Idaho® Fingerling Potato Pambacitos


  • 2 pounds Idaho® Fingerling potatoes, skin on, cut crosswise into ¼” slices and roasted until tender
  • 10-12 ounces Mexican chorizo, removed from casings
  • 1/2 large white onion, diced
  • Kosher salt, to taste
  • 3/4 cup sour cream
  • 1 lime
  • Red Mole Coloradito (recipe follows)
  • 2 cups prepared refried beans, warmed
  • 1-1/2 cups Napa cabbage, shredded fine
  • 5 ounces queso fresco, crumbled
  • 1/3 cup micro cilantro greens
  • 25 mini Pambazo rolls (or 12 bollio/teleres rolls cut in half)

Ingredients Red Mole Coloradito:

  • 8 ounces (about 16) dried, but pliable, ancho chiles, stemmed, seeded and torn into large flat pieces
  • 1 pound ripe fresh tomatoes (4 medium or 6 medium plum tomatoes)
  • 1 large onion, cut into 1/8” slices (divided)
  • 4 garlic cloves, unpeeled
  • 1/4 cup vegetable oil (divided)
  • 1/2 cup sesame seeds
  • 1 teaspoon Mexican oregano
  • 1/8 teaspoon cloves, freshly ground
  • 1/4 teaspoon black pepper, freshly ground
  • 1-1/2 teaspoons ground Mexican cinnamon
  • 2 Tablespoons raisins
  • 8 whole blanched almonds
  • 3 Tablespoons bread crumbs
  • 6 ounces Mexican chocolate, roughly chopped
  • 4 cups chicken broth
  • Sugar
  • Salt


  1. Preheat oven to 350°F. Lay fingerling slices on sheet pan and roast for 10 minutes.
  2. In a large skillet over medium-high heat, add the chorizo and cook through, breaking into very small pieces with a wooden spoon as you cook, about 5 minutes. Add the onion and cook until softened.
  3. Add chorizo mixture to roasting Idaho Fingerling potatoes, and continue roasting for another 10 minutes. Season to taste with Kosher salt.
  4. Blend the sour cream with the lime juice and season to taste. Place in squirt bottle for assembly.
  5. Warm the Red Mole Coloradito sauce, then dip rolls in the mole and turn to coat well.
  6. Place an oiled skillet over medium-high heat. Add the rolls two at a time to the hot skillet. Fry, pressing down gently, until browned on both sides. Remove from heat, set aside, and continue the process until all the rolls are fried.
  7. Cut the rolls open. Spread refried beans on the top half. On the bottom, mound the potato and chorizo mixture, and finish with Napa cabbage and queso fresco.
  8. Close the sandwich, and drizzle with lime crema and micro cilantro.

Directions Red Mole Coloradito

To toast and soak the chiles:

  1. Set a large skillet over medium heat. When hot, lay chile pieces on the hot surface in single layer (may require multiple searings). Press down with a metal spatula until they change color and become aromatic—about 15 seconds.
  2. Turn the chiles and press down, toasting other side. Remove to a bowl.
  3. When all chiles are toasted, cover with hot tap water and weigh down with a plate. Let soak until soft, about 30 minutes.

Roast the vegetables:

  1. Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on all sides, about 10 minutes. Cool.
  2. Return the skillet to medium heat. Add three-quarters of the onion slices and all of the garlic.
  3. Roast the onion on both sides until soft and blackened in spots, about 8 minutes. Roast the garlic on all sides until soft and blackened in places, about 15 minutes. Cool.

To toast the sesame seeds:

  1. Return the skillet to medium heat.
  2. Pour in 1 tablespoon of the vegetable oil, then add the sesame seeds. Stir continually until the sesame seeds brown, about 2 minutes. Scrape into a large bowl.

To blend the chile puree:

  1. Use tongs to transfer chiles to the bowl with sesame seeds, saving the soaking water. Add the oregano, cloves, pepper, cinnamon, raisins and almonds.
  2. Mix well, then pour half of the mixture into a blender. Add enough chile-soaking water to cover. Cover and blend at high speed until very smooth.
  3. Set a medium-mesh strainer over another bowl. Press the chile puree through the strainer with a rubber spatula. Discard the chile skins and sesame seed hulls left in the strainer.
  4. Repeat the process with the remaining chile mixture and soaking water.

To make the tomato puree:

  1. Peel cooled roasted tomatoes and discard skin Put the tomatoes in the blender with all the onion/garlic skillet juices. Peel and roughly chop the roasted garlic. Add to the blender along with the roughly chopped onion.
  2. Cover and blend at high speed until smooth. Set a clean skillet over medium-high heat and add 1 tablespoon of the vegetable oil. When hot, add the tomato puree. Cook, stirring continuously, until the tomato mixture thickens, 10 to 15 minutes.

To cook the mole:  

  1. In a large heavy pot (preferably a 6- to 9-quart Dutch oven) over medium to medium-high heat, put the remaining 2 tablespoons of the vegetable oil. When hot, add the chile puree and stir continuously until the mixture becomes very thick—about 20 minutes.
  2. Add the cooked tomato mixture, bread crumbs and chocolate. Add the chicken broth and stir until the chocolate melts. Turn down the heat to medium-low and cook 30 minutes.
  3. Taste and season the mole with sugar (usually about 1 tablespoon) and salt (usually about 1 ½ teaspoons). Let the mole cool to room temperature, then blend again until silky smooth.


*recipe adapted from Chef Rick Bayless

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Yield: 25

David Woolley
Buffalo Wild Wings

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