Chipotle Beef Loaf
Tex-Mex Fusion | Cook 90 min + overnight rest | Medium
Smoky chipotle and earthy cumin on lean beef, the Tex-Mex flavors Americans crave, now in deli form.
Ingredients:
- 2 lbs lean beef round
- 1 chipotle pepper in adobo sauce (minced)
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions:
- Cut beef into chunks. Add to blender with chipotle pepper and all spices.
- Blend until smooth and uniform.
- Refrigerate the mixture for at least 1 hour.
- Slide a cooking bag into the press. Fill with the mixture, pack very firmly, seal.
- Cook in boiling water for at least 90 minutes to 160°F.
- Leave the sealed press in the fridge overnight. Remove from bag the next day and slice thin.
Note: Lightly pan-sear slices for 30 seconds per side. Serve in a flour tortilla with pico de gallo.
