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Mexicana Meatloaf with Cilantro Pesto and Crispy Tortilla Strips

3 hrs and 15 mins to make • Serves 6-8

Meat

8 oz Brisket
1 lb Chorizo, fresh
8 oz Sirloin

Produce

1 16-ounce can Black beans
1/4 cup Carrot
1/4 cup Celery
2 cups Cilantro, fresh leaves
1 cup Flat-leaf parsley, fresh leaves
1 tbsp Garlic
2 cloves Garlic
1 1/2 tsp Oregano, dried
1 Poblano pepper
1 15-ounce can Sweet corn
1/2 cup Yellow onion

Refrigerated

1 Egg

Baking & Spices

1 tsp Ancho chile powder
1 Kosher salt
2 Kosher salt and freshly ground black pepper

Oils & Vinegars

1 Canola oil
2 tbsp Olive oil
2/3 cup Olive oil, extra-virgin

Nuts & Seeds

2 tsp Cumin, ground
1/4 cup Pepitas

Bread & Baked Goods

6 Corn tortillas
1/2 cup Panko breadcrumbs

Dairy

1/2 cup Cotija cheese
1/4 cup Milk
1/2 cup Parmesan, grated
Food Network
Food Network • 12 weeks ago

Mexicana Meatloaf with Cilantro Pesto and Crispy Tortilla Strips from today's Guy's Big Bite

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