| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Niger | Toohot08 | 8 | servings |
INGREDIENTS
| 1 | oz | Dried chipotle chilies; stemmed |
| 2 | Ripe Italian Roma tomatoes; cored | |
| 3 | Garlic cloves; peeled | |
| 2 | c | Water |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tb | Olive oil |
| 1 | Onion; diced | |
| 3 | Celery stalks; diced | |
| 1 | ts | Ground cumin |
| 1/8 | ts | Ground nutmeg |
| 1 1/4 | lb | Ground beef |
| 1 1/4 | lb | Ground pork |
| 1/2 | c | Fresh white bread crumbs |
| 1 1/2 | ts | Salt |
| 3 | lg | Eggs; beaten to blend |
INSTRUCTIONS
Combine chipotles, tomatoes, garlic and water in medium saucepan. Season with salt and pepper. Bring to boil. Reduce heat and simmer until reduced by 1/3, about 20 minutes. Cool. Transfer to processor. Puree until smooth. Strain. Heat oil in heavy large skillet over medium-high heat. Add onion and celery and saute until tender, about 10 minutes. Add cumin and nutmeg and stir 1 minute. Remove from heat. Transfer to large bowl. Cool. Preheat oven to 375 degrees. Add beef, pork, bread crumbs and salt to onion mixture. Add 1/2 cup chipotle sauce. Mix until well blended. Add eggs and mix well. Press mixture into 9- by 5-inch loaf pan. Brush top with some of remaining chipotle sauce. Bake meatloaf until thermometer inserted into thickest part registers 160 degrees, about 1 hour. Transfer to rack. Cool slightly. Drain off any oil. Turn meatloaf out onto platter. Serve with remaining salsa. This recipe yields 8 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6333 broadcast 12-11 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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