Pacholas (Mexican ground beef). There is also the more elaborate version of the Picadillo using ground beef, potatoes, carrots, and peas. Plus a few extras like olives and capers. This last one is the recipe I used to stuff the Poblano Chiles Rellenos.
This is a recipe from my childhood. I ate them when in my best friend's house, but never got how to make it until I researched in internet and experimented a little bit. Pacholas are a very traditional dish in the north/central part of Mexico. You can cook Pacholas (Mexican ground beef) using 8 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Pacholas (Mexican ground beef)
- You need of Pacholas.
- You need 300 grams of ground beef.
- It’s 2 of pasilla peppers.
- Prepare 1 of ancho peppers (chile ancho).
- You need 1/2 of onion, chopped.
- It’s 2 of garlic cloves.
- You need 100 ml of milk.
- You need 200 grams of bread.
Pacholas are usually made with beef, or a mix of beef and pork, although chicken pacholas have gained ground among the health-conscious.. Mexican Meat Patties with Fresh Corn Salsa Pacholas are a traditional dish from the state of Guanajuato in Mexico. Ground beef is frequently used in Mexico in burgers, meatloaf or meatballs, and today I want to share a new way to prepare this versatile meat. Topped off with a simple raw corn and tomato salsa, they are a crowd.
Pacholas (Mexican ground beef) instructions
- Remove the seeds and roast/toast the peppers a bit in the grill. Do not burn them!.
- Cut the bread in tiny pieces (smaller than croutons) and soak them in a little bit of milk. It should be wet and will eventually tear up..
- Chop the roasted peppers, the onion and the garlic..
- Mix all ingredients in step 3 with the soaked (and squezed) bread. You can use the blender but I like to go more manual….
- When you have a thick mix, add the meat and mix all together..
- Create thin ovals/circles of the meat/pepper mixture using the tortilla maker (or just the hands.).
- Fry them in hot oil. It will take about 1:30 minutes to cook each (45 seconds each side.).
- For your own health, drain/dry the oil from fried pacholas with paper towels..
- Serve with salad or with green onions (recipe below.) https://cookpad.com/us/recipes/369012-marinated-green-onions.
The ground beef at Mexican restaurants tastes seasoned, and it has a good amount of flavor, but it is almost neutral in flavor – a great foil for just about any sauces without taking over like our typical taco seasoned meat does. And that ground beef filling also has a softer, almost sticky texture to it.. Pachola is a type of prepared meat in Mexican cuisine. is originated of the state of Jalisco. It consists of a flattened and spiced ground beef patty made using a metate (grinding stone). The beef is mixed with ground ancho chili, cumin, garlic and bread, and fried in oil.