MEXICAN MEAT PATTIES WITH FRESH CORN SALSA

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Mexican Meat Patties with Fresh Corn Salsa image

Inspired by Mexican pacholas, these extra-thin beef and pork patties are spiced with cilantro, chili powder, and garlic. Topped off with a simple raw corn and tomato salsa, they are a crowd-pleasing and low-maintenance summer dinner.

Provided by Anna Stockwell

Categories     Ground Beef     Pork     Cilantro     Chili     Corn     Tomato     Onion     Avocado     Chile     Lime Juice     Dinner     Kid-Friendly     Quick & Easy     Summer     Small Plates

Yield 4 servings

Number Of Ingredients 13

1/2 lb. ground beef
1/2 lb. ground pork
1/2 tsp. garlic powder
1/2 cup coarsely chopped cilantro leaves and tender stems, divided
2 1/4 tsp. kosher salt, divided
3/4 tsp. chili powder, preferably chipotle, divided
1 Tbsp. vegetable oil, plus more for greasing
2 ears corn on the cob
1 large tomato, chopped into 1/2" pieces
1/2 small red onion, finely chopped
1 avocado, halved, cut into 1/2" pieces
1 serrano chile, seeded, finely chopped
3 Tbsp. fresh lime juice

Steps:

  • Process beef, pork, garlic powder, 1/4 cup cilantro, 1 1/4 tsp. salt, and 1/2 tsp. chili powder in a food processor until evenly distributed and well combined, about 2 minutes. Roll mixture into 4 balls.
  • Rub one 16x12" piece of parchment with a little bit of oil. Place 1 ball of meat on one half of oiled paper, then fold other half over. Using a rolling pin or wine bottle, gently roll meat into a very thin oval between parchment (it should be about 9x6"). Transfer, with parchment, to a rimmed baking sheet. Repeat with 3 more sheets of paper and remaining meat. Chill until ready to use.
  • Slice kernels off ears of corn and transfer to a large bowl. Add tomato, onion, avocado, chile, lime juice, and remaining 1/4 cup cilantro, 1 tsp. salt, and 1/4 tsp. chili powder and stir to combine. Let sit while you cook the patties.
  • Heat 1 Tbsp. oil in a large heavy (preferably cast-iron) skillet until smoking. Working one at a time, peel patty off greased parchment and sear until browned and crisped on the bottom, about 2 minutes. Turn and cook just until cooked through, about 1 minute more. Transfer to a plate and repeat with remaining patties.
  • Top patties with corn salsa.
  • Do Ahead: Patties can be formed 2 days ahead. Chill in parchment on a covered rimmed baking sheet.

Madina yad ata h
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I'm not usually a fan of Mexican food, but these patties were delicious! The flavors were well-balanced, and the patties were cooked perfectly.


Fatima Diallo
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These patties were easy to make and turned out great! I served them with rice and beans, and my family loved them.


Sagar Dulal
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These patties were amazing! I loved the combination of flavors, and the patties were cooked to perfection. I will definitely be making these again.


Keyara Doyle
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These patties were okay, but I've had better. The flavor was a bit bland, and the patties were a bit too greasy.


Muhammad Masood
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I followed the recipe exactly, but my patties turned out dry and tough. I'm not sure what I did wrong.


Oman Oman2
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These patties were a bit too spicy for my taste, but my husband loved them. He said they were the best Mexican patties he's ever had.


Foysal Noyon
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I'm not a big fan of Mexican food, but these patties were surprisingly good! The flavors were well-balanced, and the patties were cooked perfectly.


j0ey_gh
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These patties were easy to make and turned out delicious! I used ground turkey instead of beef, and they were still very flavorful. The salsa was also a great addition.


Sherifa Akeliba
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I made these patties for a party I hosted last weekend, and they were a huge success! Everyone loved them, and I got so many compliments. I'll definitely be making them again.


Bertrand Takwi
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These Mexican meat patties were a hit with my family! The flavors were amazing, and the patties were so juicy and tender. I loved the fresh corn salsa, too. It was the perfect complement to the patties.