MeatMedium

Pacholas (Spiced Beef Patties)

Name: Pacholas (Spiced Beef Patties)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 600 g Minced beef; 3 Dried ancho chilli; 60 g Bread seco o Breadcrumbs; 1 Egg; 3 Garlic cloves; 0.5 tsp Cumin; 0.5 tsp Black pepper; 1 tsp Salt; 30 ml Vegetable oil

35 min (20 prep + 15 cook) Medium 6 servings Jalisco

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 29 Mar 2026

Ultra-thin oval beef patties with ancho chilli, traditionally ground on a stone metate. A Jaliscan classic with pre-Hispanic roots.

About this recipe

Pacholas are ultra-thin oval patties made from beef mince mixed with dried ancho chilli, spices and bread, traditionally ground on a stone metate. Fried or griddled, served with salsa, rice and beans.

History & Origin

Pacholas are a dish with deep roots in the cuisine of western Mexico, especially in Jalisco, Aguascalientes and Zacatecas. Their name may derive from the Nahuatl pachtli. The traditional preparation technique is what makes pacholas unique: beef is ground on the metate together with dried ancho chilli, stale bread, garlic, cumin and pepper. The metate grinds the meat to an ultra-fine paste that cannot be replicated with modern grinders. Pacholas are spread on the metate in an oval shape, very thinly, then carefully peeled off to be griddled or fried. The incorporation of ancho chilli gives them a reddish colour and mild, slightly sweet flavour. In Guadalajara and Aguascalientes, pacholas are market and home cooking, served with red rice, pot beans and salsa. They represent the heritage of the metate in modern Mexican cooking.

Estimated cost

£5.90

Total cost

£0.98

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

24g

Protein

10g

Carbohydrates

16g

Fat

Fibre

420mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Rehydrate the chillies ancho in hot water 10 minutes. Remove tallos and seeds. Drain well.
2
Blend or procesa the chillies with the garlic, the cumin, the pepper and the salt until formar a pasta.
💡 Tradicionalmente esto hace in metate, that da a texture superior; the blender es a alternativa aceptable.
3
En a bowl large, mixture the mince with the pasta of chilli, the pan molido and the egg. Knead very well for 5 minutes until the mixture it is completely smooth and compacta.
4
Divide the mixture in 12 portions. Shape each one into a óvalo very delgado (of some 3-4 mm of espesor) between dos plastic or on a surface engrasada.
5
Heat the oil in a frying pan or comal (flat griddle) over medium-high heat. Cook the pacholas 2-3 minutes for lado until they are well doradas.
6
Serve with rice red, pot beans and sauce ranchera or green. También are excelentes inside of a bolillo como torta.