Name: Aztec Meatloaf
Prep time: 150 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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.