4 of May 2019
Santa Fe Meatloaf
2 large eggs
6 tablespoons chicken broth
3 finely chopped garlic cloves
1 tablespoon tomato paste
2 teaspoons of fresh oregano or 1/2 teaspoon dried
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 slices of wheat bread (cut into 1-inch pieces)
350 grams (canned) black beans (rinse well)
2 pounds of lean ground beef
4 finely chopped green onion
1 1/2 cups of frozen corn (defrost)
1 chopped red pepper
1 cup grated cheddar cheese
1/4 cup chopped cilantro
1/2 cup barbecue sauce
... aluminum foil for roasts ...
Preheat oven to 375 degrees F (190 degrees C); on a cooling grid prepare a foundation (10 x 6 inches) from aluminum foil (thick) and perforate with a fork (picture opposite).
Mix to combine ingredients in a large bowl: eggs, broth, garlic, tomato paste, oregano, chili, salt, pepper; add pieces of bread.
In a separate bowl, crush the beans or pass through a meat grinder (there can not be one whole bean, because the roast will split into pieces and it will not be uniform).
Add to bread mixture: ground beans, beef, chopped green onion, sweet corn, paprika, cheese and 2 teaspoons of chopped cilantro. Mix manually into a homogeneous mass.
Form a roast on the foil (the thickness of the roast about 2 inches), pour barbecue sauce (half of the amount), bake for 30 minutes.
Roast slightly out of the oven, coat with the remaining barbecue sauce (a silicone brush works well). Bake further, up to 25 minutes. If the temperature is too high - stoves heat differently - shorten the baking time to 15-20 minutes.
Total baking time: 45-55 minutes.
After removing from the oven, let stand 10 minutes; sprinkle the remaining cilantro before serving with green salad.
SANTA FE, NEW MEXICO:
If Nicole, an inhabitant and admirer of many states, did not keep a blog about her mama's and her kitchen, I would not have known this "strange" but very tasty roast from New Mexico. I love Santa Fe and its specific atmosphere. I love Native American marketplaces, colors, hand-made products (more and more often, imported from China), and their bread in the form of baked, or rather fried, yeast pancakes. Above all, I love the city's architecture, maintained in adobe style, in the color of sand. There are very few examples of the ideal combination of architecture and landscape, as is the case in Santa Fe. The city is like an extension of the landscape, it connects with it in such an interesting, thoughtful and characteristic way that it is the only such city in the USA.
It was the Pueblo Indians that initiated this style (XV century), building their houses made of bricks dried in the sun (adobe) and wooden columns supporting the ceilings. The Spanish colonists (XVI century) only added courtyard, porches, and portals.
In 1957, a law was passed requiring the design and construction of new properties in the city center to be made exclusively in the style of "Old Santa Fe", like the Pueblo style, the Spanish Pueblo and the Territorial style.
And so the architecture has become a cultural tribute, and the historical treasure continues its old life in a new version.
Old and new life styles ... Pueblo architectural style...
Native Americans from Navajo and Apache groups selling their wares (jewelry with turquoises) in the cloisters of the Palace of the Governor (1610), which is the oldest civil administration building in the United States.
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