Mexican Meat Patties with Fresh Corn Salsa
Thin, crispy Mexican-style meat patties made with a flavorful blend of beef and pork, served with a fresh and vibrant corn salsa featuring tomatoes, avocado, and cilantro.
Ingredients
- •½ lb ground beef
- •½ lb ground pork
- •½ tsp garlic powder
- •½ cup cilantro leaves and tender stems
- •2¼ tsp kosher salt
- •¾ tsp chili powder
- •1 Tbsp vegetable oil
- •2 ears corn on the cob
- •1 large tomato
- •½ small red onion
- •1 whole avocado
- •1 whole serrano chile
- •3 Tbsp fresh lime juice
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
15 min
- 3.
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.
10 min
- 4.
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.
15 min
- 5.
Top patties with corn salsa.
2 min
- 6.
Do Ahead: Patties can be formed 2 days ahead. Chill in parchment on a covered rimmed baking sheet.