Pambazos with Chorizo and Potato
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 30 min
- Cost
- $14.00
- Nutrition
- 740 cal · 34g protein
- comfort-food
🍳 1 pan · Picky-eater safe bet: plain bread or a bun
Pambazos with Chorizo and Potato is a Mexican weeknight dinner that serves 4 and is on the table in about 45 minutes, for around $14 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 12 oz mexican chorizo
- 1 lb yukon gold potatoes
- 4 count bolillo rolls
- 5 count dried guajillo chiles
- 2 cloves garlic
- ½ head romaine lettuce
- 4 oz queso fresco
- ½ cup sour cream
- 3 tbsp vegetable oil
Steps
- Dice the potatoes and boil 8 minutes until just tender; drain. Brown the chorizo in a skillet 6 minutes until it reaches 160°F, add the potatoes and cook 5 minutes until crispy.
- Stem and seed the guajillos, simmer in 1 1/2 cups water for 8 minutes, then blend with garlic and salt until smooth.
- Split the rolls without cutting all the way through. Dip the outsides quickly in the chile sauce.
- Fry the dipped rolls in oil over medium heat 1-2 minutes per side until lightly crisp.
- Fill with chorizo-potato, lettuce, crema and crumbled queso fresco.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 34 g
- Carbohydrates
- 56 g
- Fiber
- 6 g
- Sugar
- 4 g
- Fat
- 45 g
- Saturated fat
- 17 g
- Sodium
- 1,160 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop