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mayte jonguitud solorzano

Aztec Meatloaf

Name: Aztec Meatloaf
Prep time: 150 min
Cook time: 150 min
Yield: 8
Cuisine: Mexicana
Ingredients: 10 corn tortillas; vegetal oil, the necessary; 1 teaspoon salt; 1 clove garlic, without skin, finely chopped or pressed; 1/4 onions, finely chopped; 2 poblano peppers, roasted, deveined and cut into cubes; 2 tomatoes, roasted; 1/2 cups Water; 1/4 teaspoons ground black pepper; 1/2 tablespoons ground cumin; 1 teaspoon Dried oregano, crushed; 1 can corn, girl or 2 tender corncobs previously browned in a little vegetable oil; 250 grams Chihuahua cheese, grated; 1/4 liters light cream; 1 kilo ground beef

2h 30 mins

Half

4.5

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mayte jonguitud solorzano

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Excellent flavor and very Mexican has this recipe for Aztec meatloaf, enjoy it in your daily meal or a special occasion.

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Ingredients

8 portions

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Preparation

Pass the tortillas through a pan with hot oil, only to soften them, then place them on paper napkins to remove excess fat.

Place the meat in another pan with oil. When you change color and release your juice, add salt and garlic. When the juice of the meat has been consumed, add the onion so that it acitrone and, later, the poblano.

Integrate the previously liquefied roasted tomato with water, pepper and cumin (you can substitute this sauce for a jar of Ragu sauce of 397 grams).

once it starts to boil, season with the oregano. Wait for it to take a thick consistency, turn off the heat and add the corn (without its juice, if it is tinned). Reserve.

To assemble, in a square refractory of 20 by 20 centimeters accommodate a bed of tortillas, then half of the stew of meat, half of the cheese and half of the cream. Repeat these steps one more time and bake at 200 degrees centigrade for 25 to 30 minutes to gratinate.