Street FoodMediumFree

Mole Pambazos (Mole-dipped Bread with Potato and Chorizo)

Name: Mole Pambazos (Mole-dipped Bread with Potato and Chorizo)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 piezas medianas Potatoes; 150 g Mexican chorizo; 100 ml Chicken stock; 80 ml Mexican-style soured cream; 80 g Fresh white cheese (queso fresco); 2 tbsp Vegetable oil; 4 Bread rolls (bolillo or pambazo); 200 g Prepared mole negro or rojo; 0.25 Lettuce

45 min (20 prep + 25 cook) Medium 4 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Mole-dipped bread filled with potato and chorizo — Puebla's version of the pambazo.

About this recipe

Mole pambazos are a Pueblan variation on the classic pambazo: telera or pambazo bread dipped in dark or red mole instead of the traditional guajillo chilli sauce, filled with potato and chorizo and lightly griddled. The result is a hearty antojito with deep flavours where the mole adds complexity and the potato and chorizo contribute creaminess and spice. A gem of Puebla's street food scene.

History & Origin

The pambazo is one of the most popular antojitos of central Mexican cuisine, especially in Mexico City and Puebla. Its name comes from the type of bread used - the 'pan bazo', a soft-crumbed bread with a white, non-shiny crust - and its defining feature is that the bread is entirely dipped in guajillo chilli sauce before being fried on a griddle, becoming saturated with an intense red colour. In Puebla, the land of mole par excellence, it is natural that a mole negro or mole rojo variation emerged as a local alternative. The mole imparts incomparably greater depth of flavour than simple guajillo chilli: the twenty-plus typical ingredients of a Pueblan mole - chillies, spices, chocolate, nuts, plantain - infuse into the bread creating an experience completely different from the traditional pambazo. The combination with potato and chorizo filling is the most classic and popular, although some market stalls also use beans, tinga or pulled meat.

Estimated cost

£8.00

Total cost

£2.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

490

Calories

16g

Protein

60g

Carbohydrates

20g

Fat

Fibre

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the peeled potatoes in salted water until tender. Drain and cut into small cubes. In a frying pan, fry the skinned crumbled chorizo over medium heat until it releases its fat and is well cooked. Add the potatoes, mix well and season.
2
Heat the mole in a saucepan over medium heat with a little chicken stock to achieve the consistency of a thick but flowing sauce. Taste and adjust the seasoning.
3
Halve the bread rolls without separating them completely. Submerge both sides in the warm mole for 10–15 seconds so the bread is well coated with colour and flavour.
4
On a lightly oiled griddle over medium heat, cook the mole-dipped bread on both sides for 2–3 minutes until lightly browned and the mole is set into the bread.
5
Fill the pambazos with the hot potato and chorizo mixture. Garnish with shredded lettuce, soured cream and crumbled fresh cheese. Serve immediately with hot sauce on the side.