Pambacitos Rellenos estilo Xalapa—Veracruz-style Stuffed Soft Rolls

Yields 8 portions


  • 8 Pambazos
  • 4 ¾ oz/134 g refried black beans
  • ½ cup/118 mL mayonnaise
  • 2 cups/473 mL shredded cooked chicken
  • 1 cup/237 mL shredded iceburg lettuce
  • 1 large tomato, thinly sliced
  • 2 oz/57 g crumbled queso fresco
  • Chiles Jalapeño en Escabeche, as needed
  • Kosher salt, to taste


  1. Split the rolls horizontally.
  2. Spread the bottom layer of each bun with a thin layer of refried beans and the top of each bun with mayonnaise. Add a layer of lettuce and top with chicken, tomato, and queso. Garnish each sandwich with chiles jalapeño en escabeche, to taste. Place the top bun on the sandwiches.
  3. Serve the sandwiches at room temperature or place in a heated comal and toast before serving.

Chef’s Note

In addition to shredded chicken, common pambacito fillings include roasted pork shoulder, pork shoulder adobado, ham and cheese, or Mexican chorizo.

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