Pombazo Sandwich
A Mexican sandwich soaked in guajillo chili sauce, filled with chorizo and potatoes, and topped with fresh ingredients.
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- •5 Guajillo chiliesdried, tops snipped, seeds removed
- •2 Garlic cloves
- •1 cup Chicken stockor 250 grams
- •227 grams Chorizoabout half a pound
- •1 medium Waxy potatopeeled and small diced, e.g., Yukon Gold
- •Cotija cheesecrumbled
- •Lettucethinly sliced
- •Salsa verde
- •Pickled onions(optional)
- •Pombazo breador substitute with soft sandwich bread or brioche bun
- 1
Prepare the chili sauce by snipping the tops off 5 guajillo chilies, removing seeds, and lightly toasting them in a pan for 10-15 seconds.
1 min
- 2
Rehydrate the toasted chilies in boiling water for 10 minutes.
10 min
- 3
Blend the rehydrated chilies with 2 garlic cloves and 250 grams (1 cup) of chicken stock until smooth. Strain if desired.
2 min
- 4
Cook 227 grams (half pound) of chorizo in a pan over low heat until fat renders.
5 min
- 5
Add diced potato to the chorizo and cook on medium heat for 8-10 minutes until browned and softened.
10 min
- 6
Slice the pombazo bread in half and soak it in chili sauce, ensuring even coverage.
2 min
- 7
Toast the chili-soaked bread on both sides until firm.
2 min
- 8
Assemble the sandwich with chorizo and potato filling, cotija cheese, lettuce, salsa verde, and pickled onions.
3 min
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Pizza
Any style of pizza