25 Delicious Pambazo Recipes Spicy and Savory

Hungry for something that packs a punch of flavor and comfort? Dive into the world of pambazos, where each bite is a delightful mix of spicy and savory. Perfect for home cooks looking to spice up their meal rotation, these 25 delicious recipes promise to turn any dinner into a fiesta. Ready to explore? Let's get cooking and discover your new favorite dish!

Classic Mexican Pambazo

Oh, the joy of biting into a perfectly made Classic Mexican Pambazo! It’s a dish that takes me back to my first food festival in Mexico City, where the vibrant colors and bold flavors stole my heart. Today, I’m sharing my take on this beloved sandwich, packed with tips to make your cooking journey smoother.

Ingredients

• 4 bolillo rolls (or any soft, white rolls)
• 2 cups potatoes, diced (Yukon Gold works best for creaminess)
• 1 cup chorizo, casing removed (for a vegetarian option, use soy chorizo)
• 1/2 cup refried beans (homemade or canned, warmed)
• 1/4 cup vegetable oil (or any neutral oil)
• 1/2 cup red guajillo chili sauce (adjust to taste)
• 1/2 cup lettuce, shredded (for crunch)
• 1/4 cup Mexican crema (or sour cream as a substitute)
• 1/4 cup queso fresco, crumbled (feta works in a pinch)

Instructions

1. Heat a large skillet over medium heat and add the chorizo. Cook for 5-7 minutes, breaking it apart with a spoon, until fully browned. Remove and set aside.
2. In the same skillet, add the diced potatoes and cook in the chorizo fat for 10 minutes, stirring occasionally, until golden and tender. Tip: Covering the skillet helps potatoes cook evenly.
3. While potatoes cook, slice the bolillo rolls in half horizontally, without cutting all the way through, to create a pocket.
4. Spread 2 tablespoons of refried beans inside each roll. Tip: Warming the beans makes them easier to spread.
5. Once potatoes are done, mix them with the cooked chorizo. Divide the mixture among the rolls, stuffing them generously.
6. Heat the vegetable oil in a clean skillet over medium heat. Dip each stuffed roll into the guajillo chili sauce, coating both sides lightly. Tip: Use a brush for even coating if preferred.
7. Fry each roll in the skillet for 2-3 minutes per side, until the bread is crispy and the filling is heated through.
8. Open the rolls slightly to add shredded lettuce, a drizzle of crema, and a sprinkle of queso fresco before serving.

My favorite part? The contrast between the crispy, chili-infused bread and the soft, flavorful filling. Serve these pambazos with a side of pickled jalapeños for an extra kick!

Spicy Chorizo Pambazo

Remember the first time I tried a Spicy Chorizo Pambazo at a tiny food stall in Mexico City, the explosion of flavors was unforgettable. Today, I’m sharing my take on this beloved sandwich, perfect for those who adore a bit of heat and a lot of heart in their meals.

Ingredients

• 2 cups chorizo, removed from casing (for a milder version, use soy chorizo)
• 4 bolillo rolls (or any soft, white sandwich rolls)
• 1/2 cup vegetable oil (or any neutral oil for frying)
• 3 large potatoes, peeled and diced into 1/2-inch cubes
• 1/2 cup refried beans (homemade or canned, warmed)
• 1/2 cup queso fresco, crumbled (cotija cheese works too)
• 1/2 cup shredded lettuce (for crunch)
• 1/4 cup Mexican crema (or sour cream as a substitute)
• 2 tbsp guajillo chili powder (adjust to taste)

Instructions

1. Heat a large skillet over medium heat and cook the chorizo until browned, about 5 minutes, breaking it apart with a spoon. Tip: Drain excess fat for a less greasy filling.
2. In the same skillet, add the diced potatoes and cook until tender, about 10 minutes, stirring occasionally. Combine with the chorizo and set aside.
3. Heat oil in a separate pan over medium heat. Dip each bolillo roll in the guajillo chili powder mixed with a bit of water, ensuring they’re fully coated but not soggy.
4. Fry the coated rolls in the hot oil for about 2 minutes per side, until they’re crispy and red. Tip: Use tongs to flip them carefully to avoid splatters.
5. Slice the fried rolls open, spread a layer of warm refried beans on the bottom half, then top with the chorizo-potato mixture.
6. Sprinkle crumbled queso fresco and shredded lettuce over the filling, then drizzle with Mexican crema before closing the sandwich.
7. Serve immediately while the bread is still crispy. Tip: Pair with a cold beer or a tangy limeade to balance the spiciness.

Now, the Spicy Chorizo Pambazo is ready to delight your taste buds with its crispy exterior, soft and flavorful filling, and the perfect amount of spice. Try serving it with a side of pickled jalapeños for an extra kick!

Vegetarian Pambazo with Black Beans

Every time I think about comfort food, my mind immediately goes to the hearty and vibrant flavors of a Vegetarian Pambazo with Black Beans. It’s a dish that brings back memories of lazy Sunday mornings, where the only plan was to enjoy good food with loved ones. Today, I’m sharing my take on this classic, packed with protein and a kick of spice that’s sure to wake up your taste buds.

Ingredients

• 2 cups black beans, cooked (or canned for convenience)
• 4 bolillo rolls (or any soft, white rolls)
• 1/4 cup vegetable oil (or any neutral oil)
• 2 cups lettuce, shredded (for a fresh crunch)
• 1 cup queso fresco, crumbled (cotija works too)
• 1/2 cup Mexican crema (sour cream is a fine substitute)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp cumin (adjust to taste)
• 1 tsp chili powder (for that essential kick)
• Salt to taste

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and sauté for 30 seconds, just until fragrant, to avoid burning.
3. Stir in the black beans, cumin, chili powder, and salt. Cook for 5 minutes, mashing the beans slightly for a thicker consistency.
4. Slice the bolillo rolls in half lengthwise, being careful not to cut all the way through, creating a pocket.
5. Generously fill each roll with the black bean mixture, then press lightly to close.
6. Return the filled rolls to the skillet, cooking each side for 2-3 minutes until golden and slightly crispy.
7. Open the rolls and top with shredded lettuce, crumbled queso fresco, and a drizzle of Mexican crema.

Last but not least, the first bite into this Pambazo is a revelation—the crispy exterior gives way to a soft, flavorful interior, with the cool crema balancing the spice beautifully. Serve it with a side of pickled jalapeños for an extra zing, or enjoy it as is for a satisfying meal any time of the day.

Pambazo with Potatoes and Chorizo

Craving something hearty and flavorful for dinner tonight? Let me introduce you to my all-time favorite comfort food, Pambazo with Potatoes and Chorizo. It’s a dish that reminds me of the bustling streets of Mexico City, where I first fell in love with its rich flavors and satisfying texture.

Ingredients

• 4 medium potatoes, peeled and diced into 1/2-inch cubes (Yukon Gold works best for their buttery texture)
• 1/2 lb chorizo, casing removed (look for Mexican chorizo for authentic flavor)
• 4 Pambazo rolls or any soft white rolls (Bolillo rolls can be a good substitute)
• 1/4 cup vegetable oil (or any neutral oil for frying)
• 1 cup red guajillo chili sauce (homemade or store-bought, adjust spiciness to taste)
• 1/2 cup lettuce, shredded (for garnish, iceberg or romaine works well)
• 1/4 cup queso fresco, crumbled (or substitute with feta cheese for a similar salty tang)
• 1/4 cup Mexican crema (or sour cream as an alternative)

Instructions

1. Heat a large skillet over medium heat and add the chorizo. Cook for 5-7 minutes, breaking it apart with a spoon, until fully cooked and slightly crispy.
2. While the chorizo cooks, boil the diced potatoes in salted water for 10 minutes or until just tender. Drain and set aside.
3. In the same skillet with the chorizo, add the boiled potatoes. Cook together for 3-4 minutes, allowing the potatoes to absorb the chorizo flavors.
4. Heat the guajillo chili sauce in a small saucepan over low heat for 5 minutes, stirring occasionally to prevent sticking.
5. Slice the Pambazo rolls in half horizontally, without cutting all the way through, to create a pocket.
6. Dip each roll into the warm guajillo sauce, ensuring both sides are lightly coated but not soggy.
7. Heat oil in a separate skillet over medium heat. Fry the sauce-coated rolls for 1-2 minutes on each side until they’re slightly crispy and golden.
8. Fill each roll with the chorizo and potato mixture, then garnish with shredded lettuce, crumbled queso fresco, and a drizzle of Mexican crema.

Finally, the Pambazo is ready to serve! The combination of the crispy, sauce-infused bread with the savory chorizo and potatoes is utterly divine. For an extra kick, serve with a side of pickled jalapeños or a fresh salsa verde.

Green Sauce Pambazo

Green Sauce Pambazo is one of those dishes that instantly transports me back to my first food adventure in Mexico City. The vibrant green sauce, the soft yet slightly crispy bread, and the hearty filling make it a meal to remember. I’ve tweaked the recipe over the years to suit my taste, and today, I’m sharing my version with you.

Ingredients

• 4 bolillo rolls (or any soft, slightly crusty bread)
• 2 cups tomatillos, husked and rinsed (about 10-12 medium)
• 1-2 serrano peppers, stemmed (adjust to taste)
• 1/2 cup fresh cilantro leaves, packed
• 1 small onion, quartered
• 2 garlic cloves
• 1/2 tsp salt (adjust to taste)
• 1/4 cup vegetable oil (or any neutral oil)
• 2 cups refried beans, homemade or canned
• 1 cup queso fresco, crumbled
• 1 cup iceberg lettuce, thinly sliced
• 1/2 cup Mexican crema (or sour cream)

Instructions

1. Preheat your oven to 350°F (175°C) to warm the bolillo rolls later.
2. In a medium saucepan, cover tomatillos, serrano peppers, onion, and garlic with water. Bring to a boil over high heat, then reduce to a simmer for 10 minutes, or until tomatillos are soft.
3. Drain the cooked ingredients and transfer to a blender. Add cilantro and salt, then blend until smooth. Taste and adjust salt if needed.
4. Heat oil in a large skillet over medium heat. Carefully dip each bolillo roll into the green sauce, coating both sides, then fry in the skillet for 2-3 minutes per side, or until slightly crispy.
5. Transfer the fried rolls to the preheated oven for 5 minutes to warm through.
6. Slice each roll open and fill with refried beans, queso fresco, lettuce, and a drizzle of Mexican crema.
7. Serve immediately while the bread is still warm and crispy on the outside.

Every bite of this Green Sauce Pambazo offers a delightful contrast between the crispy exterior and the soft, flavorful interior. The tangy green sauce pairs perfectly with the creamy beans and cheese, making it a dish that’s as satisfying to eat as it is to prepare. Try serving it with a side of pickled onions for an extra kick!

Pambazo with Chicken and Chipotle

This morning, as I was sipping my coffee, I remembered the first time I tried a Pambazo with Chicken and Chipotle at a small food stand in Mexico City. The combination of the soft, slightly crispy bread soaked in a vibrant red sauce and the tender, flavorful chicken filling was unforgettable. Today, I’m sharing my take on this beloved street food, perfect for bringing a taste of Mexico to your kitchen.

Ingredients

• 2 cups chicken breast, cooked and shredded (use rotisserie chicken for a quick option)
• 1 cup chipotle peppers in adobo sauce (adjust to taste for spice level)
• 4 Pambazo rolls or bolillo rolls (stale bread works better for soaking)
• 1/2 cup vegetable oil (or any neutral oil)
• 1 cup refried beans (homemade or canned)
• 1/2 cup queso fresco, crumbled (cotija cheese can be a substitute)
• 1/2 cup iceberg lettuce, shredded (for crunch and freshness)
• 1/4 cup Mexican crema (or sour cream as an alternative)

Instructions

1. In a blender, puree the chipotle peppers in adobo sauce until smooth. Set aside.
2. Heat the vegetable oil in a large skillet over medium heat. Dip each Pambazo roll into the chipotle puree, ensuring it’s fully coated but not soggy.
3. Fry the coated rolls in the hot oil for about 2 minutes on each side, or until they’re slightly crispy and have a deep red color. Remove and drain on paper towels.
4. Slice the fried rolls open horizontally, being careful not to cut all the way through, to create a pocket.
5. Spread a generous amount of refried beans inside each roll, followed by the shredded chicken.
6. Top with crumbled queso fresco, shredded lettuce, and a drizzle of Mexican crema.
7. Serve immediately while the bread is still warm and crispy for the best texture and flavor.

Zesty and satisfying, this Pambazo with Chicken and Chipotle is a delightful mix of textures and flavors. The smoky chipotle sauce paired with the creamy beans and fresh toppings makes every bite a joy. Try serving it with a side of pickled red onions for an extra tangy kick.

Pambazo with Beef and Avocado

Mmm, there’s nothing like the comfort of a well-made Pambazo, especially when it’s packed with savory beef and creamy avocado. I remember the first time I tried this dish at a local food fair; the combination of flavors was so memorable that I’ve been perfecting my own version at home ever since.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, you can substitute with half all-purpose and half bread flour)
• 1 tbsp baking powder (ensure it’s fresh for the best rise)
• 1 tsp salt (adjust to taste)
• 1 cup warm water (about 110°F, perfect for activating the yeast)
• 1 lb ground beef (for a richer flavor, try using chuck)
• 1 large avocado, sliced (ripe but firm)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp ground cumin (toast it lightly for enhanced aroma)
• 1/2 cup refried beans (homemade or canned, both work)
• 1 cup lettuce, shredded (iceberg or romaine for crunch)
• 1/2 cup queso fresco, crumbled (substitute with feta if unavailable)

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
2. Gradually add the warm water to the dry ingredients, mixing until a dough forms. Knead on a floured surface for about 5 minutes until smooth and elastic.
3. Cover the dough with a damp cloth and let it rest in a warm place for 30 minutes to rise.
4. While the dough rests, heat the vegetable oil in a skillet over medium heat. Add the ground beef and cumin, cooking until the beef is browned and cooked through, about 8-10 minutes.
5. Divide the dough into 4 equal portions. Roll each into a ball, then flatten into a disc about 6 inches in diameter.
6. Heat a griddle or large skillet over medium heat. Cook each dough disc for about 2 minutes per side, or until golden brown and puffed.
7. Spread a layer of refried beans on one side of each cooked bread, then top with the cooked beef, avocado slices, shredded lettuce, and crumbled queso fresco.
8. Fold the bread over the filling to form a sandwich, pressing lightly to adhere.

Great for any meal of the day, this Pambazo boasts a delightful contrast between the crispy exterior and the soft, flavorful filling. Serve it with a side of hot sauce or a fresh lime wedge to elevate the flavors even further.

Pambazo with Refried Beans and Cheese

Absolutely nothing beats the comfort of a well-made Pambazo, especially when it’s packed with creamy refried beans and melted cheese. I remember the first time I tried this Mexican street food staple; it was love at first bite, and I’ve been perfecting my recipe ever since.

Ingredients

• 4 Pambazo rolls (or any soft, white rolls if Pambazo isn’t available)
• 2 cups refried beans (homemade or canned, warmed)
• 1 cup shredded Oaxaca cheese (or Monterey Jack for a similar melt)
• 1/2 cup vegetable oil (or any neutral oil for frying)
• 1/2 cup red guajillo chili sauce (adjust to taste for spice level)

Instructions

1. Heat the refried beans in a small saucepan over medium heat until warm, stirring occasionally to prevent sticking, about 5 minutes.
2. While the beans warm, slice the Pambazo rolls in half horizontally, being careful not to cut all the way through, creating a pocket.
3. Generously fill each roll with the warm refried beans, then top with shredded cheese, ensuring even distribution.
4. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 350°F, ready for frying.
5. Dip each filled roll into the red guajillo chili sauce, coating both sides lightly but evenly for that signature Pambazo color and flavor.
6. Carefully place the sauced rolls into the hot oil, frying for about 2 minutes per side until golden and crispy.
7. Remove the Pambazos from the oil and let them drain on a paper towel-lined plate for a minute to remove excess oil.
8. Serve immediately while the cheese is still gooey and the exterior is delightfully crispy.

Rich in flavor and texture, these Pambazos are a joy to eat with the crispy exterior giving way to the soft, cheesy interior. For an extra touch, serve with a side of pickled jalapeños or a dollop of sour cream to cut through the richness.

Pambazo with Eggs and Chorizo

Pambazo with Eggs and Chorizo is one of those dishes that feels like a warm hug on a chilly morning. I remember first trying it at a tiny food stand in Mexico City, and ever since, it’s been my go-to for a hearty, flavorful breakfast that’s sure to impress.

Ingredients

• 4 bolillo rolls (or any soft white rolls, slightly stale works best)
• 1/2 cup vegetable oil (or any neutral oil, for frying)
• 1/2 lb chorizo, casings removed (spicy or mild, adjust to taste)
• 4 large eggs
• 1/2 cup refried beans (homemade or canned, warmed)
• 1 cup shredded lettuce (for crunch)
• 1/2 cup crumbled queso fresco (or feta as a substitute)
• 1/2 cup Mexican crema (or sour cream thinned with a bit of milk)
• 1/2 cup red salsa (store-bought or homemade, for dipping)

Instructions

1. Heat 1/4 cup of vegetable oil in a large skillet over medium heat until shimmering, about 350°F.
2. Add the chorizo to the skillet, breaking it apart with a spoon, and cook until fully browned, about 5 minutes. Tip: Drain excess fat if desired for a lighter dish.
3. Push the chorizo to one side of the skillet and crack the eggs into the other side. Scramble the eggs until just set, about 2 minutes, then mix with the chorizo.
4. Slice the bolillo rolls in half lengthwise, being careful not to cut all the way through, and gently remove some of the inner bread to create a pocket.
5. Spread 2 tablespoons of refried beans inside each roll, then fill with the chorizo and egg mixture.
6. Heat the remaining 1/4 cup of oil in the skillet over medium heat. Carefully place each filled roll into the skillet and press down lightly with a spatula. Fry until golden and crispy, about 2 minutes per side. Tip: Use a splatter screen to keep your stovetop clean.
7. Remove the pambazos from the skillet and let them drain on a paper towel-lined plate for a minute.
8. Open the pambazos slightly and stuff with shredded lettuce, then drizzle with crema and sprinkle with queso fresco. Serve immediately with red salsa on the side for dipping. Tip: For an extra kick, add a few slices of pickled jalapeños inside.

The crispy exterior of the pambazo gives way to a soft, flavorful interior that’s packed with the savory goodness of chorizo and eggs. I love serving these with a side of fresh fruit to balance the richness, making it a perfect start to any day.

Pambazo with Pork and Red Sauce

Pambazo with Pork and Red Sauce is one of those dishes that instantly transports me back to my first bite at a tiny street vendor in Mexico City. The combination of the soft, slightly crispy bread soaked in a vibrant red sauce and filled with savory pork is nothing short of magical. I’ve been obsessed with recreating that experience at home ever since.

Ingredients

• 2 cups of guajillo chili sauce (homemade or store-bought, adjust spice level to taste)
• 1 lb of pork shoulder, cut into small cubes (for tender bites)
• 4 pambazo rolls or bolillo rolls (sturdy enough to hold the filling)
• 1/4 cup of vegetable oil (or any neutral oil for frying)
• 1 cup of refried beans (homemade or canned, for spreading)
• 1/2 cup of shredded lettuce (for a fresh crunch)
• 1/4 cup of crumbled queso fresco (or feta as a substitute)
• 1/2 cup of Mexican crema (or sour cream, for drizzling)

Instructions

1. Heat a large skillet over medium heat and add the pork cubes. Cook until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
2. Pour the guajillo chili sauce over the pork. Reduce heat to low and simmer for 20 minutes, or until the pork is tender and the sauce has thickened. Tip: Stir occasionally to prevent sticking.
3. While the pork cooks, heat the vegetable oil in another skillet over medium heat. Dip each pambazo roll into the remaining guajillo sauce, coating both sides lightly.
4. Fry the sauce-coated rolls in the hot oil for about 2 minutes per side, or until they’re slightly crispy. Tip: Use tongs to flip them carefully to avoid splatters.
5. Spread a generous layer of refried beans inside each fried roll. Fill with the pork and red sauce mixture.
6. Top with shredded lettuce, crumbled queso fresco, and a drizzle of Mexican crema.

Zesty and satisfying, this Pambazo with Pork and Red Sauce is a feast for the senses. The bread’s slight crispness gives way to a soft interior, perfectly complementing the rich, spicy pork. Serve it with a side of pickled jalapeños for an extra kick.

Pambazo with Shrimp and Garlic Sauce

Some weekends call for a dish that’s both comforting and a bit luxurious, and that’s exactly what this Pambazo with Shrimp and Garlic Sauce delivers. I remember first trying this at a tiny beachside eatery, and now, it’s my go-to when I want to bring a taste of that seaside bliss into my kitchen.

Ingredients

• 4 bolillo rolls (or any crusty bread, split in half)
• 1 lb shrimp (peeled and deveined, size 26-30)
• 3 tbsp olive oil (or any neutral oil)
• 4 cloves garlic (minced, adjust to taste)
• 1 cup tomato sauce (homemade or store-bought)
• 1/2 cup chicken broth (low sodium preferred)
• 1 tsp smoked paprika (adds depth)
• Salt and pepper (to taste)
• 1 avocado (sliced, for serving)
• 1/4 cup crema (or sour cream, for serving)
• Fresh cilantro (chopped, for garnish)

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the shrimp in a single layer, seasoning with salt and pepper. Cook for 2 minutes per side, until pink and opaque. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil and minced garlic. Sauté for 30 seconds, until fragrant but not browned.
4. Pour in the tomato sauce and chicken broth, stirring to combine. Bring to a simmer over medium-low heat.
5. Stir in the smoked paprika, then return the shrimp to the skillet. Simmer together for 2 minutes, allowing the flavors to meld.
6. Meanwhile, lightly toast the bolillo rolls in a dry skillet or oven until just crisp, about 2 minutes per side.
7. To assemble, spoon the shrimp and garlic sauce over the bottom half of each roll. Top with avocado slices, a drizzle of crema, and a sprinkle of fresh cilantro.

With the first bite, you’ll notice how the crispy bread soaks up the garlicky sauce, while the shrimp adds a sweet, briny contrast. Serve it with a side of pickled red onions for an extra tangy kick that cuts through the richness beautifully.

Pambazo with Mushrooms and Spinach

Every time I think about comfort food, my mind immediately goes to the vibrant flavors of Mexican cuisine. Today, I’m sharing a twist on the classic Pambazo, packed with earthy mushrooms and fresh spinach, a dish that’s become a staple in my kitchen for its simplicity and depth of flavor.

Ingredients

• 2 cups mushrooms, sliced (cremini or button work great)
• 2 cups fresh spinach, tightly packed (baby spinach is ideal)
• 4 Pambazo rolls or any soft roll (bolillo rolls can substitute)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Heat 2 tbsp of vegetable oil in a large skillet over medium heat (350°F).
2. Add the sliced mushrooms to the skillet, sautéing until they’re golden brown and have released their moisture, about 5-7 minutes.
3. Sprinkle garlic powder, salt, and black pepper over the mushrooms, stirring to evenly coat.
4. Add the fresh spinach to the skillet, cooking just until wilted, about 2 minutes. Tip: Overcooking spinach can make it mushy, so keep an eye on it.
5. Slice the Pambazo rolls in half horizontally, being careful not to cut all the way through.
6. Fill each roll with the mushroom and spinach mixture, pressing gently to pack the filling. Tip: For extra flavor, lightly toast the rolls before filling.
7. Heat the remaining oil in the skillet over medium heat and place the filled rolls in the skillet. Press down lightly with a spatula and cook until the outside is crispy and golden, about 2-3 minutes per side. Tip: Use a sandwich press if you have one for even cooking.

Kicking back with this Pambazo, the crispy exterior gives way to a juicy, flavorful filling that’s both satisfying and surprisingly light. Serve it with a side of salsa verde for an extra kick or enjoy it as is for a quick, delicious meal any time of day.

Pambazo with Carnitas and Pickled Onions

Pambazo with Carnitas and Pickled Onions is one of those dishes that instantly transports me back to the bustling streets of Mexico City, where I first fell in love with its bold flavors and satisfying crunch. Perfect for a weekend brunch or a hearty dinner, this recipe is a playful twist on the traditional pambazo, stuffed with tender carnitas and tangy pickled onions for a burst of flavor in every bite.

Ingredients

• 2 cups carnitas, shredded (store-bought or homemade)
• 4 pambazo rolls (or any soft, sturdy roll)
• 1 cup pickled onions (quick-pickle with vinegar, sugar, and salt for 30 minutes)
• 1/2 cup refried beans (homemade or canned)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp garlic powder
• Salt to taste

Instructions

1. Heat the refried beans in a small saucepan over medium heat until warm, about 5 minutes, stirring occasionally to prevent sticking.
2. While the beans warm, heat the vegetable oil in a large skillet over medium heat. Add the shredded carnitas and cook until crispy edges form, about 3-4 minutes per side.
3. Slice the pambazo rolls in half horizontally, being careful not to cut all the way through, creating a pocket for the filling.
4. Spread a generous layer of warm refried beans inside each roll, followed by the crispy carnitas and a heap of pickled onions.
5. Press the filled rolls gently to compact the ingredients, then lightly toast them in the same skillet over medium heat for 2-3 minutes per side, until the exterior is slightly crispy.
6. Serve immediately, garnished with extra pickled onions or a drizzle of crema if desired.

You’ll love the contrast between the soft, bean-filled interior and the crispy, golden exterior of the pambazo. The carnitas add a rich, meaty depth, while the pickled onions cut through with their bright acidity. Try serving these with a side of avocado slices or a spicy salsa for an extra kick.

Pambazo with Turkey and Cranberry Sauce

Wondering how to spice up your leftover turkey this holiday season? I stumbled upon this delightful twist on the traditional Pambazo, incorporating turkey and cranberry sauce, during a cozy winter evening when creativity in the kitchen was my only solace. It’s a fusion that brings together the comforting warmth of Mexican street food with the familiar flavors of an American Thanksgiving.

Ingredients

• 2 cups leftover turkey, shredded (white or dark meat works)
• 1 cup cranberry sauce (homemade or store-bought, adjust sweetness to taste)
• 4 Pambazo rolls or any soft sandwich rolls (slightly stale works better for soaking)
• 1/2 cup vegetable oil (or any neutral oil for frying)
• 2 cups lettuce, shredded (for a fresh crunch)
• 1/2 cup Mexican crema (or substitute with sour cream thinned with a bit of milk)
• 1/2 cup queso fresco, crumbled (feta is a good alternative)
• 1 tsp chili powder (adjust to taste for heat)
• 1/2 tsp garlic powder (for an extra flavor kick)

Instructions

1. In a large bowl, mix the shredded turkey with cranberry sauce until evenly coated. Set aside.
2. Heat vegetable oil in a skillet over medium heat (350°F) until shimmering but not smoking.
3. Quickly dip each Pambazo roll into the oil, turning once, until lightly golden and slightly crispy, about 30 seconds per side. Tip: The oil should be hot enough to crisp the bread but not so hot that it burns.
4. Remove rolls from oil and drain on paper towels. Let them cool slightly before assembling.
5. Split each roll open and generously fill with the turkey and cranberry mixture.
6. Top with shredded lettuce, a drizzle of Mexican crema, and a sprinkle of queso fresco and chili powder. Tip: For an extra layer of flavor, lightly toast the assembled Pambazo in a dry skillet for a minute on each side.
7. Serve immediately while the bread is still slightly warm and crispy. Tip: Pair with a side of pickled jalapeños for an added tangy kick.

Perfectly balancing the sweetness of cranberry sauce with the savory depth of turkey, this Pambazo offers a delightful contrast of textures—from the crispy exterior to the soft, flavorful filling. Try serving it with a side of warm soup for a comforting meal that’s sure to impress.

Pambazo with Lamb and Mint Yogurt Sauce

Finally, a dish that combines the heartiness of lamb with the refreshing zing of mint yogurt sauce, all nestled in a soft, slightly crispy pambazo roll. I stumbled upon this combination during a late-night food market adventure, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 cups lamb, ground (for a richer flavor, ask your butcher for a fatty cut)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup plain yogurt (Greek yogurt works best for thickness)
• 1/4 cup fresh mint, finely chopped (adjust to taste)
• 4 pambazo rolls (if unavailable, any soft roll will do)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 clove garlic, minced (for that extra kick)

Instructions

1. Heat olive oil in a pan over medium heat (about 350°F) until shimmering.
2. Add the ground lamb to the pan, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes.
3. While the lamb cooks, mix yogurt, mint, and minced garlic in a bowl. Set aside in the fridge to let flavors meld.
4. Once the lamb is cooked, season with salt and black pepper. Stir well and remove from heat.
5. Slice the pambazo rolls in half horizontally, being careful not to cut all the way through.
6. Fill each roll with the cooked lamb mixture, then generously top with the mint yogurt sauce.
7. Serve immediately, or for an extra crunch, lightly toast the filled rolls in a pan for 2 minutes on each side.

So, there you have it—a pambazo that’s juicy, flavorful, and just the right amount of messy. The mint yogurt sauce cuts through the richness of the lamb, making each bite perfectly balanced. Try serving it with a side of pickled onions for an added tang that complements the flavors beautifully.

Pambazo with Duck and Orange Sauce

Sometimes, the best dishes come from the most unexpected combinations, and that’s exactly how I stumbled upon this Pambazo with Duck and Orange Sauce recipe. It was a chilly evening, and I was experimenting with leftovers when the magic happened. Now, it’s a staple in my kitchen, especially when I want to impress guests with something uniquely delicious.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, you can substitute with half all-purpose and half bread flour)
• 1 tbsp baking powder (ensure it’s fresh for the best rise)
• 1 tsp salt (adjust to taste)
• 1 cup warm water (about 110°F, perfect for activating the yeast)
• 1 duck breast, skin on (for that crispy, flavorful skin)
• 1/2 cup orange juice (freshly squeezed for a brighter flavor)
• 2 tbsp honey (or agave syrup for a vegan option)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder (adjust to taste for heat)

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
2. Gradually add the warm water to the dry ingredients, mixing until a dough forms. Tip: If the dough feels too sticky, add a little more flour, one tablespoon at a time.
3. Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic. Cover and let it rest for 30 minutes.
4. While the dough rests, preheat your oven to 375°F and prepare the duck breast by scoring the skin in a crosshatch pattern.
5. Heat olive oil in a skillet over medium heat. Place the duck breast skin-side down and cook for 5-7 minutes, or until the skin is crispy and golden. Flip and cook for another 3-4 minutes for medium-rare. Tip: Let the duck rest for 5 minutes before slicing to retain its juices.
6. In a small saucepan, combine orange juice, honey, and chili powder. Simmer over low heat for 5 minutes, stirring occasionally, until slightly thickened.
7. Divide the dough into 4 equal portions. Roll each into a ball, then flatten into a disc about 1/2 inch thick.
8. Cook the pambazo discs on a dry skillet over medium heat for 2-3 minutes per side, or until golden brown and puffed.
9. To serve, slice the duck breast thinly and place on top of a pambazo disc. Drizzle with the orange sauce. Tip: Garnish with fresh orange slices for an extra pop of color and flavor.

Kicking back with this Pambazo with Duck and Orange Sauce, you’ll love the contrast between the crispy, fluffy bread and the rich, tender duck, all brought together by the sweet and spicy orange sauce. It’s a dish that’s as fun to eat as it is to make, perfect for a weekend brunch or a fancy dinner at home.

Pambazo with Fish and Lime Crema

Craving something that’s a perfect blend of crispy, creamy, and tangy? Let me introduce you to my latest kitchen adventure that’s been a game-changer for my weekend brunches. It’s a dish that brings together the crunch of perfectly fried bread with the freshness of fish and a zesty lime crema that’ll make your taste buds dance.

Ingredients

• 4 white fish fillets (about 6 oz each), patted dry
• 1 cup all-purpose flour, for dredging
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 1 cup vegetable oil (or any neutral oil), for frying
• 4 Pambazo rolls, sliced in half
• 1/2 cup crema or sour cream
• 2 tbsp lime juice, freshly squeezed
• 1 tsp lime zest, for extra flavor
• 1/2 cup shredded lettuce, for serving
• 1/4 cup chopped cilantro, for garnish

Instructions

1. In a shallow dish, mix the flour, salt, and pepper. Dredge each fish fillet in the mixture, shaking off excess.
2. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Use a thermometer for accuracy.
3. Fry the fish fillets for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
4. In a small bowl, whisk together the crema, lime juice, and lime zest until smooth. Set aside.
5. Lightly toast the Pambazo rolls in a dry skillet or oven until just crispy, about 2 minutes per side.
6. Assemble each Pambazo by placing a fish fillet on the bottom half of the roll, drizzling with lime crema, and topping with shredded lettuce and cilantro. Cover with the top half of the roll.

The first bite delivers a symphony of textures—crispy fish, soft bread, and creamy lime crema, with a burst of freshness from the lettuce and cilantro. Serve it with a side of pickled onions or a spicy salsa for an extra kick.

Pambazo with Squash Blossoms and Queso Fresco

Unbelievable as it may seem, the first time I tried Pambazo with Squash Blossoms and Queso Fresco was at a tiny street vendor in Mexico City, and it was love at first bite. The combination of the soft, slightly spicy bread with the delicate squash blossoms and creamy queso fresco was something I knew I had to recreate at home. Here’s how I do it, with a few personal tweaks along the way.

Ingredients

• 4 Pambazo rolls (or any soft, slightly sweet rolls)
• 1 cup squash blossoms, cleaned and stems removed (handle gently to avoid tearing)
• 1 cup queso fresco, crumbled (cotija can be a salty alternative)
• 2 cups red salsa (homemade or store-bought, medium spice level works best)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 tsp salt (adjust to taste)

Instructions

1. Heat the red salsa in a saucepan over medium heat until it simmers, about 5 minutes. Keep warm.
2. Gently dip each Pambazo roll into the warm salsa, ensuring it’s fully coated but not soggy. A quick dip does the trick.
3. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the salsa-coated rolls. Fry for about 2 minutes per side, or until they’re lightly crispy and have a beautiful red hue.
4. Remove the rolls from the skillet and let them drain on paper towels to remove excess oil.
5. While the rolls are still warm, carefully open them and stuff with the squash blossoms and crumbled queso fresco. The warmth will slightly melt the cheese, making it extra creamy.
6. Serve immediately. The contrast between the crispy exterior and the soft, flavorful filling is what makes this dish unforgettable. Try serving with a side of avocado slices for an extra layer of creaminess.

This Pambazo is a celebration of textures and flavors, with the squash blossoms adding a subtle earthiness that complements the tangy salsa and rich queso fresco. Perfect for a weekend brunch or a hearty snack, it’s a dish that invites you to explore the vibrant world of Mexican street food right from your kitchen.

Pambazo with Huitlacoche and Epazote

Sometimes, the most unforgettable meals come from the simplest ingredients, and that’s exactly what happened when I first tried making Pambazo with Huitlacoche and Epazote. It was a rainy afternoon, and I was craving something hearty yet uniquely flavorful, leading me to this delightful dish that’s now a staple in my kitchen.

Ingredients

• 4 Pambazo rolls (or any soft sandwich rolls)
• 1 cup huitlacoche (canned or fresh, if available)
• 1 tbsp epazote (dried or fresh, chopped)
• 2 cups refried beans (homemade or canned)
• 1/2 cup vegetable oil (or any neutral oil)
• 1/2 cup queso fresco (crumbled)
• 1/2 cup crema (or sour cream as a substitute)
• 1 tsp salt (adjust to taste)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat (350°F) until shimmering.
2. Slice the Pambazo rolls in half horizontally, being careful not to cut all the way through.
3. Spread a generous layer of refried beans inside each roll, ensuring even coverage.
4. Add the huitlacoche and epazote to the skillet, sautéing for 5 minutes until fragrant.
5. Fill each roll with the huitlacoche mixture, then press gently to close.
6. Return the filled rolls to the skillet, cooking each side for 2-3 minutes until golden and crispy.
7. Remove from heat and top with queso fresco and crema before serving.

Delightfully crispy on the outside with a rich, earthy filling, this Pambazo is a testament to the magic of Mexican flavors. Serve it with a side of pickled onions for an extra zing, or enjoy it as is for a comforting meal that’s anything but ordinary.

Pambazo with Nopales and Green Onions

Unbelievably, the first time I tried Pambazo with Nopales and Green Onions, it was a game-changer for my taco night. The combination of the crispy bread soaked in guajillo sauce with the tender nopales and the sharpness of green onions created a symphony of flavors that I couldn’t get enough of. Since then, it’s become a staple in my kitchen, especially when I want to impress my friends with something uniquely delicious.

Ingredients

• 4 Pambazo rolls (or any soft, sturdy rolls)
• 1 cup nopales, diced (look for fresh or jarred, but rinse if jarred)
• 1/2 cup green onions, sliced (both white and green parts)
• 2 cups guajillo sauce (homemade or store-bought, adjust spice level to taste)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 cup queso fresco, crumbled (for garnish)
• 1/2 cup crema (or sour cream, for garnish)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat (350°F) until shimmering.
2. Add the diced nopales to the skillet, cooking for 5 minutes until they start to soften, stirring occasionally to prevent sticking.
3. Stir in the sliced green onions, cooking for an additional 2 minutes until fragrant.
4. Pour the guajillo sauce into the skillet, reducing the heat to low, and simmer for 10 minutes to allow the flavors to meld. Tip: If the sauce thickens too much, add a splash of water.
5. While the sauce simmers, slice the Pambazo rolls in half horizontally, being careful not to cut all the way through.
6. Dip each roll into the simmering sauce, ensuring both sides are well coated but not soggy. Tip: Use tongs for this step to avoid burns.
7. Place the sauced rolls on a baking sheet and broil in the oven for 2-3 minutes until the edges are slightly crispy. Tip: Watch closely to prevent burning.
8. Fill each roll with the nopales and green onion mixture, then garnish with crumbled queso fresco and a drizzle of crema.

Finally, the Pambazo with Nopales and Green Onions is ready to serve, offering a perfect balance of textures from the crispy bread to the tender nopales. The flavors are bold and vibrant, with the crema adding a cooling contrast. For an extra touch, serve with a side of pickled jalapeños to cut through the richness.

Pambazo with Longaniza and Potatoes

Zesty and vibrant, the Pambazo with Longaniza and Potatoes is a dish that brings the bustling streets of Mexico right into your kitchen. I remember the first time I tried it at a local mercado; the bold flavors and the soft, slightly crispy bread soaked in guajillo sauce left me craving more. Now, it’s a staple in my home, especially on lazy weekends when I want something hearty and flavorful without spending hours in the kitchen.

Ingredients

• 4 Pambazo rolls (or any soft, slightly crusty rolls)
• 1 lb longaniza sausage (Mexican chorizo can be a substitute)
• 2 large potatoes, peeled and diced into 1/2-inch cubes
• 1/2 cup guajillo chili sauce (adjust spiciness with more or less)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 cup shredded lettuce (for garnish)
• 1/4 cup crumbled queso fresco (or feta as an alternative)
• 1/4 cup Mexican crema (sour cream can be used in a pinch)

Instructions

1. Heat 1 tbsp of vegetable oil in a large skillet over medium heat. Add the longaniza, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the remaining oil and the diced potatoes. Cook until golden and tender, about 10 minutes, stirring occasionally to ensure even cooking.
3. Return the cooked longaniza to the skillet with the potatoes. Pour the guajillo chili sauce over the mixture, stirring to coat evenly. Simmer for 5 minutes to blend the flavors.
4. Slice the Pambazo rolls in half horizontally, being careful not to cut all the way through. Gently press each roll into the skillet to soak up the sauce, then fill with the longaniza and potato mixture.
5. Garnish each Pambazo with shredded lettuce, crumbled queso fresco, and a drizzle of Mexican crema before serving.

Warm and inviting, the Pambazo with Longaniza and Potatoes is a symphony of textures and flavors—soft bread, crispy potatoes, and spicy sausage all come together beautifully. Serve it with a side of pickled jalapeños for an extra kick, or enjoy it as is for a truly authentic experience.

Pambazo with Barbacoa and Consomme

Remember those lazy Sunday mornings when the only thing that could get you out of bed was the promise of something delicious? That’s exactly how I feel about Pambazo with Barbacoa and Consomme. It’s a dish that wraps you in warmth and flavor, perfect for those days when you need a little extra comfort.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, you can substitute half with bread flour)
• 1 tbsp baking powder (ensure it’s fresh for the best rise)
• 1 tsp salt (adjust to taste)
• 1 cup warm water (about 110°F, just warm to the touch)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 lb barbacoa (shredded, you can use beef or lamb)
• 4 cups consomme (homemade or store-bought, warmed)
• 1/2 cup refried beans (for spreading)
• 1 cup lettuce (shredded, for crunch)
• 1/2 cup queso fresco (crumbled, for topping)
• 1/4 cup crema (or sour cream, for drizzling)

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
2. Gradually add the warm water and vegetable oil to the dry ingredients, mixing until a dough forms. Tip: The dough should be soft but not sticky; adjust with a little more flour or water as needed.
3. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
4. Divide the dough into 8 equal pieces, rolling each into a ball. Cover with a damp cloth and let rest for 30 minutes. Tip: This rest period allows the gluten to relax, making the dough easier to shape.
5. On a floured surface, roll each ball into a 6-inch circle. Cook on a dry skillet over medium heat for about 2 minutes per side, until lightly browned and puffed. Tip: Keep an eye on the heat to prevent burning.
6. Spread each pambazo with a thin layer of refried beans, then fill with shredded barbacoa.
7. Dip the filled pambazo into the warm consomme, just enough to moisten the outside without making it soggy.
8. Serve immediately, topped with shredded lettuce, crumbled queso fresco, and a drizzle of crema.

Nothing beats the combination of the soft, slightly chewy pambazo with the rich, savory barbacoa and the deep flavors of the consomme. For an extra kick, serve with a side of spicy salsa or pickled jalapeños.

Pambazo with Al Pastor and Pineapple

Yesterday, I stumbled upon a culinary gem that’s been hiding in plain sight—Pambazo with Al Pastor and Pineapple. It’s a vibrant, flavor-packed dish that combines the soft, slightly crispy texture of pambazo bread with the rich, spicy notes of al pastor and the sweet tang of pineapple. Perfect for those days when you’re craving something indulgent yet surprisingly easy to whip up.

Ingredients

• 4 pambazo rolls (or any soft, slightly sweet rolls)
• 1 lb al pastor marinated pork (look for pre-marinated at your local Mexican market for ease)
• 1 cup pineapple chunks (fresh or canned, drained)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 cup refried beans (homemade or canned, warmed)
• 1/2 cup shredded lettuce (for crunch)
• 1/4 cup crema or sour cream (thinned with a bit of milk for drizzling)
• 1/4 cup crumbled queso fresco (or feta as a substitute)

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of vegetable oil. Once hot, add the al pastor pork, cooking for 5-7 minutes until fully cooked and slightly crispy at the edges.
2. In the same skillet, add the pineapple chunks, cooking for 2-3 minutes until they’re lightly caramelized. Remove both the pork and pineapple from the skillet and set aside.
3. Slice the pambazo rolls in half horizontally and lightly toast them in the skillet for about 1 minute on each side until they’re golden but still soft inside.
4. Spread a generous layer of warm refried beans on the bottom half of each roll, followed by the cooked al pastor pork and pineapple.
5. Top with shredded lettuce, a drizzle of crema, and a sprinkle of queso fresco before covering with the top half of the roll.
6. Serve immediately while the bread is still warm and the fillings are juicy.

So, there you have it—a Pambazo with Al Pastor and Pineapple that’s bursting with flavors and textures. The softness of the bread contrasts beautifully with the crispy pork and juicy pineapple, making every bite a delightful experience. Try serving it with a side of pickled red onions for an extra kick of acidity and color.

Pambazo with Cochinita Pibil and Pickled Red Onions

Unbelievably delicious and packed with flavors that dance on your palate, this Pambazo with Cochinita Pibil and Pickled Red Onions is a dish that brings the vibrant streets of Mexico right into your kitchen. I remember the first time I tried it during a late-night food market visit in Mexico City; the combination of the soft, slightly crispy bread soaked in guajillo sauce, filled with tender Cochinita Pibil, and topped with tangy pickled onions, was nothing short of magical. Now, I make it at home whenever I crave something truly special.

Ingredients

• 4 Pambazo rolls (or any soft sandwich rolls)
• 2 cups Cochinita Pibil (shredded, pre-cooked)
• 1 cup guajillo chili sauce (homemade or store-bought)
• 1 cup pickled red onions (thinly sliced)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp salt (adjust to taste)

Instructions

1. Heat the Cochinita Pibil in a pan over medium heat for 5 minutes, or until warm throughout. Tip: If it’s too dry, add a splash of water.
2. While the meat heats, warm the guajillo chili sauce in a separate small saucepan over low heat for 3 minutes, stirring occasionally. Tip: Keep the sauce warm but not boiling to preserve its flavors.
3. Slice the Pambazo rolls in half horizontally, being careful not to cut all the way through.
4. Dip each roll into the warm guajillo sauce, ensuring both sides are well coated but not soggy. Tip: Use tongs for easier handling.
5. Heat oil in a large skillet over medium-high heat. Place the sauce-coated rolls in the skillet and cook for 2 minutes on each side, or until slightly crispy.
6. Fill each roll with the warmed Cochinita Pibil and top with pickled red onions.
7. Serve immediately while warm.

What makes this dish stand out is the contrast between the crispy exterior of the bread and the juicy, flavorful filling. The pickled onions add a bright acidity that cuts through the richness of the Cochinita Pibil, making every bite perfectly balanced. Try serving it with a side of refried beans for a complete meal that’s sure to impress.

Pambazo with Birria and Consomme

Today, I stumbled upon a dish that perfectly marries the heartiness of Pambazo with the rich, deep flavors of Birria and Consomme. It’s a game-changer for anyone looking to spice up their meal prep with something uniquely satisfying.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, you can substitute with half bread flour)
• 1 tbsp baking powder (ensure it’s fresh for the best rise)
• 1 tsp salt (adjust to taste)
• 1 cup warm water (about 110°F, perfect for activating the yeast)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 lb beef chuck (cut into chunks, for the birria)
• 4 cups beef broth (homemade or store-bought, for the consomme)
• 2 dried guajillo chilies (stemmed and seeded, for a mild heat)
• 1 tsp cumin (toasted and ground, for depth)
• 1/2 tsp oregano (Mexican oregano if available, for authenticity)

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt. Gradually add the warm water and oil, mixing until a dough forms.
2. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Cover and let it rest for 1 hour, or until doubled in size.
3. While the dough rises, prepare the birria by browning the beef chunks in a pot over medium-high heat. Add the beef broth, chilies, cumin, and oregano. Simmer for 2 hours, or until the beef is tender.
4. Divide the dough into equal portions and roll each into a ball. Flatten each ball into a disc and cook on a hot griddle for about 2 minutes per side, until golden brown.
5. Dip each cooked pambazo into the birria consomme, then fill with the shredded beef. Serve immediately, garnished with your favorite toppings.

Unbelievably, the first bite delivers a crispy exterior giving way to a soft, flavorful interior, all soaked in that rich, spicy consomme. Try serving it with a side of pickled onions and a squeeze of lime for an extra zing.

Conclusion

Whether you’re a seasoned chef or a kitchen newbie, these 25 delicious pambazo recipes offer a spicy and savory adventure for your taste buds. We hope this roundup inspires you to try something new and brings a burst of flavor to your table. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos