Entree: Mexico – Guanajuato, Bajio Mexico – Pacholas Guanajuatenses (Guanajuato-style Beef Patties)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 15 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) ground beef, 80/20
- 2 dried ancho chiles, stems and seeds removed
- 2 tbsp (30 ml) lard or neutral oil (plus more for cooking)
- 1 small white onion, finely chopped, approx. 3 oz (85 g)
- 2 garlic cloves, minced, approx. 6 g
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 large egg, lightly beaten, approx. 50 g
- 1/4 cup (30 g) masa harina (corn flour)
- 12 small corn tortillas (6-inch / 15 cm)
- 1.5 cups (360 g) refried pinto beans, canned or homemade, warmed
- 3 cups (180 g) shredded green cabbage
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1 tbsp (15 ml) vegetable oil
- 1/4 cup (15 g) chopped fresh cilantro (for slaw and salsa)
- 1 jalapeño or serrano chile, seeded and minced (optional), approx. 15 g
- Quick salsa roja:
  - 2 medium tomatoes, about 8 oz (225 g)
  - 1/4 cup (40 g) white onion, coarsely chopped
  - 1 serrano chile (or jalapeño), stem on if you want more heat
  - 1/2 tsp (3 g) salt
  - 1 tbsp (4 g) chopped cilantro
- Lime wedges, for serving

Instructions

Short Description:
Thin, spiced ground beef patties cooked on a comal and served with warm corn tortillas, refried beans, a bright cabbage slaw, and a simple roasted tomato salsa for a complete Bajio meal.

Regional Notes:
This Guanajuato (Bajio) version highlights thin, flattened patties cooked on a comal and seasoned simply with toasted ancho chile, cumin, and oregano — reflecting the region's preference for straightforward, bold flavors. Unlike thicker, battered versions from other states, these pacholas are pared down, quick to cook, and served with tortillas and beans as a full main-course plate.

1. Prepare the ancho chile paste: toast the ancho chiles briefly on a hot comal or skillet until aromatic (about 15–30 seconds per side). Place toasted chiles in a bowl, cover with 1 cup (240 ml) hot water and soak 10–15 minutes until softened. Drain (reserve 2 tbsp/30 ml soaking liquid), then puree the chiles with 2 garlic cloves and 1 tbsp (15 ml) of the reserved soaking liquid to a smooth paste in a blender or with a mortar and pestle.
2. Sweat the onion: heat 1 tbsp (15 ml) lard or oil in a skillet over medium heat. Add the finely chopped onion and cook, stirring, until translucent, 4–5 minutes. Remove from heat and let cool slightly.
3. Make the pachola mix: in a large bowl combine the ground beef, ancho-garlic paste, cooked onion, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, the beaten egg, and 1/4 cup masa harina. Mix gently but thoroughly until evenly combined. If the mixture feels too loose, add 1–2 tsp more masa harina; it should hold together but remain soft.
4. Portion and flatten: divide the meat into 8 equal portions (about 3 oz / 85 g each) for thin patties (or 4 larger patties if you prefer). With wet hands or between two sheets of plastic, press each portion into a thin round approximately 1/4 inch (6 mm) thick.
5. Heat the comal/skillet: place a comal or heavy cast-iron skillet over medium-high heat and brush with a little lard or oil. When very hot, place the flattened pacholas on the comal — do not overcrowd; cook in batches if needed.
6. Cook the pacholas: cook the patties 3–4 minutes per side, until well browned and cooked through. Transfer to a plate and keep warm covered with foil.
7. Warm tortillas and heat beans: while the last batch cooks, warm the corn tortillas on the comal, 20–30 seconds per side, and reheat the refried beans in a small saucepan with a splash of water or oil until hot, stirring occasionally.
8. Make the cabbage slaw: in a bowl toss the shredded cabbage with 1/4 cup (60 ml) lime juice, 1 tbsp (15 ml) vegetable oil, 1/4 cup (15 g) chopped cilantro, the minced jalapeño (if using), and a pinch of salt. Let sit 5–10 minutes to soften slightly.
9. Make the quick salsa roja: roast the tomatoes and serrano on the comal or under a broiler until blackened in spots and softened, about 6–8 minutes. Transfer to a blender with 1/4 cup (40 g) chopped onion, 1/2 tsp (3 g) salt, and 1 tbsp (4 g) cilantro; pulse to a chunky salsa. Taste and adjust salt.
10. Serve: arrange 2 pacholas per person (or 1–2 depending on size) with warm corn tortillas, a scoop of hot refried beans, a portion of cabbage slaw, salsa roja, and lime wedges. To eat, place a pachola on a tortilla, add slaw and salsa; fold and enjoy.