Get ready to ignite your taste buds with these 19 spicy pambazo recipes that will take your cooking game to the next level! Pambazo, a traditional Mexican sandwich, typically consists of a crispy bolillo roll filled with savory ingredients such as potatoes, chorizo, and beans. But when you add a dash of heat, the possibilities become endless. From classic combinations like chorizo and potatoes to innovative pairings like lobster and garlic butter, we’ve got you covered. Whether you’re in the mood for something spicy or looking for new inspiration for your next dinner party, these recipes are sure to satisfy.
In this article, we’ll be exploring 19 different takes on the traditional pambazo recipe, each with its own unique twist and flavor profile. From vegetarian options like roasted poblano peppers and avocado slices to meat-lovers’ delights like chicken tinga and pork carnitas, there’s something for everyone. So grab a glass of cold milk, get ready to sweat, and let’s dive into the world of spicy pambazos!
Classic Mexican Pambazo with Potatoes and Chorizo
This beloved Mexican bread is filled with tender potatoes, savory chorizo, and a hint of spices, making it a satisfying snack or light meal. Experience the flavors of Mexico in this simple yet flavorful recipe.
Ingredients:
– 1 1/2 cups warm water
– 3 tablespoons active dry yeast
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon vegetable oil
– 2 medium-sized potatoes, peeled and diced
– 4 ounces chorizo sausage, sliced
– 1 onion, finely chopped
– Garlic powder, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes.
2. Add flour, salt, and vegetable oil to the mixture. Mix until a shaggy dough forms.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
5. Preheat oven to 375°F (190°C).
6. Boil diced potatoes for 15-20 minutes or until tender. Drain and set aside.
7. In a pan, cook chorizo sausage over medium heat until browned. Add chopped onion and garlic powder. Cook until the onion is translucent.
8. Divide the dough into 4 equal pieces. Roll each piece into a ball and then flatten slightly.
9. Place cooked potatoes and chorizo mixture onto one half of the dough, leaving a small border around the edges. Fold the other half over to form a half-moon shape.
10. Bake for 15-20 minutes or until golden brown. Garnish with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Spicy Pambazo with Refried Beans and Queso Fresco
Elevate your Mexican comfort food game with this flavorful twist on the classic pambazo, a Bolivian sandwich. Crispy, spicy bread is filled with creamy refried beans, melted queso fresco, and a sprinkle of cilantro for added freshness.
Ingredients:
– 4-6 corn tortillas
– 1 cup refried beans
– 2 cups shredded queso fresco (or Monterey Jack)
– 1/2 cup vegetable oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
3. Add cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
4. Warm tortillas by wrapping them in foil and baking for 5-7 minutes.
5. Assemble pambazos by spreading refried beans on each tortilla, followed by a sprinkle of queso fresco.
6. Serve immediately, garnished with cilantro.
Cooking Time: 15-20 minutes
Vegetarian Pambazo with Roasted Poblano Peppers
Pambazo is a traditional Mexican sandwich that’s typically filled with meats, but this vegetarian version lets the roasted poblano peppers take center stage. This flavorful and filling twist on the classic is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4-6 Poblano peppers
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 4 corn tortillas
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– 1/4 cup chopped fresh cilantro
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 sprinkling with cumin, smoked paprika (if using), salt, and pepper.
3. Roast for 30-40 minutes, or until the skin is charred and blistered.
4. Remove the peppers from the oven and let them cool. Peel off the skin, then chop the flesh into strips.
5. In a large skillet, sauté the onion and garlic over medium heat until softened.
6. Assemble the pambazos by spreading cheese on each tortilla, adding some of the roasted poblano pepper strips, and topping with cilantro.
Cooking Time: 40-50 minutes
Chicken Tinga Pambazo with Avocado Slices
A flavorful Mexican dish that combines tender chicken, crispy bread, and creamy avocado.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 crusty bolillo or French bread rolls
– 1 ripe avocado, sliced
– Lime wedges, for serving (optional)
Instructions:
1. In a large skillet, heat the lard or oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute.
2. Add the chicken to the skillet and cook until browned, about 5-7 minutes per side. Season with cumin, paprika, salt, and pepper.
3. Warm the bolillo rolls by wrapping them in foil and baking at 350°F (175°C) for 5-7 minutes.
4. Assemble the Pambazo by slicing the chicken into thin strips and placing it on top of the warmed bread.
5. Top with sliced avocado and serve immediately.
Cooking Time: About 20-25 minutes
Pork Carnitas Pambazo with Pickled Red Onions
Experience the flavors of Mexico with this tender pork carnitas wrapped in a crispy pambazo, topped with tangy pickled red onions.
Ingredients:
– 2 lbs pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper, to taste
– 4 pambazos (Mexican bolillo or similar bread)
– Pickled Red Onions (recipe below)
Pickled Red Onions:
– 1 large red onion, thinly sliced
– 1/2 cup white vinegar
– 1/4 cup sugar
– 1/4 cup water
– Salt and pepper, to taste
Instructions:
1. In a Dutch oven or heavy pot, heat the lard or oil over medium heat.
2. Add the pork and cook until browned on all sides, about 5 minutes.
3. Add the orange and lime juice, garlic, oregano, salt, and pepper. Cover and simmer for 2 hours or until tender.
4. Warm the pambazos by wrapping them in foil and baking at 350°F (180°C) for 10-15 minutes.
5. Assemble the carnitas by placing the pork onto a warmed pambazo, then top with pickled red onions.
Cooking Time: 2 hours
Shrimp and Chipotle Pambazo with Lime Crema
A vibrant twist on traditional Mexican pambazos, this recipe combines succulent shrimp, smoky chipotles, and creamy lime crema for a flavorful fiesta in your mouth.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 chipotle peppers in adobo sauce, minced
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 baguette, cut into 4-6 pieces (depending on size)
– Salt and pepper to taste
– Lime crema (recipe below)
Lime Crema:
– 1 cup heavy cream
– 2 tablespoons freshly squeezed lime juice
– 1/2 teaspoon Dijon mustard
Instructions:
1. Preheat oven to 400°F.
2. In a large skillet, heat olive oil over medium-high. Add shrimp and cook until pink and just done (about 2-3 minutes per side).
3. In a separate pan, sauté diced onion and minced garlic until translucent.
4. Add minced chipotle peppers to the onion mixture and stir to combine.
5. Split baguette pieces in half lengthwise and toast for about 5 minutes or until crispy.
6. Assemble pambazos by spreading a spoonful of lime crema on each toasted bread, followed by a few shrimp, some chipotle-onion mixture, and finishing with another dollop of lime crema.
Cooking Time: 15-20 minutes
Beef Barbacoa Pambazo with Cilantro Slaw
Transform traditional Mexican flavors into a mouthwatering sandwich with this Beef Barbacoa Pambazo recipe, served with a refreshing Cilantro Slaw.
Ingredients:
For the Beef Barbacoa:
• 1 lb beef brisket or flank steak
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 teaspoon ground cumin
• 1/4 teaspoon paprika
• Salt and pepper to taste
For the Cilantro Slaw:
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1 tablespoon olive oil
• Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat the olive oil over medium-high. Add the diced onion and cook until softened.
3. Add the minced garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add the beef and beef broth. Cover and transfer to the preheated oven. Braise for 2 hours or overnight.
5. Shred the beef with two forks.
6. For the Cilantro Slaw, mix all ingredients in a bowl.
7. Assemble the sandwiches by placing shredded beef onto bolillo bread, topped with Cilantro Slaw.
Cooking Time: 2 hours (braising time) + 15 minutes for assembly and slaw preparation.
Vegan Pambazo with Mushrooms and Spinach
This Peruvian-inspired flatbread is packed with flavor and texture, making it a perfect vegan comfort food.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1/2 teaspoon salt
– 1 tablespoon sugar
– 1 packet active dry yeast (vegan)
– 1 cup warm water
– 1/4 cup olive oil
– 8 oz mushrooms (such as cremini or shiitake), sliced
– 2 cups fresh spinach leaves
– 1 tablespoon lime juice
– 1 teaspoon cumin
– 1/4 teaspoon paprika
Instructions:
1. In a large mixing bowl, combine flours, salt, sugar, and yeast.
2. Gradually add warm water, stirring until a shaggy dough forms.
3. Knead for 5-7 minutes until smooth.
4. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled.
5. Preheat oven to 400°F (200°C).
6. Roll out the dough into a thin circle.
7. Brush with olive oil and top with mushrooms, spinach, lime juice, cumin, and paprika.
8. Fold the dough in half to form a half-moon shape.
9. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Breakfast Pambazo with Scrambled Eggs and Chorizo
A twist on the traditional Mexican breakfast sandwich, this recipe combines crispy pambazo bread with scrambled eggs, spicy chorizo, and melted cheese for a flavorful morning treat.
Ingredients:
– 4 pambazo bread rolls
– 6 large eggs
– 1/2 pound Spanish chorizo, sliced
– 1 cup shredded Monterey Jack cheese (or similar)
– Salt and pepper to taste
– Vegetable oil or butter for frying
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. Scramble the eggs in a bowl and season with salt and pepper. Add a splash of milk if desired.
3. Fry the scrambled eggs in the preheated skillet until cooked through, breaking them up into small curds as they cook.
4. Meanwhile, slice the pambazo bread rolls in half lengthwise.
5. In the same skillet, add the sliced chorizo and fry until crispy, about 2-3 minutes per side.
6. Assemble the breakfast sandwiches by placing a fried egg on each pambazo roll half, followed by a few slices of chorizo and a sprinkle of cheese.
Cooking Time: 15-20 minutes
Pambazo with Black Beans and Cotija Cheese
Experience the rich flavors of Mexico with this hearty pambazo sandwich, filled with creamy black beans, crumbly Cotija cheese, and a hint of spice.
Ingredients:
– 4 corn tortillas (pambazos)
– 1 cup cooked black beans
– 1/2 cup grated Cotija cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: sliced radishes, lime wedges, cilantro
Instructions:
1. Preheat a dry griddle or comal over medium heat.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the garlic and cumin to the skillet and cook for an additional minute, stirring constantly.
4. Spread a quarter of the black beans onto each tortilla, leaving a small border around the edges.
5. Sprinkle a pinch of Cotija cheese over the beans.
6. Place the tortillas on the preheated griddle and cook for about 30 seconds per side, until slightly toasted.
7. Serve immediately, garnished with radishes, lime wedges, and cilantro if desired.
Cooking Time: 15-20 minutes
Spicy Pambazo with Pulled Pork and Pineapple Salsa
Get ready to spice up your mealtime with this bold and flavorful recipe! Soft, warm pambazos filled with tender pulled pork and topped with a tangy pineapple salsa.
Ingredients:
– 4-6 pambazos (Mexican bolillo or crusty bread)
– 1 pound pulled pork
– 1 cup pineapple chunks
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, cilantro for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the pambazos in half lengthwise.
3. Spoon pulled pork onto each bread half, leaving a small border around edges.
4. In a separate bowl, mix together pineapple, red onion, and jalapeño pepper.
5. Place a spoonful of the salsa on top of the pork.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 10-12 minutes or until cheese is melted (if using).
8. Serve warm, topped with your choice of additional toppings.
Cooking Time: 10-12 minutes
Grilled Pambazo with Steak and Guacamole
Elevate your taco Tuesday game with this twist on traditional pambazos. A crispy, slightly sweet corn husk “tortilla” wraps around grilled steak, creamy guacamole, and a sprinkle of queso fresco for the ultimate flavor combination.
Ingredients:
– 4-6 pambazo shells (corn husks)
– 1 lb flank steak
– 2 ripe avocados
– 1 lime, juiced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 cup queso fresco, crumbled
– Salt and pepper to taste
– Cooking oil or butter for grilling
Instructions:
1. Preheat grill to medium-high heat.
2. Season steak with salt and pepper; grill for 5-6 minutes per side, or until cooked to desired doneness.
3. Meanwhile, toast pambazo shells on the grill or in a dry skillet.
4. In a bowl, mash avocados with lime juice, red onion, and jalapeño. Season with salt and pepper to taste.
5. Assemble by placing grilled steak onto toasted pambazo shell, followed by a spoonful of guacamole and crumbled queso fresco.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Lobster Pambazo with Garlic Butter Drizzle
Experience the rich flavors of Mexico and New England in this decadent dish, combining succulent lobster with crispy pambazo bread and a savory garlic butter drizzle.
Ingredients:
– 1 pound cooked lobster meat
– 4 pambazo bread rolls (or crusty baguette)
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Split the pambazo bread rolls in half lengthwise.
3. In a small bowl, mix together softened butter, garlic, and Parmesan cheese.
4. Spoon the lobster meat onto the bread halves, dividing it evenly.
5. Drizzle the garlic butter mixture over the lobster.
6. Season with salt and pepper to taste.
7. Bake for 10-12 minutes or until the bread is golden brown and the filling is heated through.
8. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-17 minutes
Pambazo with Rajas and Corn in Cream Sauce
Experience the rich flavors of Mexico with this comforting dish, featuring crispy pambazos filled with creamy rajas (roasted peppers) and corn, all smothered in a velvety cream sauce.
Ingredients:
– 4 pambazos (Mexican bolillo)
– 2 cups roasted rajas (bell peppers), diced
– 1 cup frozen corn kernels, thawed
– 1/2 cup heavy cream
– 2 tablespoons butter
– Salt and pepper to taste
– Optional: shredded cheese, chopped cilantro, or crumbled queso fresco for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Split the pambazos in half lengthwise and toast until crispy.
3. In a saucepan, melt butter over medium heat. Add heavy cream and bring to a simmer.
4. Reduce heat to low and add roasted rajas and corn kernels. Season with salt and pepper to taste.
5. Stuff each pambazo half with the creamy rajas and corn mixture.
6. Place stuffed pambazos on a baking sheet and bake for 10-12 minutes, or until lightly toasted.
7. Serve warm, topped with desired garnishes.
Cooking Time: 20-25 minutes
Turkey Picadillo Pambazo with Toasted Sesame Seeds
This Mexican-inspired sandwich is a flavorful twist on the classic Cubano, featuring tender turkey picadillo and crispy toasted sesame seeds.
Ingredients:
– 1 pound cooked turkey breast, diced
– 1/2 cup picadillo mixture (see below)
– 4 crusty bolillo rolls
– 1/4 cup mayonnaise
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– Salt and pepper to taste
– Toasted sesame seeds for garnish
Picadillo Mixture:
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked brown rice
– 1 tablespoon tomato paste
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together turkey, picadillo mixture, mayonnaise, cilantro, lime juice, salt, and pepper.
3. Split bolillo rolls in half lengthwise.
4. Spoon the turkey mixture onto the rolls.
5. Top with toasted sesame seeds.
6. Serve immediately.
Cooking Time: 15-20 minutes
Duck Confit Pambazo with Habanero Mango Sauce
Experience the bold flavors of Mexico and France in this unique dish, as tender duck confit is wrapped in a crispy pambazo bread and served with a spicy habanero mango sauce.
Ingredients:
– 1 lb duck legs
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon honey
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 pambazo bread
– Habanero Mango Sauce (see below)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 275°F.
2. In a small bowl, mix together olive oil, garlic, honey, salt, and black pepper.
3. Place duck legs in a shallow baking dish and brush with the mixture.
4. Roast duck for 2-1/2 hours or until tender and easily shredded.
5. Meanwhile, warm pambazo bread according to package instructions.
6. Assemble by wrapping shredded duck in warmed pambazo bread.
7. Serve with Habanero Mango Sauce (see below).
Habanero Mango Sauce:
– 2 ripe mangos, diced
– 1/4 cup habanero peppers, seeded and finely chopped
– 2 tablespoons lime juice
– 1 tablespoon honey
Combine all ingredients in a bowl and stir until smooth. Refrigerate until ready to serve.
Cooking Time: 3 hours (includes roasting time)
Pambazo with Crispy Pork Belly and Pickled Jalapeños
Experience the bold flavors of Mexico with this twist on traditional Pambazo, featuring crispy pork belly and tangy pickled jalapeños.
Ingredients:
– 4 corn tortillas
– 1 pound crispy pork belly (such as carnitas or bacon), diced
– 1/2 cup pickled jalapeños, sliced
– 1/4 cup refried beans
– 1/4 cup shredded queso fresco
– Salt and pepper to taste
– Optional: chopped cilantro, sour cream, or lime wedges for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble the Pambazos by spreading refried beans on each tortilla, followed by diced pork belly, pickled jalapeños, and shredded queso fresco.
4. Fold the tortillas into triangles or quarters to enclose the filling.
5. Serve immediately, garnished with optional toppings if desired.
Cooking Time: 15-20 minutes (including warming tortillas)
Lamb Pambazo with Mint Yogurt Sauce
Pambazo is a traditional Peruvian dish that consists of a crispy bread roll filled with tender lamb, onions, and spices. In this recipe, we add a refreshing twist by serving it with a cooling mint yogurt sauce.
Ingredients:
– 1 pound boneless lamb shoulder, cut into small pieces
– 1 large onion, thinly sliced
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 4 pambazo bread rolls (or crusty bread)
– Mint Yogurt Sauce (recipe below)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the lamb over medium-high heat until browned, about 5 minutes.
3. Add the sliced onion and cook until caramelized, about 10 minutes.
4. Stir in garlic, cumin, paprika, salt, and black pepper.
5. Split the pambazo bread rolls in half and hollow out the insides.
6. Fill each roll with the lamb mixture and serve with Mint Yogurt Sauce.
Mint Yogurt Sauce:
– 1 cup plain yogurt
– 2 tablespoons chopped fresh mint leaves
– 1 tablespoon honey
Mix all ingredients together and refrigerate until ready to serve.
Cooking Time: 20-25 minutes
Pambazo with Roasted Vegetables and Chipotle Aioli
A twist on the traditional Mexican sandwich, this Pambazo recipe features roasted vegetables and a spicy chipotle aioli. Perfect for a flavorful and filling meal or snack.
Ingredients:
– 4 bolillo rolls (Mexican bread)
– 1 large sweet potato, peeled and cubed
– 1 large zucchini, sliced
– 1 red bell pepper, sliced
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup chipotle peppers in adobo sauce
– 1/2 cup mayonnaise
– 1 tablespoon lime juice
– Cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potato, zucchini, and red bell pepper with olive oil, salt, and pepper. Roast for 20-25 minutes or until tender.
3. In a blender or food processor, combine chipotle peppers, mayonnaise, and lime juice. Blend until smooth.
4. Split the bolillo rolls in half lengthwise.
5. Assemble the Pambazo by spreading a layer of chipotle aioli on each roll half, then topping with roasted vegetables. Serve immediately.
Cooking Time: 30-35 minutes
Summary
Get ready to spice up your meals with these 19 mouth-watering Pambazo recipes! From classic combinations like potatoes and chorizo to more adventurous pairings like lobster and garlic butter, there’s something for everyone. Whether you’re in the mood for a hearty breakfast pambazo or a spicy veggie option, this list has got you covered. So go ahead, get creative, and indulge in these flavorful and aromatic Pambazo recipes.