Ancho Chile Meatloaf With Rojo Mole Recipe By Tasty

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Toast the ancho, guajillo, cascabel, avocado leaves, bay leaf, canela, clove, oregano, cumin, coriander and peppercorns on a rimmed baking sheet until browned in spots (but not charred!) and very fragrant, nutty and spicy, 5 to 7 minutes. Transfer to a large heatproof bowl.
• Toast the raisins, prunes, almonds, peanuts, pecans, pumpkin seeds and sesame seeds on the same baking sheet until the nuts are lightly browned and the fruit are puffed and lightly toasted but not burnt, 10 to 12 minutes. Transfer to the bowl with the toasted chiles.
• Meanwhile, heat the schmaltz in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the plantains and cook until deep golden brown and caramelized on both sides, 5 to 7 minutes. Transfer to a small bowl. Add the garlic, onions and 4 teaspoons salt to the pot and cook, stirring occasionally, until the onions are tender and lightly browned, 6 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes. Add the reserved chile mixture, the plantains, and the stock and bring to a boil. Reduce the heat to low, cover and simmer until the chiles are very tender and fragrant, about 30 minutes. Discard the avocado leaves, bay leaf and canela (if you can find them). Remove the pot from the heat and let cool slightly.
• Working in batches, transfer the stewed chiles to a blender and puree until very smooth and thick. Transfer to a large bowl and repeat with the remaining stewed chiles.
• Wipe the pot clean, transfer the mole to the pot and bring to simmer over medium-high heat, stirring constantly to prevent from sticking to the bottom of the pot. Simmer until the mole is the consistency of a smooth, thick tomato sauce, 5 to 10 minutes, adding water or additional stock if the sauce is too thick. Add the chocolate and stir until melted. Season with salt. Remove from the heat. Serve over roasted turkey or roasted chicken. Top with toasted sesame seeds.

Steps:

• Place chiles in large bowl; pour 4 cups warm water over. Let stand until chiles are soft, about 2 hours, turning occasionally. Drain, reserving 1 cup soaking liquid. Coarsely chop chiles.
• Heat oil in heavy large skillet over medium-low heat. Add almonds, peanuts, raisins, and sesame seeds; sauté until toasted, about 12 minutes. Transfer mixture to processor; add chiles with 1 cup reserved chile soaking liquid and plum tomatoes. Puree until mixture is almost smooth. Return mixture to skillet; add 2 3/4 cups water and bring to boil, whisking to blend. Reduce heat to medium-low; add chocolate and whisk until melted. Simmer until sauce thickens and darkens, adding more water by 1/4 cupfuls if too thick, about 15 minutes. Season with pepper and generous amount of salt. (Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over low heat, whisking often.)

Steps:

• Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with foil.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Add the tomato paste and cook, stirring often, until the tomato paste turns deep red in color, about 2 minutes. Remove the pan from the heat and let the onion mixture cool to room temperature.
• In a large bowl, stir together the panko and milk. Add the ground beef, eggs, parsley, Worcestershire sauce, thyme, salt, pepper, and the onion mixture and use your hands to combine. Do not overmix!
• Shape the beef mixture into a 10 x 5-inch loaf on the prepared baking sheet. Brush the top and sides with ketchup.
• Bake the meatloaf until the top is browned and the internal temperature reaches 160°F (70°C), about 50 minutes.
• Slice and serve.
• Enjoy!

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with foil.
• In a large bowl, mix together the ground beef, seasoning mix, and egg until well combined. Let sit for 5 minutes.
• In a separate large bowl, mix together the sauce mix and water. Cover the bowl and place in the refrigerator until ready to use.
• Shape the ground beef mixture into 1-inch round meatballs and place on the prepared baking sheet. Bake the meatballs for 15 minutes.
• Remove the sauce from the refrigerator, uncover, and give it a quick stir. Remove the meatballs from the oven and, using tongs, transfer into the bowl with the sauce. Toss until the meatballs are coated, then return to the baking sheet.
• Return the meatballs to the oven for 5-8 minutes, or until the internal temperature reaches at least 165°F (75°C).
• Serve the meatballs with toothpicks and garnish with parsley.
• Enjoy!