These Beef and Potato Pambazos are soooo good. My mom’s side of the family make them the best. There’s just something about the way they make them that no one else’s can compare. Thinking about them makes my mouth water, I wish a had another Pambazo to eat right now.
Pambazos are eaten all over Mexico. Depending on the region of Mexico you are in the stuffing varies. For example, in Puebla pambazos are stuffed with sweet Mole or refried beans. In Mexico City the preferred stuffing is chorizo and potato. Other versions are longaniza (Spanish sausage) and potatoes topped with avocado and onion.
In the part of Guanajuato that I’m from we have two versions we choose from, beef and potato or a vegetarian version. Both versions are topped with cabbage, salsa and crumbled cheese. Toppings are optional of course.
Most Mexican food is finger food. We love to eat with our hands. Beef and Potato Pambazos are a good example of the finger food we like, just like tacos, enchiladas, and burritos.
Beef and Potato Pambazo Recipe Instructions
Gather and wash ingredients.
Place peppers to soak for minimum hour. Boil peppers until tender and let sit 30 minutes.
In a blender place softened peppers, garlic clove, marjoram, oregano, salt, cumin and bay leaf with about 5 oz water. Blend well.
Strain blender contents into a deep bowl and discard what remains in strainer.
Sear beef in nonstick pot. Then add potatoes and season with salt to taste. Cook thoroughly.
Slice bolillos long ways almost all the way through (think hot dog bun).
Roll bolillos in the sauce, fill with meat and potatoes. Sear bolillos on griddle or nonstick pan.
Garnish with cheese, cabbage or lettuce, and salsa. Serve and enjoy.
Beef and Potato Pambazo (Pambazos de Carne)
Equipment
- Griddle Pan
- Blender
Ingredients
- 10 Guajillo Chiles remove steam
- 5 Bolillos
- 3 Yellow Potatoes
- .5 tsp Marjoram
- 1 pinch Oregano
- 1 Bay leaf
- 1 clove Garlic
- Salt, to taste
- 1 pinch Cumin
- 1.3 lbs Ground Beef
Instructions
- Put peppers to soak, minimum 1 hour. The longer they soak the more sauce they'll make later.
- In a pot, boil peppers until tender and they change into a lighter color. Turn off heat and let sit another 30 minutes.
- In a blender place softened peppers, garlic clove, marjoram, oregano, salt, cumin and bay leaf with about 5 oz water. Blend well.
- Strain blender contents into a large bowl, stirring mixture in the strainer until only skin of peppers remains. Discard what's left in the strainer.
- In a nonstick pan, sear the beef. Do not add oil.
- Add potatoes to beef, season with salt to taste, cook until meat is cooked through and potatoes are softened. Stirring occasionally.
- Slice bolillos long ways almost all the way through (think hot dog bun).
- Roll bolillos in the sauce, fill with meat and potatoes.
- Sear bolillos on griddle or nonstick pan.
- Garnish with cheese, cabbage or lettuce, and salsa. (Optional)
- Serve and enjoy!
