Pacholas are round cutlets made from a mixture of ground meat with spices. It is a traditional dish of my Tamaulipas family. If you have never tried them, what are you waiting for?
Mix the meat with the potato, the bread soaked in milk, the onion, the garlic, the egg, the parsley, the salt, and the pepper, and let the mixture rest for 10 minutes.
Separately, blend the tomatoes, a quarter of an onion, the chipotle peppers, and the mint, and bring the sauce to a boil with a little oil. Add salt to taste.
Form balls with the meat mixture, coat them with bread crumbs, and using a tortilla press, flatten the meatballs until they are thin. Dip the pacholas or steaks again in bread crumbs and fry them in a skillet with hot vegetable oil over medium heat.
Serve with green salad or grated carrot, and the tomato sauce with chipotle and mint.
Mix the meat with the potato, the bread soaked in milk, the onion, the garlic, the egg, the parsley, the salt, and the pepper. Let the mixture rest for 10 minutes.
Separately, blend the tomatoes, a quarter of an onion, the chipotle peppers, and the mint. Cook this sauce with a little oil. Add salt to taste.
Form balls with the meat mixture, coat them with bread crumbs, and using a tortilla press or two plates, flatten the meatballs until they are thin.
Dip the pacholas or steaks again in bread crumbs and fry them in a skillet with hot vegetable oil over medium heat.
Serve accompanied by green salad, grated carrot, and tomato sauce with chipotle and mint.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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