Ingredients
300 grams ground beef
2 pasilla peppers
1 ancho peppers (chile ancho)
1/2 onion, chopped
2 garlic cloves
100 ml milk
200 grams bread
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
700+ recipes from Mexico's 32 states — definitive overview
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
700+ recipes from Mexico's 32 states — definitive overview
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Remove the seeds and roast/toast the peppers a bit in the grill. Do not burn them! Cut the bread in tiny pieces (smaller than croutons) and soak them in a little bit of milk. It should be wet and will eventually tear up. Chop the roasted peppers, the onion and the garlic. Mix all ingredients in step 3 with the soaked (and squezed) bread. You can use the blender but I like to go more manual... When you have a thick mix, add the meat and mix all together. Create thin ovals/circles of the meat/pepper mixture using the tortilla maker (or just the hands.) Fry them in hot oil. It will take about 1:30 minutes to cook each (45 seconds each side.) For your own health, drain/dry the oil from fried pacholas with paper towels. Serve with salad or with green onions (recipe below.)