and cook until golden and tender, about 10 minutes. Remove and set aside.
- In the same skillet, add chorizo and cook until browned, about 5 minutes. Add onion, garlic, 1/2 tsp salt, and 1/2 tsp black pepper, cooking until onion is translucent, about 3 minutes. Stir in potatoes and remove from heat.
- Dip each roll into the red guajillo chili sauce, ensuring they’re fully coated but not soggy.
- Heat remaining 1/4 cup vegetable oil in a clean skillet over medium heat. Cook each sauce-coated roll until slightly crispy on both sides, about 2 minutes per side.
- Slice rolls open and fill with the potato-chorizo mixture. Top with shredded lettuce, queso fresco, and a drizzle of Mexican crema.
The magic of this Pambazo lies in the crispy, sauce-soaked bread that contrasts beautifully with the soft, spicy filling. It’s a textural dream come true!
Tip: For an extra kick, add a few slices of pickled jalapeños inside your Pambazo before serving.
Vegetarian Pambazo
Dive into the vibrant flavors of Mexico with this Vegetarian Pambazo, a hearty sandwich that’s as colorful as it is delicious, perfect for a quick lunch or a festive dinner.
Ingredients
- 4 bolillo rolls or similar sandwich rolls
- 2 cups peeled and diced potatoes
- 1 cup diced carrots
- 1 cup diced zucchini
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 cup refried beans
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco
- 1/2 cup Mexican crema
- 1/2 cup red salsa
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 2 minutes until fragrant.
- Add the potatoes, carrots, zucchini, salt, black pepper, cumin, and smoked paprika. Cook for 15 minutes, stirring occasionally, until the vegetables are tender.
- While the vegetables cook, slice the bolillo rolls in half and lightly toast them in a dry skillet or under the broiler for 2 minutes per side.
- Spread 1/4 cup of refried beans on the bottom half of each roll. Top with the cooked vegetable mixture, shredded lettuce, queso fresco, and a drizzle of Mexican crema and red salsa.
- Close the sandwiches and serve immediately, enjoying the contrast of the crispy bread with the creamy, spicy filling.
The secret to this Pambazo’s irresistible appeal lies in the smoky, spiced vegetables paired with the cool, creamy toppings, creating a symphony of flavors in every bite.
Tip: For an extra kick, add a few slices of pickled jalapeños to your sandwich before serving.
Chicken Pambazo
Dive into the vibrant flavors of Mexico with this Chicken Pambazo recipe, a sandwich that’s as colorful as it is delicious, perfect for spicing up your weeknight dinner routine.
Ingredients
- 4 bolillo rolls or small French rolls
- 2 cups shredded cooked chicken
- 1 cup refried beans
- 1/2 cup crumbled queso fresco
- 1/2 cup Mexican crema
- 1/4 cup vegetable oil
- 2 cups guajillo chili sauce (store-bought or homemade)
- 1 tsp salt
- 1 tsp ground black pepper
- 1 avocado, sliced
- 1/2 cup shredded lettuce
Instructions
- Heat the guajillo chili sauce in a large skillet over medium heat. Add the shredded chicken, salt, and black pepper, stirring to coat. Cook for 5 minutes until the chicken is heated through.
- Slice the bolillo rolls in half horizontally, without cutting all the way through, to create a pocket. Spread 1/4 cup of refried beans inside each roll.
- Divide the chicken mixture evenly among the rolls, then top each with avocado slices, shredded lettuce, crumbled queso fresco, and a drizzle of Mexican crema.
- Heat the vegetable oil in a separate skillet over medium heat. Carefully place each stuffed roll into the skillet, pressing down lightly with a spatula. Cook for 2-3 minutes on each side until the bread is crispy and golden.
- Serve immediately, enjoying the contrast between the crispy bread and the creamy, spicy filling.
Tip: For an extra kick, add a few slices of pickled jalapeños inside your Pambazo before pressing.
Beef Pambazo
Dive into the heart of Mexican street food with this Beef Pambazo recipe, a savory sandwich that’s as vibrant as it is delicious.
Ingredients
- 1 lb ground beef
- 4 Pambazo rolls or bolillo rolls
- 2 cups red salsa
- 1/2 cup refried beans
- 1/4 cup vegetable oil
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco
- 1/4 cup Mexican crema
Instructions
- In a skillet over medium heat, cook the ground beef with 1 tsp salt, 1 tsp ground black pepper, and 1 tsp garlic powder until browned, about 10 minutes. Drain excess fat.
- Heat the red salsa in a saucepan over low heat for 5 minutes, then set aside.
- Slice the Pambazo rolls in half horizontally and spread 2 tbsp of refried beans on each bottom half.
- Divide the cooked ground beef evenly among the rolls, placing it over the beans.
- Dip the top half of each roll into the warm red salsa, ensuring it’s fully coated, then place it on top of the beef.
- Heat 1/4 cup vegetable oil in a large skillet over medium heat. Place each assembled sandwich in the skillet and press down lightly with a spatula. Cook for 3 minutes on each side or until the bread is crispy and golden.
- Open the sandwiches and add shredded lettuce, crumbled queso fresco, and a drizzle of Mexican crema before serving.
The magic of this Beef Pambazo lies in the salsa-dipped bread, which transforms into a crispy, flavor-packed shell that contrasts beautifully with the tender beef and creamy toppings.
Tip: For an extra kick, add a few slices of pickled jalapeños to your sandwich before the final press.
Shrimp Pambazo
Dive into the vibrant flavors of Mexico with this Shrimp Pambazo, a saucy, satisfying sandwich that’s a feast for the senses.
Ingredients
- 4 bolillo rolls or similar sandwich rolls
- 1 lb medium shrimp, peeled and deveined
- 2 cups guajillo chili sauce (about 10 dried guajillo chilies, stemmed and seeded, blended with 2 cups water)
- 1/4 cup vegetable oil
- 1/2 cup diced white onion
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 cup refried beans
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco
- 1/4 cup Mexican crema
Instructions
- Heat 1/4 cup vegetable oil in a large skillet over medium heat. Add the diced white onion and minced garlic, sautéing until translucent, about 3 minutes.
- Add the shrimp to the skillet, seasoning with 1 tsp salt, 1/2 tsp ground cumin, and 1/2 tsp dried oregano. Cook until the shrimp are pink and opaque, about 4 minutes.
- Pour in the guajillo chili sauce, stirring to coat the shrimp. Simmer for 5 minutes to blend the flavors.
- Slice the bolillo rolls in half and lightly toast them. Spread 1/4 cup refried beans on the bottom half of each roll.
- Divide the shrimp and sauce mixture among the rolls, topping with shredded lettuce, crumbled queso fresco, and a drizzle of Mexican crema.
The magic of this dish lies in the guajillo chili sauce, which delivers a smoky depth that perfectly complements the sweet shrimp and creamy toppings.
Tip: For an extra kick, add a few slices of pickled jalapeños to your sandwich before serving.
Pork Pambazo
Dive into the heart of Mexican cuisine with this Pork Pambazo recipe, a sandwich that’s as vibrant in flavor as it is in color, perfect for spicing up your weeknight dinners.
Ingredients
- 1 lb pork shoulder, cut into chunks
- 3 cups water
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 4 guajillo chilies, stemmed and seeded
- 2 cups chicken broth
- 1/2 tsp cumin
- 1/2 tsp oregano
- 4 bolillo rolls
- 1 cup refried beans
- 1/2 cup lettuce, shredded
- 1/4 cup queso fresco, crumbled
- 1/4 cup Mexican crema
Instructions
- In a large pot, combine pork shoulder, water, chopped onion, minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 1 hour until pork is tender.
- Heat 1 tbsp vegetable oil in a skillet over medium heat. Add guajillo chilies and cook for 2 minutes until fragrant. Add chicken broth, 1/2 tsp cumin, and 1/2 tsp oregano. Simmer for 10 minutes, then blend until smooth.
- Shred the cooked pork and mix with the chili sauce. Slice bolillo rolls in half and lightly toast them.
- Spread 1/4 cup refried beans on each roll, top with shredded pork, shredded lettuce, crumbled queso fresco, and a drizzle of Mexican crema.
The magic of this Pork Pambazo lies in the guajillo chili sauce, which gives the pork a deep, smoky flavor that’s beautifully balanced by the cool crema and crisp lettuce.
Tip: For an extra kick, add a few slices of pickled jalapeños to your sandwich.
Vegan Pambazo
Dive into the vibrant flavors of Mexico with this Vegan Pambazo, a hearty sandwich that’s as colorful as it is delicious, perfect for a satisfying lunch or dinner.
Ingredients
- 4 bolillo rolls or similar sandwich rolls
- 3 large potatoes, peeled and diced
- 1 cup of vegan chorizo
- 1/2 cup of vegetable oil
- 1/4 cup of white vinegar
- 1 tsp of salt
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1/2 tsp of black pepper
- 1 cup of shredded lettuce
- 1/2 cup of vegan cream
- 1/2 cup of crumbled vegan cheese
Instructions
- Boil the diced potatoes in a pot of water until tender, about 10 minutes. Drain and set aside.
- In a skillet over medium heat, cook the vegan chorizo for 5 minutes, breaking it apart with a spoon. Add the boiled potatoes and cook together for another 5 minutes. Set aside.
- In a shallow dish, mix the vegetable oil, white vinegar, salt, garlic powder, onion powder, and black pepper. Dip each bolillo roll into the mixture, coating both sides lightly.
- Heat a large skillet over medium heat. Toast the dipped rolls for 2-3 minutes on each side, until they’re slightly crispy and golden.
- Slice the toasted rolls open and fill them with the potato-chorizo mixture. Top with shredded lettuce, vegan cream, and crumbled vegan cheese.
The Vegan Pambazo stands out with its unique combination of crispy, vinegar-infused bread and the smoky, spicy filling, making every bite a delightful contrast of textures and flavors.
Tip: For an extra kick, add a few slices of pickled jalapeños inside your Pambazo before serving.
Gluten-Free Pambazo
Dive into the vibrant flavors of Mexico with this gluten-free Pambazo, a sandwich that’s as colorful as it is delicious, perfect for those avoiding gluten but not willing to compromise on taste.
Ingredients
- 4 gluten-free bolillo rolls or sandwich rolls
- 2 cups peeled and diced potatoes
- 1 cup diced chorizo (ensure it’s gluten-free)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco
- 1/2 cup Mexican crema
- 2 tablespoons vegetable oil
- 1 cup guajillo chili sauce (store-bought or homemade, gluten-free)
Instructions
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the potatoes and cook until tender, about 10 minutes. Remove and set aside.
- In the same skillet, add the remaining tablespoon of oil. Cook the chorizo, onion, and garlic until the chorizo is browned and the onions are translucent, about 5 minutes. Stir in the cooked potatoes, salt, and pepper. Remove from heat.
- Dip each gluten-free roll into the guajillo chili sauce, ensuring they’re fully coated but not soggy.
- Heat a clean skillet over medium heat. Place the sauce-coated rolls in the skillet and toast for about 2 minutes on each side, until slightly crispy.
- Slice the toasted rolls open and fill with the chorizo-potato mixture. Top with shredded lettuce, crumbled queso fresco, and a drizzle of Mexican crema.
The magic of this Pambazo lies in the guajillo chili sauce, which not only adds a deep, smoky flavor but also gives the rolls their signature red hue. It’s a feast for the eyes and the palate!
Tip: For an extra kick, add a few slices of pickled jalapeños inside your Pambazo before serving.
Cheesy Pambazo
Dive into the heart of Mexican street food with this Cheesy Pambazo recipe, a sandwich that’s as fun to make as it is to eat, featuring a crispy exterior and a gooey, cheesy center.
Ingredients
- 4 soft rolls, preferably bolillo or telera
- 2 cups of shredded Oaxaca cheese
- 1 cup of refried beans
- 1/2 cup of Mexican crema
- 1/4 cup of vegetable oil
- 2 garlic cloves, minced
- 1 tsp of salt
- 1 tsp of ground black pepper
- 1/2 tsp of smoked paprika
- 1 cup of guajillo chili sauce (store-bought or homemade)
Instructions
- Preheat a large skillet over medium heat and add 1/4 cup of vegetable oil.
- In a small bowl, mix the minced garlic, 1 tsp of salt, 1 tsp of ground black pepper, and 1/2 tsp of smoked paprika. Brush this mixture over the rolls.
- Fry the rolls in the skillet for about 2 minutes on each side until they’re golden and crispy. Remove and set aside.
- Slice the rolls open without cutting all the way through. Spread 1/4 cup of refried beans inside each roll, then stuff with 1/2 cup of shredded Oaxaca cheese.
- Dip the stuffed rolls into the guajillo chili sauce, ensuring they’re well coated but not soggy.
- Return the rolls to the skillet and cook for another 2 minutes on each side until the cheese is melted and the exterior is slightly crispy.
- Drizzle each pambazo with 2 tbsp of Mexican crema before serving.
The magic of this Cheesy Pambazo lies in its contrast of textures—crispy on the outside, with a molten cheese center that’s irresistibly pull-apart.
Tip: For an extra kick, add a few slices of pickled jalapeños inside the sandwich before the final fry.
Breakfast Pambazo
Start your morning with a twist by whipping up this savory Breakfast Pambazo, a hearty sandwich that’s as colorful as it is delicious.
Ingredients
- 4 soft rolls, preferably bolillo or telera
- 1 cup refried beans
- 1 cup diced potatoes
- 1/2 cup diced onion
- 1/2 cup diced chorizo
- 4 eggs
- 1/2 cup red guajillo sauce
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup crumbled queso fresco
- 1/2 cup shredded lettuce
- 1/4 cup Mexican crema
Instructions
- Heat 1/4 cup vegetable oil in a skillet over medium heat. Add the diced potatoes, onion, and chorizo. Cook for 10 minutes, stirring occasionally, until the potatoes are tender and the chorizo is crispy. Season with 1/2 tsp salt and 1/2 tsp black pepper.
- In a separate pan, fry the eggs to your liking. Set aside.
- Slice the rolls in half and lightly toast them. Spread 1/4 cup refried beans on each bottom half.
- Dip the top half of each roll into the red guajillo sauce until well coated.
- Assemble the sandwiches by placing the potato-chorizo mixture on top of the beans, followed by a fried egg. Sprinkle with crumbled queso fresco and shredded lettuce, then drizzle with Mexican crema. Top with the sauced roll half.
- Serve immediately and enjoy the melding of flavors and textures, from the crispy chorizo to the creamy beans and the tangy guajillo sauce.
Tip: For an extra kick, add a few slices of pickled jalapeños to your sandwich before serving.
Pambazo with Avocado
Dive into the heart of Mexican street food with this Pambazo recipe, featuring creamy avocado for a rich, satisfying twist.
Ingredients
- 4 Pambazo rolls or bolillo rolls
- 2 large potatoes, peeled and diced
- 1/2 cup chorizo, casing removed
- 1/2 cup refried beans
- 1 ripe avocado, sliced
- 1/2 cup lettuce, shredded
- 1/4 cup crumbled queso fresco
- 1/2 cup red guajillo sauce
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- Boil the diced potatoes in salted water until tender, about 10 minutes. Drain and set aside.
- In a skillet over medium heat, cook the chorizo until browned, about 5 minutes. Add the boiled potatoes and cook together for another 2 minutes. Set aside.
- Heat the refried beans in a small pot over low heat until warm, about 3 minutes.
- Slice the Pambazo rolls in half horizontally, without cutting all the way through, to create a pocket.
- Spread 2 tbsp of refried beans inside each roll. Fill with the chorizo and potato mixture, then add avocado slices, shredded lettuce, and crumbled queso fresco.
- Dip the outside of each filled roll into the red guajillo sauce, ensuring it’s fully coated.
- Heat 2 tbsp vegetable oil in a large skillet over medium heat. Cook each Pambazo for 2-3 minutes on each side until crispy and slightly charred.
- Serve immediately, enjoying the contrast between the crispy exterior and the creamy, spicy filling.
The magic of this Pambazo lies in the guajillo sauce coating, which gives the bread its signature color and a subtle heat that complements the creamy avocado perfectly.
Tip: For an extra kick, add a few slices of pickled jalapeños inside your Pambazo before serving.
Pambazo with Refried Beans
Dive into the heart of Mexican street food with this Pambazo recipe, a sandwich that’s as vibrant and hearty as the culture it comes from.
Ingredients
- 4 Pambazo rolls or bolillo rolls
- 2 cups refried beans
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco
- 1/2 cup Mexican crema
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Heat the refried beans in a saucepan over medium heat until warm, stirring occasionally, about 5 minutes. Season with 1/2 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder.
- Slice the Pambazo rolls in half horizontally and hollow out some of the bread from the inside to make room for the filling.
- Spread a generous amount of warm refried beans on the bottom half of each roll.
- Top the beans with shredded lettuce and crumbled queso fresco, then drizzle with Mexican crema.
- Close the sandwiches with the top halves of the rolls.
- Heat 1/4 cup vegetable oil in a large skillet over medium heat. Carefully place each sandwich in the skillet and press down lightly with a spatula. Cook for 2-3 minutes on each side until the bread is crispy and golden brown.
- Remove from the skillet and let cool for a minute before serving.
The magic of a Pambazo lies in its crispy exterior contrasting with the creamy, savory filling inside—a texture play that’s irresistibly satisfying.
Tip: For an extra kick, add a few slices of pickled jalapeños to the filling before closing the sandwich.
Pambazo with Chorizo
Dive into the heart of Mexican street food with this Pambazo recipe, a sandwich that’s as vibrant and flavorful as the markets it hails from.
Ingredients
- 4 Pambazo rolls or bolillo rolls
- 1/2 lb chorizo, casing removed
- 1 large potato, peeled and diced
- 1/2 cup refried beans
- 1/2 cup guajillo chili sauce
- 1/4 cup vegetable oil
- 1/2 cup shredded lettuce
- 1/4 cup crumbled queso fresco
- 1/4 cup Mexican crema
- Salt to taste
Instructions
- Heat a skillet over medium heat and cook the chorizo until browned, about 5 minutes. Remove and set aside.
- In the same skillet, add the diced potato and cook until tender, about 10 minutes. Season with salt to taste.
- Combine the cooked chorizo and potatoes in a bowl. Set aside.
- Slice the rolls in half and lightly toast them. Spread refried beans on the bottom half of each roll.
- Dip the top half of each roll into the guajillo chili sauce until well coated.
- Heat vegetable oil in a skillet over medium heat. Place the sauce-coated roll halves in the skillet, sauce side down, and cook for 2 minutes until slightly crispy.
- Assemble the sandwiches by placing the chorizo and potato mixture on top of the beans, followed by shredded lettuce, queso fresco, and a drizzle of Mexican crema. Top with the sauce-coated roll half.
The magic of this Pambazo lies in the guajillo chili sauce-coated bread, offering a smoky and slightly spicy crunch that contrasts beautifully with the creamy fillings.
Tip: For an extra kick, add a few slices of pickled jalapeños to your sandwich.
Pambazo with Potatoes
Dive into the heart of Mexican street food with this Pambazo recipe, a sandwich that’s as vibrant and hearty as the culture it comes from.
Ingredients
- 4 Pambazo rolls or bolillo rolls
- 2 large potatoes, peeled and diced
- 1/2 cup vegetable oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup red salsa
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup refried beans
- 1 cup lettuce, shredded
- 1/2 cup queso fresco, crumbled
- 1/4 cup Mexican crema
Instructions
- Boil the diced potatoes in salted water for 10 minutes until tender. Drain and set aside.
- Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
- Add the boiled potatoes to the pan with 1 tsp salt and 1/2 tsp black pepper. Cook for 5 minutes, stirring occasionally, until lightly browned. Remove from heat.
- Heat the remaining vegetable oil in a separate pan over medium heat. Briefly dip each roll in the red salsa, then fry in the oil for about 1 minute per side until slightly crispy.
- Slice the fried rolls open and spread 1/4 cup of refried beans on each bottom half. Top with the potato mixture, shredded lettuce, crumbled queso fresco, and a drizzle of Mexican crema.
- Close the sandwiches and serve immediately, enjoying the contrast of the crispy exterior with the soft, flavorful filling.
The magic of a Pambazo lies in its salsa-dipped bread, which fries to a perfect crispness while sealing in all the savory fillings.
Tip: For an extra kick, add a few slices of pickled jalapeños to your sandwich before serving.
Pambazo with Eggs
Dive into the heart of Mexican street food with this Pambazo with Eggs recipe, a hearty sandwich that’s as vibrant in flavor as it is in color.
Ingredients
- 4 Pambazo rolls or bolillo rolls
- 1 cup red guajillo chili sauce (store-bought or homemade)
- 2 tbsp vegetable oil
- 1/2 cup refried beans
- 4 large eggs
- 1/2 cup queso fresco, crumbled
- 1/2 cup lettuce, shredded
- 1/4 cup Mexican crema
- Salt to taste
Instructions
- Heat the red guajillo chili sauce in a skillet over medium heat until warm. Set aside.
- Slice the Pambazo rolls in half horizontally, without cutting all the way through, to create a pocket.
- Heat 1 tbsp vegetable oil in a large skillet over medium heat. Dip each roll into the warm chili sauce, coating both sides, then fry in the skillet for 2-3 minutes per side until slightly crispy. Remove and set aside.
- In the same skillet, add the remaining 1 tbsp vegetable oil. Crack the eggs into the skillet and cook to your liking, seasoning with salt to taste.
- Spread 2 tbsp refried beans inside each Pambazo roll. Add a cooked egg, then top with crumbled queso fresco, shredded lettuce, and a drizzle of Mexican crema.
- Serve immediately, enjoying the contrast of the crispy, chili-coated bread with the creamy, savory fillings.
Tip: For an extra kick, add a few slices of pickled jalapeños inside your Pambazo before serving.
Pambazo with Queso Fresco
Dive into the flavors of Mexico with this Pambazo recipe, a hearty sandwich that’s as fun to make as it is to eat, featuring the creamy delight of queso fresco.
Ingredients
- 4 Pambazo or bolillo rolls
- 1 cup refried beans
- 1 cup queso fresco, crumbled
- 1/2 cup Mexican crema
- 1/2 cup red salsa
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Slice the Pambazo rolls in half horizontally and lightly toast them in a dry skillet over medium heat for about 2 minutes per side, until they’re just golden.
- Spread 1/4 cup of refried beans on the bottom half of each roll, then sprinkle with 1/4 cup of crumbled queso fresco.
- Drizzle each sandwich with 2 tbsp of Mexican crema and 2 tbsp of red salsa.
- Heat 2 tbsp of vegetable oil in a large skillet over medium heat. Add the sandwiches, open-faced, and press down gently with a spatula. Cook for 3 minutes, then flip and cook for another 3 minutes until the cheese is slightly melted and the bread is crispy.
- Season with 1/2 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder before serving.
The magic of this Pambazo lies in the contrast between the crispy, salsa-soaked bread and the creamy, mild queso fresco, creating a sandwich that’s irresistibly messy and delicious.
Tip: For an extra kick, mix a little chipotle powder into the refried beans before spreading them on the bread.
Pambazo with Sour Cream
Dive into the vibrant flavors of Mexico with this Pambazo recipe, a sandwich that’s as fun to make as it is to eat, especially when topped with a dollop of cool sour cream.
Ingredients
- 4 Pambazo rolls or bolillo rolls
- 1 cup sour cream
- 1/2 cup guajillo chili sauce
- 2 cups refried beans
- 1 cup diced potatoes, cooked
- 1 cup chorizo, cooked
- 1/2 cup lettuce, shredded
- 1/4 cup queso fresco, crumbled
- 2 tbsp vegetable oil
- 1 tsp salt
Instructions
- Heat the guajillo chili sauce in a pan over medium heat. Dip each Pambazo roll into the sauce until fully coated, then set aside.
- In a separate pan, heat 2 tbsp vegetable oil over medium heat. Add the coated rolls and cook for 2-3 minutes on each side until slightly crispy.
- Slice the rolls open and spread 1/2 cup refried beans on the bottom half of each. Top with 1/4 cup diced potatoes, 1/4 cup chorizo, and a sprinkle of 1/4 tsp salt.
- Close the sandwiches and serve topped with 1/4 cup sour cream, shredded lettuce, and crumbled queso fresco on each.
The magic of this Pambazo lies in the guajillo chili sauce—it not only adds a deep, smoky flavor but also gives the bread its signature red hue. Perfect for a weekend brunch that packs a punch.
Tip: For an extra kick, mix a little chipotle powder into the sour cream before topping your Pambazo.
Pambazo with Jalapenos
Dive into the vibrant flavors of Mexico with this Pambazo recipe, a hearty sandwich that’s as fun to make as it is to eat, especially when spiced up with jalapenos!
Ingredients
- 4 Pambazo rolls or bolillo rolls
- 1 cup refried beans
- 1 cup diced potatoes, cooked
- 1 cup chorizo, cooked
- 1/2 cup queso fresco, crumbled
- 1/4 cup vegetable oil
- 2 jalapenos, sliced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup lettuce, shredded
- 1/2 cup Mexican crema
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Lightly fry the Pambazo rolls until golden on both sides, about 2 minutes per side. Remove and set aside.
- In the same skillet, add the cooked chorizo and potatoes, seasoning with 1/2 tsp salt and 1/2 tsp black pepper. Cook for 3 minutes until heated through.
- Slice the fried rolls open and spread 1/4 cup of refried beans on each bottom half. Top with the chorizo and potato mixture, sliced jalapenos, crumbled queso fresco, and shredded lettuce.
- Drizzle each sandwich with Mexican crema, then close with the top half of the roll.
- Serve immediately, enjoying the contrast of the crispy exterior with the soft, flavorful filling.
The magic of this Pambazo lies in its crispy yet soft texture, perfectly balancing the spicy jalapenos with creamy refried beans and tangy crema.
Tip: For an extra kick, leave the seeds in the jalapenos when slicing.
Pambazo with Cilantro
Dive into the vibrant flavors of Mexico with this Pambazo recipe, a sandwich that’s as fun to make as it is to eat, featuring a generous sprinkle of fresh cilantro for that extra zing.
Ingredients
- 4 Pambazo rolls or bolillo rolls
- 2 cups of potatoes, peeled and diced
- 1 cup of chorizo, casing removed
- 1/2 cup of refried beans
- 1/4 cup of vegetable oil
- 1/4 cup of white vinegar
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 1/2 cup of fresh cilantro, chopped
- 1/2 cup of lettuce, shredded
- 1/4 cup of Mexican crema
- 1/4 cup of crumbled queso fresco
Instructions
- Boil the diced potatoes in salted water until tender, about 10 minutes. Drain and set aside.
- In a skillet over medium heat, cook the chorizo until browned, about 5 minutes. Add the cooked potatoes and mash lightly to combine. Keep warm.
- In a shallow dish, mix the vegetable oil and vinegar. Dip each roll in the mixture, coating both sides lightly.
- Heat a large skillet over medium heat. Toast the dipped rolls until golden on each side, about 2 minutes per side.
- Spread 2 tablespoons of refried beans on the bottom half of each toasted roll. Top with the chorizo-potato mixture, shredded lettuce, chopped cilantro, a drizzle of Mexican crema, and a sprinkle of queso fresco.
- Close the sandwiches and serve immediately, enjoying the contrast of the crispy exterior with the soft, flavorful filling.
The magic of this Pambazo lies in the vinegar-oil dip that gives the bread its distinctive tangy crunch, a technique that sets it apart from other sandwiches.
Tip: For an extra kick, add a few slices of pickled jalapeños to your sandwich before serving.
Pambazo with Lime
Dive into the vibrant flavors of Mexico with this Pambazo recipe, a street food favorite that’s as fun to make as it is to eat, especially when paired with a zesty lime twist.
Ingredients
- 4 Pambazo rolls or bolillo rolls
- 1 cup refried beans
- 1 cup diced potatoes
- 1 cup chorizo, casing removed
- 1/2 cup shredded lettuce
- 1/4 cup crumbled queso fresco
- 1/4 cup Mexican crema
- 2 tbsp vegetable oil
- 1 tbsp chili powder
- 1/2 tsp salt
- 1 lime, cut into wedges
Instructions
- Heat 1 tbsp vegetable oil in a skillet over medium heat. Add the diced potatoes and cook for 5 minutes until slightly tender. Add the chorizo and cook for another 5 minutes, breaking it apart with a spoon, until fully cooked.
- In a separate pan, warm the refried beans over low heat, stirring occasionally, for about 5 minutes until smooth.
- Slice the Pambazo rolls in half horizontally, without cutting all the way through, and spread 1/4 cup of refried beans on each side.
- Fill each roll with the chorizo and potato mixture, then top with shredded lettuce, queso fresco, and a drizzle of Mexican crema.
- Heat the remaining 1 tbsp vegetable oil in a large skillet over medium heat. Place each filled roll in the skillet and press down gently with a spatula. Cook for 2 minutes on each side until the bread is crispy and golden.
- Serve immediately with lime wedges on the side for squeezing over the top.
The magic of this Pambazo lies in the crispy, golden exterior that gives way to a soft, flavorful interior, all brightened up with a squeeze of fresh lime.
Tip: For an extra kick, mix a pinch of chili powder into the Mexican crema before drizzling.
Conclusion
We hope this roundup of 20 Spicy Pambazo Recipes has inspired your next kitchen adventure! Each dish offers a unique twist on this beloved classic, perfect for spicing up your meal rotation. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!
