THE CUMIN-STUNG MEAT-BLOCK

(Our Play on Mexican Spiced Meatloaf / Albondigón)

THE CUMIN-STUNG MEAT-BLOCK

Ingredients: 600g Beef mince, 2 Eggs, 1 tbsp Chili powder, 1 tsp Cumin, 1 tsp Smoked paprika, 1 small onion (minced), 50g Breadcrumbs, 100g Tomato salsa (for glazing)...

Ingredients

  • 600g Beef mince
  • 2 Eggs
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 1 small onion (minced)
  • 50g Breadcrumbs
  • 100g Tomato salsa (for glazing)

Cooking Method

  1. The Bloom Whisk eggs and spices with a tiny 15ml splash of water; the liquid will swell the chili and cumin oils.
  2. The Build Knead the mince, onion, breadcrumbs, and spiced egg until a tacky block forms.
  3. The Bake Shape into a log; bake at 180°C for 35 minutes.
  4. The Marriage Paint the top heavily with the salsa; bake for another 10 minutes until the glaze is charred and sticky.
  5. The Final Flourish Rest for 10 minutes then slice; top with raw fresh coriander.

Cuisine: Mexican

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