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Food Network SA

Mexicana Meatloaf with Cilantro Pesto and Crispy Tortilla Strips

Key info

  • Difficulty
    › Intermediate
  • Prep time
    › 1 hr 20 min
  • Cook time
    › 1 hr 25 min
  • Serves
    › 6 to 8 servings



Mexicana Meatloaf:

1/2 cup panko breadcrumbs

1/4 cup milk

8 ounces brisket, cut into 1-inch cubes

8 ounces sirloin, cut into 1-inch cubes

2 tablespoons olive oil

1/2 cup finely diced yellow onion

1/4 cup finely diced carrot

1/4 cup finely diced celery

1 poblano pepper, seeded and diced

1 tablespoon minced garlic

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1 teaspoon ancho chile powder

1 pound fresh chorizo, casing removed

1 egg, beaten

One 16-ounce can black beans, drained

One 15-ounce can sweet corn, drained

Kosher salt and freshly ground black pepper

Cilantro Pesto:

2 cups fresh cilantro leaves

1 cup fresh flat-leaf parsley leaves

1/4 cup pepitas (hulled pumpkin seeds), toasted

1/2 teaspoon ground cumin

2 cloves garlic

Kosher salt and freshly ground black pepper

2/3 cup extra-virgin olive oil

1/2 cup crumbled cotija cheese

1/2 cup grated Parmesan

Crispy Tortilla Strips:

Canola oil, for frying

6 corn tortillas, sliced into thin strips

Kosher salt


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