HATCH TACO LOAF W/TEQUILA SPIKED SALSA & SRIRACHA-AGAVE CREAM TOPPING
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This is my modern update for beef tacos served in a contemporary, compact and full flavor way. It makes a beautiful presentation for family and friends.
- Prep time
- 4 hrs 30 mins
- Cook time
- 55 mins
- Yield
- 6 servings
Ingredients
TEQUILA SPIKED SALSA:
- 10 ounce container grape tomatoes, rinsed and halved lengthwise
- 1 jalapeño, finely diced
- 1/3 cup gold Tequila
- 1/2 lime, juiced
- 1 teaspoon salt free fiesta-lime flavored seasoning
- 1/4 cup chopped cilantro
HATCH TACO LOAF
- 1 1/2 pound ground beef (85-15)
- 3 (6") fresh yellow corn tortillas, cut into thin strips and diced
- 15 ounce can black beans, rinsed & drained, mashed
- 14.5 ounce can fire roasted, adobo seasoned, petite diced tomatoes
- 1 hot New Mexico Hatch pepper, diced
- 1/2 cup diced sweet yellow onion
- 2 teaspoons extra tenderizing Worcestershire sauce
- 1 teaspoon ground roasted cumin
- 1 teaspoon ground hot Mexican chili powder
- 1 teaspoon ground chipotle pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
SRIRACHA-AGAVE CREAM TOPPING
- 2/3 cup sour cream
- 1 tablespoon Sriracha hot chili sauce
- 1 tablespoon agave nectar
MISC. INGREDIENTS
- 3/4 cup shredded sharp cheddar cheese
- 2 avocados, peeled, pitted and sliced crosswise
- 1/2 cup crumbled Cotija cheese
- 1/3 cup chopped cilantro
Instructions
- To make the Tequila Spiked Salsa, combine all ingredients in a resealable bag, close, forcing air out and chill for 3-4 hours.
- For the Hatch Taco Loaf, 2 hours after the salsa mix has chilled, drain off 1/4 cup of the salsa liquid and put in a medium bowl. Add the remaining loaf ingredients to the bowl and use your hands to mix well. Chill for 1 hour.
- Preheat oven to 350º F. Divide the meat mixture into 6 portions, about 3/4 cups each, and put into 6 food rings (3-1/2" diameter) placed onto a parchment paper lined rimmed baking sheet and bake for 45 minutes.
- Remove from oven and top each with 2 tablespoons shredded cheese. Divide equal amounts of salsa over the cheese and cover tops of rings with a sheet of foil. Place back into oven for 10 minutes.
- Remove and let rest for 5 minutes. Slide a metal spatula under each food ring and place onto a serving plate. Carefully remove the ring and top each with 3 avocado slices, sprinkled with freshly ground pepper. Top with a dollop of Sriracha-Agave Cream Topping on each and garnish with crumbled Cotija cheese and cilantro. Serve and enjoy!
