Rick Martínez's Pambazos Rellenos de Huevos y Chorizo

Pambazos are amazing, and for the record I love both styles, Veracruzanos and estilo CDMX (Mexico City style). In Veracruz, a round white bread dusted with flour called a pambazo is used—it gets split open and layered with refried beans, chorizo, and jalapeños. In Mexico City , a soft, white oval roll called a telera is often used; it is halved and bathed in a thin chile guajillo sauce then fried on a comal and stuffed with chorizo and potatoes.  

In my version, I have taken the things that I like best about each one and made my own ultimate breakfast pambazo that uses beans and chorizo but no potatoes and a telera bathed in a slightly thicker salsa guajillo and fried in butter before stuffing. 


Pambazos Rellenos de Huevos y Chorizo

  • 3 Large Chiles Guajilos
  • 1 Large Chile Morita Or 1 canned chipotle pepper in adobo sauce
  • 1 Garlic Clove Peeled
  • 3 Allspice Berries or 1 whole clove
  • 1/2 Tsp Dried Oregano Preferably Mexican
  • 1/4 Tsp Cumin Seeds
  • 3 Tbsp Unsalted Butter Cut into pieces
  • Morton Kosher Salt
  • 4 Teleras, Pan Para Pambazos, Bolillos, or Hoagie Rolls Split Horizontally
  • 5 Tbsp Extra-Virgin Olive Oil Divided
  • 8 Oz Chorizo Rojo
  • 4 Large Eggs
  • 2 Cups Frijoles Refritos

For Serving

  • Slcied Avocado
  • Cilantro Leaves
  • Salsa de Tamatillo
  • Crumbled Cotija


In a medium saucepan, boil the chiles guajillos, chile morita, garlic, allspice, oregano, cumin, and 1¼ cups water. Reduce to medium-low, cover, and simmer until the chiles are tender, about 10 minutes. Remove from heat and let sit for 5 minutes to soften completely. Transfer the chile mixture to a blender and puree until smooth. Add the butter, season with salt, and puree until sauce has emulsified. Brush ¼ cup of the salsa over the top, bottom, and both cut sides of each telera. 


Arrange a rack in the center of the oven and preheat to 200°F. Heat a large skillet over medium-high heat. Working in batches, toast the teleras, pressing down with a spatula to flatten and make contact with the pan until brick red and browned on both sides, for about 3 minutes per side. Transfer to a sheet pan and keep warm in the oven. Repeat with the remaining teleras. 


In the same skillet over medium-high, heat 2 tablespoons of the oil. Add the chorizo and cook, until browned and cooked through, 7 to 9 minutes. Using a slotted spoon, transfer to a medium bowl and set aside. 


Meanwhile, in a large nonstick skillet over medium-high, heat the remaining 3 tablespoons oil. Crack the eggs into the skillet and cook until the whites are set and the edges are crisp, about 4 minutes. Season with salt. 


Layer beans, chorizo, an egg, onion, avocado, cilantro, salsa, and Cotija on the bottom of each telera. Top and serve.