Name: Isthmian-Style Meatloaf (Pastel de Carne Del Istmo)
Yield: Serves 10
Cuisine: Mexican
Ingredients: ½ cup blanched almonds; 4 ounces slab bacon, or 2 to 3 thick slices, cut into ⅓-inch cubes; 4 ounces boiled ham, cut into ½-inch cubes; 3 cloves garlic, minced; 4 ounces smoked Mexican chorizo, finely chopped; 1 large white onion, finely chopped; 2 cups Japanese (panko) breadcrumbs; 1 (5-ounce) can evaporated milk; 1 (3½-ounce) can deviled ham; 1 large egg, lightly beaten; 1 pound ground beef; 1 pound ground pork; ½ cup pimiento-stuffed green olives, finely chopped; 2 canned chipotles en adobo, minced; 2 red bell peppers, roasted, peeled and finely chopped; 2 tablespoons sliced pickled jalapeños, thinly sliced; 3 tablespoons minced flat-leaf parsley leaves; 3 tablespoons mayonnaise; 1 tablespoon Dijon mustard

Preparation info

Serves
10

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Throughout the Yucatán, this meatloaf is sold in stands or carts at markets and at velas, or fiestas. Often it’s served at room temperature, so it’s perfect as a sandwich or quick bite on the street. I discovered they do some pretty weird stuff there, like using animal crackers and deviled ham in their mole sauce. In other dishes, like Camarones Aguachile, they use vitamin C tablets to make it bright green.