Preparation:
Slit the chiles open, remove the seeds, and place the chiles in a bowl. Pour boiling water over the chiles and soak for one hour.
Preheat oven to 350 degrees. Mix the meat loaf ingredients together thoroughly and bake in a loaf pan to an internal temperature of 165 degrees, about 1 hour.
While the meat loaf bakes, prepare the sauce. Drain the soaked chiles and reserve the soaking liquid. Chop the garlic in a food processor. Add the drained chiles, citrus juices and zest, and spices. Puree to a paste. Add the olive oil and thin with reserved soaking liquid until smooth. Strain the sauce into a saucepan, add the wine and butter, and simmer until well blended, about 15 minutes. Season with salt and pepper and keep warm.
Slice the meat loaf and serve in a pool of the chile sauce.
VARIATION: This sauce is a perfect way to explore the subtle differences in flavor among the various dried chiles. The particular combination of pasilla and New Mexico chiles is a personal favorite, but try it with whatever large dried chiles you can find.
Notes: The original Cafe Terra Cotta recipe has not been on the menu for years, but I would not hesitate to bring it back. With today's emphasis on "back to basics" this should be very popula |
