Dinner · Tested at home
Pambazos (Mexican Salsa-Dunked Sandwiches)
Original recipe by Morgan · Host The Toast
Best of the Best · Selected by Justin. Ingredients retained; functional instructions independently written.
Guajillo-coated rolls are pan-fried and filled with chorizo, potatoes, beans, lettuce, cheese, and sour cream.
Prep20 minutes
Cook15 minutes
Total35 minutes
Makes6 sandwiches
Get everything ready
Ingredients
Tap an ingredient as you use it to keep your place.
Turn up the heat
Let’s cook.
- Toast the chiles in a deep skillet over medium heat, about 15 seconds per side. Add half the onion and the garlic, cover with water, bring to a boil, then simmer until the chiles soften.
- Drain over a bowl. Blend the solids with 1 cup reserved liquid and about ¼ teaspoon kosher salt until smooth.
- Brown and crumble the chorizo over medium-high heat for about 5 minutes, until cooked through. Soften the remaining onion in the same pan. Add the prepared potatoes, crush lightly, and salt to taste.
- Oil a skillet over medium-high heat. Coat the rolls thoroughly in sauce and fry two at a time, pressing gently, until browned on both sides.
- Split the fried rolls. Fill with beans, potato-chorizo mixture, lettuce, queso fresco, and sour cream.
Recipe Notes
Water to cover chiles; reserve 1 cup for blending.
About ¼ teaspoon kosher salt in the sauce, within the to-taste allowance.
Oil for frying rolls; source gives no amount.
From Justin’s kitchen
This specialized sauce drenched torta is the absolute best way to enjoy a sandwich. This recipe presents them perfectly. Hands down one of the best tortas I've ever ate.