Name: Tico's of Lincolns Ponchitos Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 cups all-purpose flour; 1 cup warm water; 1 tsp salt; 1 tsp baking powder; 2 tbs olive oil; 1 lb ground beef; 0.5 lb chorizo sausage; 1 medium onion, diced; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp paprika; 0.5 tsp black pepper; 0.5 tsp salt; 1 lb pork shoulder, diced; 4 medium green tomatillos, husked and chopped; 1 medium jalapeño, chopped; 1 medium onion, quartered; 4 cloves garlic, whole; 2 cups chicken broth; 1 tsp salt

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Warm flatbread stuffed with a blend of ground beef and chorizo sausage, then smothered with green pork chile.

In a large bowl, mix the flour, salt, and baking powder together.

Prepare the Dough

Gradually add the warm water and olive oil to the flour mixture, stirring until a dough forms.

Add Wet Ingredients

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Knead the Dough

In a large skillet over medium heat, add the ground beef and chorizo sausage. Cook until browned, about 8-10 minutes.

Cook the Meats

Add the diced onion, minced garlic, cumin, paprika, black pepper, and salt to the skillet. Cook until the onion is translucent, about 5 minutes.

Add Aromatics

Remove the skillet from heat and let the filling cool slightly before using.

Cool the Filling

In a large pot, combine the diced pork shoulder, chopped tomatillos, jalapeño, quartered onion, whole garlic cloves, chicken broth, and salt.

Prepare the Chile

Bring the mixture to a boil, then reduce heat and simmer for about 1.5 to 2 hours, until the pork is tender.

Cook the Chile

Once cooked, use an immersion blender to puree the sauce until smooth. Adjust seasoning to taste.

Blend the Chile

Divide the rested dough into 8 equal pieces. Roll each piece into a circle about 6 inches in diameter.

Shape the Dough

Place a generous spoonful of the meat filling in the center of each dough circle.

Add Filling

Fold the dough over the filling to create a half-moon shape. Press the edges to seal tightly.

Seal the Ponchitos

Heat a dry skillet over medium heat. Cook each ponchito for about 3-4 minutes on each side until golden brown.

Cook the Ponchitos

Serve the warm ponchitos topped with the green pork chile.

Serve with Chile

all-purpose flour

warm water

salt

baking powder

olive oil

ground beef

chorizo sausage

onion, diced

garlic, minced

cumin

paprika

black pepper

pork shoulder, diced

green tomatillos, husked and chopped

jalapeño, chopped

onion, quartered

garlic, whole

chicken broth

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Make Ponchitos Recipe in just 2h . Warm flatbread stuffed with a blend of ground beef and chorizo sausage, then smothered with green pork chile.

Ponchitos Recipe

Ingredients

For the Ponchitos

For the Filling

For the Green Pork Chile

Method