Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 2 ounce who dried pasilla chiles

  3. 1 2 ounce who dried new mexico chiles -- (red)

  4. **MEAT LOAF**

  5. 2 pounds lean ground beef

  6. 3 eggs -- lightly beaten

  7. 1 cup onion -- finely chopped

  8. 2 tablespoons garlic -- minced

  9. 1 teaspoon ground new mexico chile

  10. 3 anaheim chili peppers -- roasted, peeled,,

  11. -- and finely chopped 1/2 cup salsa fresca --see note

  12. salt and pepper -- to taste

  13. 2 large clov garlic

  14. 2 tablespoons orange juice

  15. 2 tablespoons lemon juice

  16. 1/4 teaspoon ground cumin

  17. 1/4 teaspoon paprika

  18. 1/4 teaspoon oregano

  19. 2 tablespoons olive oil

  20. 1 tablespoon white wine

  21. 1 tablespoon butter

  22. 1/4 teaspoon lemon zest and also orange zest

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Slice the meat loaf and serve in a pool of the chile sauce.

  5. 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.

  6. 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


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