How to Make "Pambazos" Mexican Street Food, easy and delicious

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo is lower in fat, while ground beef can be more affordable.

bolillo bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread offers more nutrients, while white bread is often cheaper.

Remove the stems from the peppers and place them in a saucepan with plenty of water.

Cook the peppers on high heat for about 15 minutes or until tender.

Place the cooked peppers in a blender, add 1 garlic clove, and season with salt to taste.

Add 1 cup of water and blend on high for about 2-3 minutes until well blended.

Strain the sauce into a saucepan, adding more water if the sauce is too thick.

In a large saucepan on high heat, heat a little vegetable oil and cook the ground meat for about 15-20 minutes until cooked, seasoning with salt and ground black pepper.

Reduce the heat and add shredded onion, shredded tomatoes, and red garlic to the meat, stirring to combine and cooking for another 5 minutes.

Taste the meat mixture and adjust seasoning if needed, then set aside.

In a saucepan, add a splash of vegetable oil and warm up the cooked potatoes and carrots, seasoning with a little salt and stirring until heated through for about 5 minutes.

Set the potato mixture aside and cut the bolillo bread open on one side to make a pocket.

Preheat plenty of oil on high heat and dip the bolillo bread in the red sauce quickly on both sides, ensuring it doesn't get too soggy.

Fry the dipped bread in the hot oil for about 3-4 minutes until golden brown on both sides, draining excess oil afterward.

Stuff the fried bolillo with the potato mixture and/or the meat mixture, adding as much filling as desired.

Top the stuffed bread with shredded lettuce, sliced tomatoes, sliced onions, Mexican cheese, and Mexican cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens