Pacholas are thin Mexican meat patties that look more like small steaks than hamburgers. They’re traditionally made with ground beef and spices, then shaping the mixture into thin, oval patties before cooking them in a pan.
My abuela Elvira, who was from Michoacán, used to make pacholas the traditional way, grinding the meat on a metate.
These days, I ask my butcher to grind the meat twice to get it nice and fine. It’s much easier than doing everything on a metate! If your butcher can’t do that, don’t worry. You can use a food processor at home to get a similar texture.
I love serving pacholas with something fresh on the side, like my cucumber pico de gallo, especially on a warm day when you want something fresh and crunchy alongside the meat.
Easy Pacholas Recipe
Making pacholas at home is easier than you might think! You only need ground beef, a few simple ingredients like bread, milk, onion, and parsley, plus spices like cumin, paprika, chili powder, and garlic powder to give the meat plenty of flavor.
Start adding the finely ground meat, soaked bolillo bread, seasonings, and the rest of the ingredients to a large bowl.
Mix everything well until all the ingredients are evenly combined and the meat mixture holds together.
Place a portion of the meat between two sheets of plastic and roll it out with a rolling pin until thin.
Heat a griddle over medium heat and cook the pacholas on both sides until browned and cooked through.
Abuela’s Notes
- If your butcher can’t grind the meat twice, you can use a food processor instead. Work in small batches and pulse the meat until it’s finely ground, being careful not to turn it into a paste. Depending on your food processor and the type of meat you’re using, you may need to adjust the processing time.
- These patties are thinner than typical hamburgers, so try to keep them relatively even in thickness.
- Some traditional recipes use ancho or guajillo chiles for their color and flavor. To use dried guajillo chiles, remove the stems and seeds, soak the chiles in hot water until soft, then blend them with a little fresh water to make a smooth paste. You can also use guajillo chile powder, which is an easy alternative if you can find it at your local Mexican grocery store or supermarket.
- Handle them gently and use a spatula to turn them without breaking them apart.
- Because they’re thin, they can cook quickly. Follow the cooking time in the recipe and adjust as needed for their thickness.
- My abuela used bolillo to make this recipe. If you can’t find it, white sandwich bread or French bread works well as a substitute.
What to Serve With
At home we usually serve beef pacholas with a side of salsa bandera (pico de gallo) and some sliced cucumbers on the side.
They’re also great with simple sides like sliced avocado, a fresh tomato salad, or fried potatoes. If you like a little heat, add your favorite salsa on the side or spoon some over the patties before serving.
Here are some more ideas for what to serve alongside:
You can keep the meal simple with just rice and beans, or put everything on the table and let everyone build their own plate.
How to Store and Reheat
If you have leftovers, let the cooked patties cool and transfer them to an airtight container. Refrigerate promptly and use within 3–4 days.
To reheat, warm them in a skillet over medium-low heat until heated through. Add a small splash of water and cover the pan briefly if they seem dry. You can also reheat them in the microwave in short intervals.
For longer storage, freeze the cooked patties in a freezer-safe container, separating layers with parchment paper if needed. Thaw them in the refrigerator before reheating.
Frequently Asked Questions
Are pacholas the same as hamburgers?
Not quite. Both can be made with ground meat, but pacholas are traditionally ground together with their seasonings on a metate and shaped into thin patties. This gives them a different texture from regular hamburger patties.
What meat is used to make pacholas?
It depends on the regional recipe. Beef is common, while some versions combine beef and pork. Other ingredients and seasonings vary by region and family tradition.
Where do pacholas come from?
Pacholas are associated with west-central Mexico, particularly Jalisco and Guanajuato. They’re also prepared in Michoacán and other states like Colima, with variations in ingredients and preparation.
More Mexican Recipes to Try
Enjoyed this traditional Mexican recipe? Follow me on Pinterest and YouTube for more homemade family favorites and the dishes I grew up cooking and eating.
Mexican Pacholas
Ingredients
- 2 lb ground beef (read note 1)
- ½ bolillo bread (read note 2)
- ½ cup milk
- 1 small onion (grated)
- fresh parsley (finely chopped, to taste)
- 1 teaspoon ground cumin
- 1 ½ teaspoons garlic powder
- 1 teaspoon ground black pepper
- 2 teaspoons guajillo powder or chile ancho powder (read note 3)
- chili powder (to taste)
- olive oil (for cooking)
Instructions
- Place the bread in a small bowl with the milk and let it soften. Mash it with a fork until you have a soft mixture.
- Add the ground beef to a large bowl along with the soaked bread, grated onion, parsley, cumin, pepper, chili and guajillo powder, and onion powder. Mix everything well until the ingredients are evenly distributed throughout the meat.
- Divide the mixture into 8 equal portions. Place each portion between two sheets of plastic wrap or plastic bags and roll it out with a rolling pin into a thin, large patty. Handle them carefully as you remove the plastic.
- Lightly grease a griddle or large skillet with olive oil and heat over medium heat. Cook the pacholas for a few minutes on each side, until browned and cooked through. Work in batches if needed, and avoid moving them too much while they cook.
- Serve the pacholas hot with pico de gallo, salsa, or your favorite Mexican sides.
Notes
- Ask your butcher to grind the beef twice for a finer texture. If that’s not possible, pulse it in a food processor in small batches.
- My abuela used bolillo to make pacholas. If you can’t find it, white sandwich bread or French bread works well as a substitute.
- Some regional versions of pacholas use ancho or dried guajillo chiles, while others use different seasonings. You can use guajillo chile powder for convenience, or soak dried guajillo chiles in hot water until soft, then blend them with a little water to make a paste. Paprika can also be used as an alternative, though the flavor will be different.
- Rolling the meat between sheets of plastic makes it easier to shape the patties thinly without sticking.
- Adjust the spices and parsley to your taste.
- Since the pacholas are thin, keep an eye on them so they don’t dry out.
