Mexican Meatloaf

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Ingredients:

1/2 cup diced up onion
1 diced carrot
1 minced fat garlic clove
1/2 a yellow bell pepper, finely diced
1 roasted (whole in the oven at 400 for 20 minutes) poblano pepper, diced
1 lb ground beef
6 oz Mexican chorizo
1/2 cup panko breadcrumbs
2 eggs, beaten
1/4 cup ketchup
1/4 cup sour cream (or crema)
1 teaspoon cumin
1/2 teaspoon chipotle powder (plus a little pinch more)
salt and pepper
olive oil

Instructions:

Saute onions, garlic, carrot and bell pepper in olive oil for eight minutes, until soft and shiny. Roast the poblano and remove its skin, then dice. Combine eggs, breadcrumbs, spices and condiments and add to the mixture comprised of ground beef, chorizo and cooked vegetables. Mix well by hand then pour (it’s a bit wet) into a loaf pan. Bake in a 375 degree oven for 40-45 minutes.

I garnished the top with ketchup, green El Yucatateco, and sour cream, colors to honor la bandera and served with plain white rice and a black bean, corn and poblano salad.

Recipe from fromaway.com