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Thin, chile-seasoned ground beef patties from Jalisco are pan-fried for a crispy exterior. This high protein, family-friendly dish is a fresh, simple option ideal for calorie deficit meals.
Remove stems and seeds from dried ancho chiles. Toast chiles in a dry skillet over medium heat for 2 minutes per side until fragrant, careful to avoid burning.
Place toasted chiles in a bowl with warm water and soak for 10 minutes. Drain, then finely chop and set aside.
In a large bowl, combine ground beef, chopped ancho chiles, onion, egg, cilantro, cornmeal, salt, and black pepper. Mix thoroughly until just combined; do not overwork.
Divide mixture into 4 equal parts and shape each into a thin, round patty about 1/2 inch thick for crispier texture.
Heat vegetable oil in a large nonstick skillet over medium-high. When oil shimmers, pan-fry patties for 4–5 minutes per side until golden brown and crispy on the outside, adjusting heat as needed to prevent burning and ensure cooked-through interior.
