Pacholas Recipe

As I sizzle up these savory pacholas, I’m reminded of how a few simple ingredients can come together to create a dish that’s like a culinary hug from Mexico—warm, rich, and totally comforting.

I love pacholas because they come second only to my Guatemalan grandma’s cooking. They are rich and robust and have come from a place of flavors that all stem from a simple yet delicious blend of ground beef and ancho chiles.

With just a touch of cumin, and the comfort of bread soaked in milk, this dish is a perfect balance of spice and tenderness. To me, it is an irresistible culinary delight.

Ingredients

• Ground Beef: High in protein, essential for muscle repair and growth.
• Ancho Chiles: Adds a mild heat and smoky flavor, rich in vitamins.
• White Bread: Provides carbohydrates and helps bind ingredients.
• Milk: Adds moisture and richness to the meat mixture.
• White Onion: Offers a subtle sweetness and essential flavor depth.
• Garlic: Enhances the dish with aromatic pungency; offers health benefits.
• Ground Cumin: Infuses an earthy, warm flavor; aids digestion.
• Oil: Essential for frying, contributes to crispy texture.

Ingredient Quantities

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• 500g ground beef
• 2 ancho chiles, dried
• 2 slices of white bread, crust removed
• 1/2 cup milk
• 1 small white onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon ground cumin
• Salt, to taste
• Black pepper, to taste
• Oil, for frying

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How to Make this

1. Begin by immersing the ancho chiles in water that is warm for approximately 15 minutes so that they may soften. Take away the seeds and the stems, and then put the chiles in a blender so that they may become a smooth paste.

2. In a small bowl, immerse the slices of white bread in the milk until the milk is fully absorbed. Then use a fork to mash the bread into a smooth paste.

3. In a big mixing bowl, combine the ground beef, chile paste, milk-bread mixture, onions that have been chopped, garlic that has been minced, ground cumin, salt, and black pepper. Mix until all ingredients are well amalgamated.

4. Portion the mixture into equal amounts, shaping each into a disc of flat, thin patty.

5. Generously oil a large skillet and place it over medium heat.

6. After the oil is hot, the patties are to be cooked in batches, ensuring that the pan is not overcrowded. Each patty is to be fried for about 3-4 minutes on each side or until it is browned and cooked through.

7. Take the cooked pacholas from the skillet and drain them on paper towels to remove any excess oil.

8. If required, make further adjustments to the seasoning by adding more salt and pepper.

9. Enjoy the pacholas warm, either on their own or with some tasty add-ons. They make a great vehicle for flavors of all kinds. Here are a few you might consider: black bean puree/belly, 5-alarm salmorejo, chile morita salsa, etc.

10. Relish the abundant, mouthwatering flavors of this traditional Mexican dish!

Equipment Needed

1. Blender
2. Small bowl
3. Fork
4. Large mixing bowl
5. Large skillet
6. Measuring cups and spoons
7. Knife
8. Cutting board
9. Paper towels

FAQ

• Can I use a different type of meat other than ground beef?Certainly, ground pork, chicken, or turkey can replace ground beef, but the flavor and texture of the resulting patties may not be quite the same as what you’d get with beef.
• What can I use as a substitute for ancho chiles?In the absence of ancho chiles, guajillo chiles or smoked paprika can serve as substitutes, but may not quite match the authenticity of the flavor.
• Is there a gluten-free alternative for the bread?Certainly! It is possible to make this recipe suitable for people with gluten intolerance by using gluten-free bread or breadcrumbs.
• Can I prepare the mixture ahead of time?Certainly, the mixture of beef can be made a day early and kept in the chill chest. Just ensure to form and sauté the pacholas right before serving.
• What is the best way to serve pacholas?Pacholas are typically presented with beans and a fresh salad; served in that way, they couldn’t be more delightful. But they also work well as taco fillings or alongside rice, in which case I would add more seasonings to the soy and mushroom mixture used to make them. That said, if these patty-like cakes can’t serve well in all these capacities, then they’re doing something wrong.

Pacholas Recipe Substitutions and Variations

For 2 dried ancho chiles: Substitute with 2 guajillo chiles or 1 tablespoon of paprika for a milder flavor.
To make breadcrumbs from white bread:
For each slice of white bread, use 1/4 cup of soft breadcrumbs or 1/2 cup of drier breadcrumbs.
For 2 slices of white bread:
For 1/2 cup milk: Substitute with 1/2 cup unsweetened almond milk or 1/2 cup beef broth for a richer taste.
For 1 small white onion: Use either a small yellow onion or 1/2 cup of chopped shallots.
In place of oil, for frying: Use vegetable oil or avocado oil.

Pro Tips

1. Toast the Ancho Chiles Before soaking, quickly toast the dried ancho chiles on a skillet over medium heat for about 30 seconds on each side. This will help enhance their flavor and make them more aromatic.

2. Use Fresh Bread For the milk-bread mixture, use fresh, soft white bread. It will absorb the milk better, resulting in a smoother paste that integrates well with the meat.

3. Chill the Mixture After mixing all the ingredients, let the beef mixture rest in the refrigerator for 20-30 minutes. This will allow the flavors to meld and make the patties easier to shape and handle.

4. Preheat the Skillet Ensure the skillet is adequately preheated with oil before adding the patties. A properly heated skillet helps achieve a nice sear, which adds flavor and texture to the pacholas.

5. Avoid Overmixing When combining the ingredients, mix just until combined. Overmixing can make the beef patties tough. Gentle mixing will ensure they remain tender and juicy.