Pacholas in Red Sauce

Del Fuerte
Your family will love this recipe for ground beef pacholas with a touch of Del Fuerte® Tomato Puree®, in spicy red sauce and accompanied by a fresh salad. Pacholas are a type of meat prepared in Mexico, and this dish originates from Jalisco. Although the traditional way to make pacholas is with a metate, to make it more practical, in this step-by-step guide we suggest using a plastic bag.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 chipotle chile in adobo sauce
  • 1 cup saltine crackers
  • 1 cup cow's milk
  • 3/4 cups chorizo
  • 4 tablespoons refried beans
  • 1/2 onions, grilled
  • 2 cloves garlic, grilled
  • 300 grams beef
  • 300 grams pork
  • 1/4 cups Del Fuerte® tomato puree
  • 1 teaspoon nutmeg
  • salt
  • pepper
  • vegetable oil, for frying
  • 1/2 onions, quartered
  • 1 clove garlic
  • 6 tomatoes, quartered
  • 3 tomatillos, halved
  • 4 árbol chiles
  • 1 teaspoon allspice berry
  • 1/2 teaspoons cumin
  • 1/2 cups chicken broth
  • salad, fresh to accompany
Preparation
20 mins
30 mins
Low
  • Blend the chipotle, crackers, milk, chorizo, beans, onion, and garlic.
  • In a bowl, mix the meats with the previously blended ingredients, Del Fuerte® Tomato Puree, nutmeg, salt, and pepper until you have a homogeneous mixture.
  • With the help of a plastic bag, form the pacholas into oval shapes about 3 mm thick.
  • Fry on both sides until golden brown. Drain on absorbent paper to remove excess fat.
  • For the red sauce, in a deep skillet, add the oil, onion, garlic, tomatoes, tomato, árbol chili, allspice, and cumin, and cook for 10 minutes, add the chicken broth and let it reduce by half. Blend, strain, and cook in a small pot for 10 more minutes.
  • Serve the pacholas with the sauce. Accompany with a fresh salad. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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