Pambazos (Stuffed Sandwiches)

Pambazos are a type of stuffed sandwich that originates from Mexico. They are made with a soft, white bread that is stuffed with a variety of fillings, including meat, cheese, vegetables, and chili peppers. The sandwiches are then fried in oil until the bread is crispy and the fillings are hot.

Pambazos are a popular street food in Mexico and are often served with a salsa or dipping sauce on the side. They can also be made at home and are a great option for a quick and easy meal.


-6 pambazo buns
-1/2 lb. chorizo sausage, casing removed
-1/2 lb. ground beef
-1/2 cup chopped onion
-1/2 cup chopped green bell pepper
-1/2 cup chopped red bell pepper
-1/2 cup chopped cilantro
-1/2 cup grated Cotija cheese
-1/4 cup all-purpose flour
-2 tablespoons chili powder
-1 teaspoon ground cumin
-1/4 teaspoon garlic powder
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-1/2 cup milk
-1 cup vegetable oil, for frying


1. In a large skillet over medium heat, cook the chorizo, ground beef, onion, bell peppers, and cilantro until the meat is browned and the vegetables are soft.

2. Stir in the Cotija cheese, flour, chili powder, cumin, garlic powder, salt, and black pepper.

3. Add the milk and cook, stirring, until the mixture is thickened.

4. Preheat the oven to 200 degrees F.

5. To assemble the pambazos, split the buns open and spread the filling inside.

6. Fry the sandwiches in hot oil until golden brown and crispy.

7. Drain on paper towels and keep warm in the oven until ready to serve.

Potential changes & improvements:

-Try using different types of sausage, such as chorizo or linguiça, in the filling.
-Add some heat to the filling by stirring in some diced jalapeño peppers or red pepper flakes.
-For a vegetarian option, omit the meat and double the amount of vegetables.

Works Well With…

Pambazos are typically served with a salsa or dipping sauce on the side. Try serving them with a simple salsa verde or a creamy avocado salsa.

Common Mistakes:

-Not cooking the filling long enough: Be sure to cook the filling until the meat is browned and the vegetables are soft.
-Overcrowding the pan: When frying the sandwiches, don’t overcrowd the pan. Work in batches if necessary.
-Not draining the sandwiches: Be sure to drain the sandwiches on paper towels before keeping them warm in the oven.

Nutritional Information:

-Calories: 692
-Fat: 54 g
-Saturated Fat: 18 g
-Cholesterol: 107 mg
-Sodium: 1397 mg
-Carbohydrates: 39 g
-Fiber: 4 g
-Sugar: 6 g
-Protein: 28 g



Leave a Comment

Your email address will not be published. Required fields are marked *