Jalisco-Style Minced Meat Patties in Tomato Broth

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Pachola is a beloved home-style minced meat preparation from Jalisco, where seasoned ground beef and pork patties are simmered in a fragrant tomato and chile broth until tender and flavorful. Served with rice, beans, or warm corn tortillas, it captures the rustic comfort of central-western Mexican cooking.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 26 gFat
• 8 gSaturated Fat
• 18 gCarbs
• 3 gFiber
• 6 gSugar
• 34 gProtein
• 1120 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 22 mgVitamin C
• 115 mcgVitamin A

Ingredients

For the minced meat patties

• 1 lb (450 g) ground beef
• 1/2 lb (225 g) ground pork
• 2 slices day-old white bread, crusts removed and soaked in 1/3 cup milk
• 2 dried guajillo chiles, seeded and soaked in hot water for 10 minutes
• 1/2 small white onion, finely chopped
• 2 garlic cloves, minced
• 1 large egg
• 1 tsp dried Mexican oregano
• 1 tsp ground cumin
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp vegetable oil, for searing

For the tomato broth

• 4 Roma tomatoes, roughly chopped
• 1/4 small white onion
• 1 garlic clove
• 4 cups (950 ml) low-sodium beef or chicken broth
• 1 tbsp vegetable oil
• 1 small carrot, peeled and diced
• 1 small zucchini, diced
• 1 sprig fresh thyme
• 1 bay leaf
• 1 tsp kosher salt, or to taste

Directions

1. Drain the soaked bread and squeeze out excess milk; discard the milk. Drain the soaked guajillo chiles, reserving 1/3 cup of the soaking liquid. Blend the chiles with the reserved soaking liquid until smooth, then strain through a fine mesh sieve.
2. In a large bowl, combine the ground beef, ground pork, soaked bread, chile puree, chopped onion, minced garlic, egg, oregano, cumin, salt, and pepper. Mix gently with your hands until just combined—do not overwork the mixture. Cover and refrigerate for 15 minutes to let the flavors meld.
3. Form the mixture into 8 oval patties about 3 inches long and 1 inch thick. Heat 2 tablespoons of oil in a large heavy skillet over medium-high heat and sear the patties for about 2 minutes per side, until lightly browned. Transfer to a plate and set aside.
4. For the broth, blend the tomatoes, quartered onion, and garlic clove with 1/2 cup of the broth until smooth. Strain into a bowl and discard solids.
5. Heat 1 tablespoon of oil in a wide Dutch oven or deep skillet over medium heat. Add the diced carrot and zucchini and cook for 3 minutes until just softened. Pour in the strained tomato mixture and cook for 4 minutes, stirring, until it darkens and thickens slightly.
6. Add the remaining broth, thyme, and bay leaf. Season with salt and bring to a gentle simmer. Carefully nestle the seared patties into the broth, spoon some liquid over them, and cover partially.
7. Simmer gently for 18 to 20 minutes, turning the patties once halfway through, until they are cooked through and the broth is richly flavored. Taste and adjust salt.
8. Serve the patties in shallow bowls with a generous ladle of the hot tomato broth, accompanied by rice, refried beans, or warm corn tortillas.

Cook’s Notes

• For a smokier flavor, swap one guajillo chile for an ancho chile; the dried pasilla negra is also a traditional Jalisco choice.
• Do not skip chilling the patty mixture—it helps the bread absorb moisture so the patties hold their shape during simmering.
• Pachola patties can be formed a day ahead and kept refrigerated; simmer them in the broth just before serving.
• Leftover broth is excellent as a base for rice or as a dipping sauce for fresh corn tortillas.
• For a richer dish, finish each bowl with a sprinkle of crumbled queso fresco and a few drops of fresh lime juice.

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