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Pacholas Potosinas
Created by Chef Lupita
San Luis Potosi's thin beef pacholas, worked with chile pasilla, comino, and clavo on the metate, then fried in manteca until the edges darken and the center stays tender.
San Luis Potosi sits between the Bajio and the northern road, and pacholas potosinas belong to that practical kitchen: beef stretched with skill, seasoned with chile pasilla, pressed thin, and fried fast for a table that has beans waiting.
The metate matters here. Not for decoration. The meat is laid over the stone and worked with the mano until the chile, garlic, comino, and clavo are pushed into the beef. A machine can grind meat, yes. It cannot give the same flat, fibrous texture. No me vengas con atajos when the texture is the point.
The fat is manteca de cerdo. Vegetable oil makes the surface greasy and flat. Lard gives the pachola its browned edge and clean bite. Serve them with frijoles charros, salsa de chile serrano, and corn tortillas from the comal. Cada estado, su propia cocina.
Ingredients
dried chile pasilla
Quantity
4
stemmed and seeded
ground beef
Quantity
2 pounds
preferably 85 percent lean
white onion
Quantity
1/2 small
finely grated
| Ingredient | Quantity |
|---|---|
| dried chile pasillastemmed and seeded | 4 |
| ground beefpreferably 85 percent lean | 2 pounds |
| white onionfinely grated | 1/2 small |
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