Mexicana Meatloaf With Cilantro Pesto And Crispy Tortilla Strips
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
58
Spice
40
Sweetness
41
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Milk2 tbsps
Olive Oil1 cup
Carrot (finely diced)1 cup
Celery (finely diced)2 cloves
Garlic1 tsp
Ground Cumin1.5 tsps
Oregano (dried)1 tsp
Ancho Chile (powder)2 cups
Cilantro Leaves (fresh)2 cup
Extra-Virgin Olive Oil1 cup
Cotija Cheese (crumbled)1 cup
Grated ParmesanDirections:
1
For the meatloaf: Preheat the oven to 350 degrees F
2
In a small bowl, stir together the panko and milk and set aside
3
Place the brisket and sirloin on a baking sheet and transfer to the freezer for 15 to 20 minutes to firm up
4
(This will make grinding cleaner and easier
5
) Grind the meat in a food processor or bench top grinder, following manufacturer's instructions
6
Cover with plastic wrap and refrigerate the ground beef until ready to use
7
Heat the olive oil in a large saute pan over medium-high heat
8
Add the onion, carrot, celery, poblano and garlic
9
Cook for about 5 minutes, or until the onions turn translucent
10
Add the cumin, oregano and ancho powder and cook for another 2 minutes
11
Transfer the mixture to a large bowl and set aside to cool to room temperature
12
When cool, add the ground beef, the chorizo, the milk-soaked panko, and the egg, black beans and corn
13
Sprinkle with salt and pepper
14
Mix until just combined (don't overwork the meat)
15
Transfer the meatloaf mixture to a parchment-lined baking sheet and shape into a free-form loaf
16
Bake until the internal temperature registers 160 degrees F on an instant-read thermometer, 45 minutes to 1 hour
17
Meanwhile, make the pesto: In a food processor, combine the cilantro, parsley, pepitas, cumin, garlic and some salt and pepper
18
Pulse to a coarse paste; then slowly drizzle in the olive oil, while pulsing
19
Transfer the pesto to a bowl and fold in the cotija and Parmesan
20
Set aside
21
When the meatloaf is done, remove it from the oven and immediately spread some of the pesto over the top
22
Tent with foil and let rest for 10 minutes
23
For the tortilla strips: Fill a large, heavy pot or Dutch oven with 2 inches of oil, and heat the oil to 350 degrees F over medium-high heat
24
Working in batches, fry the tortilla strips until golden and crispy, 2 to 3 minutes
25
Drain on paper towels
26
Season with salt
27
To serve: Cut the meatloaf into thick slices
28
Top with a dollop of cilantro pesto and some crispy tortilla strips
29
Serve