Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2 ounce who dried pasilla chiles
1 2 ounce who dried new mexico chiles -- (red)
***MEAT LOAF***
2 pounds lean ground beef
3 eggs -- lightly beaten
1 cup onion -- finely chopped
2 tablespoons garlic -- minced
1 teaspoon ground new mexico chile
3 anaheim chili peppers -- roasted, peeled,,
-- and finely chopped
1/2 cup salsa fresca -- * see note
salt and pepper -- to taste
~~~~~~~~~~
2 large clov garlic
2 tablespoons orange juice
2 tablespoons lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon oregano
2 tablespoons olive oil
1 tablespoon white wine
1 tablespoon butter
1/4 teaspoon lemon zest and also orange zest |
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 |
