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Mahi Mahi Pambazos

Mahi Mahi Pambazos


  • Mahi Mahi
  • 15 dried guajillo chiles
  • 1 clove garlic
  • 1/2 small white onion, roughly chopped
  • 2 1/4 lb Yukon gold potatoes, peeled and cut into 1/2" cubes salt, to taste
  • 6 Tbsp canola oil, more as needed
  • 1 1/4 lb Mexican chorizo, casings removed
  • 6 soft pambazos, teleras, or kaiser rolls, split halfway to make a "pocket"
  • 3 shredded iceberg lettuce
  • 2 C crumbled queso blanco
  • 3/4 C Mexican crema or sour cream


  1. Heat a large skillet over medium-high heat.
  2. Working in batches, add chiles, and cook, turning once, until toasted, about 2 minutes.
  3. Transfer all chiles to a large bowl; pour 4 cups boiling water over the chiles, and let them sit until soft, about 30 minutes.
  4. Drain the chiles, reserving 1 1/4 cups of the soaking liquid, and remove stems and seeds from chiles.
  5. Transfer chiIes and reserved soaking liquid to a blender along with garlic and onion; puree until very smooth, at least 2 minutes. Pour sauce into a bowl and set aside.
  6. Bring a 4 qt saucepan of salted water to a boil over high heat; add potatoes, and cook until just tender, about 10 minutes. Drain and set aside.
  7. Heat 2 Tbsp of oil in a large skillet over medium heat; add chorizo and cook until browned, about 8 minutes.
  8. While the chorizo is cooking, use a wooden spoon to break it up into small pieces. Add potatoes, and cook until potatoes are very tender, about 2 minutes; season with salt and pepper and set aside.
  9. Heat 2 Tbsp of oil in a large non-stick skillet over medium-high heat.
  10. Season mahi on both sides with salt and pepper to taste and place in the pan. Let the mahi cook for about 3 minutes, then flip over and let cook for another 3-4 minutes, until the fish is opaque.
  11. Using your fingers, scoop out and discard the insides of rolls, leaving a 1/2" -thick shell.
  12. Stuff about 1/2 C potato-chorizo mixture into the pambazo pockets, then place a mahi portion on top of the potato-chorizo mixture.
  13. Press the top of the sandwiches lightly to flatten and compact the filling.
  14. Heat 2 Tbsp oil in a large skillet over medium-high heat.
  15. Submerge two sandwiches in chile sauce until thoroughly soaked, at least 10 seconds. Place in skillet, and cook, pressing constantly with a metal spatula to flatten and flipping once, until browned on both sides, about 5 minutes.
  16. Transfer to a cutting board; repeat with the remaining sandwiches and sauce, adding more oil to the pan as needed.
  17. Open sandwiches and divide lettuce, cheese, and crema among sandwiches; close sandwiches again and serve warm.
  18. Open sandwiches and divide lettuce, cheese, and crema among sandwiches; close sandwiches again and serve warm.