Aztec Meatloaf
This Aztec meatloaf recipe has an excellent flavor and is very Mexican; enjoy it for your daily meals or a special occasion.
Reviewed by Editorial Team of Kiwilimón
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4 comentarios
Ingredients
8
Servings
- 10 corn tortillas
- vegetable oil, as needed
- 1 teaspoon salt
- 1 clove garlic, skinless, finely chopped or pressed
- 1/4 onions, finely chopped
- 2 Poblano chiles, roasted, deveined, and diced
- 2 tomatoes, roasted
- 1/2 cups water
- 1/4 teaspoons ground black pepper
- 1/2 tablespoons ground cumin
- 1 teaspoon dried oregano, mashed
- 1 can ear corn, small or 2 tender corn cobs previously browned in a little vegetable oil
- 250 grams Chihuahua cheese, grated
- 1/4 liters light cream
- 1 kilo ground meat
Preparation
2h 30 mins
0 mins
Medium
- Pass the tortillas through a pan with hot oil, just to soften them, then place them on paper towels to remove excess fat.
- Place the meat in another pan with oil. When it changes color and releases its juices, add salt and garlic. Once the juices have evaporated, add the onion to sauté, and then the poblano.
- Combine the previously blended roasted tomato with water, pepper, and cumin (this sauce can be replaced with a 397-gram jar of Ragú sauce).
- Once it starts to boil, season with oregano. Wait until it thickens, turn off the heat and add the corn (without its juice, if using canned). Set aside.
- To assemble, in a square baking dish of 20 by 20 centimeters, place a layer of tortillas, then half of the meat mixture, half of the cheese, and half of the cream. Repeat these steps once more and bake at 200 degrees Celsius for 25 to 30 minutes to gratin.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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