Go Back
–+ servings

Smoky Chipotle Meatloaf Tacos with Fresh Pico de Gallo

Print oppskrift Pin oppskrift
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb ground beef
  • 2 chipotle peppers in adobo sauce, minced
  • 1 small onion, finely diced (divided)
  • 2 cloves garlic, minced
  • 1/2 cup plain breadcrumbs
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 medium tomatoes, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 1 tbsp lime juice
  • 8 corn tortillas

fremgangsmåte
 

  • Preheat the oven to 375°F. In a large bowl, combine the ground beef, minced chipotle peppers, half the diced onion, garlic, breadcrumbs, milk, salt, and black pepper. Mix until evenly blended but do not overwork the meat.
  • Shape the mixture into a loaf and place it on a lined baking sheet. Bake for 45 minutes until the internal temperature reaches 160°F. Remove from the oven and let it rest for 5 minutes before slicing into thin strips.
  • While the meatloaf rests, make the pico de gallo. In a medium bowl, stir together the diced tomatoes, remaining diced onion, cilantro, jalapeño, and lime juice. Set aside.
  • Warm the corn tortillas in a dry skillet over medium heat for 20 to 30 seconds per side until soft and pliable.
  • Fill each tortilla with a few strips of the sliced chipotle meatloaf and a generous spoonful of fresh pico de gallo. Serve right away.

merknader

Slice the rested meatloaf against the grain for the most tender taco pieces. If you prefer less heat, use only one chipotle pepper and remove the seeds. Leftover meatloaf slices reheat well in a skillet over low heat so they stay moist for the next day’s tacos.