Real Recipes From Real Home Cooks ®

mexican pacholas

yield 4 serving(s)
prep time 10 Min
cook time 10 Min
method Griddle

Ingredients For mexican pacholas

  • 1 oz
    dried guajillo chilies
  • 1 md
  • 4 clove
  • 1
    hamburger bun
  • 1/2 c
  • 2 lb
    ground beef
  • 1
  • 1 tsp
    mexican oregano
  • salt and pepper
  • rice,black beans, corn, tortilla strips pico, shredded cheese, sour cream for serving

How To Make mexican pacholas

  • 1
    Seed the chilies and place in a bowl. Pour hot water over top and let sit 30 minutes to soften. Get a griddle hot and quarter the onion and place on the griddle. Place the garlic cloves on the griddle and let both char well.
  • 2
    Break up the hambuger bun and soak in the milk. Drain the chilies and place in a blender. Add the chared onion and garlic. Squeeze the milk out of the hamburger bun and add bun to the blender. Discard the milk. Blend into a paste Should be loose but not too liquidy.
  • 3
    Place the ground beef in a bowl and add the chili mixture, oregano and the egg. Sprinkle in some salt and pepper
  • 4
    Mix the beef mixture well. Shape into lemon size rounds. Place a piece of wax paper on a tortilla press. both top and bottom. Add the round piece of ground beef and press thin. Set aside. You can also do this with a rolling pin or empty bottle.
  • 5
    Set the patties on a hot griddle, flat top or frying pan and sear about 1 minute per side. Place them in a 200 degree oven to keep warm while making the rest of the patties.
  • 6
    I serve these stacked next to cilantro lime rice with black beans, corn, Pico, Mexican blend cheese and tortilla chips.

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