
Ingredients
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