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Mexican Meat Patties with Fresh Corn Salsa

4.7

(14)

Picture of Plated Mexican Beef Patty with salsa topping
Plated Mexican Beef Patty with salsa toppingPhoto by Caleb Adams, Food Styling by Anna Stockwell

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.

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This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
A slow-simmering, comforting braise delivering healing to both body and soul.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.