436449 Wed Aug 29 22:45:21 -0700 2007 1 31 Home Cooking 0 2895424 3 lbs. of ground beef (not lean) or mixed ground beef and ground pork 2 eggs, lightly beaten 12 Chiles Pasilla (dried Chilacas), approximately 4 oz. (Note, Chiles Pasilla are not very hot, they contribute a mellow, spicy flavor, with smoky undertones.) 1 whole clove of garlic ¼ teaspoon good quality curry powder (cumin 1st ingredient) ½ teaspoon Mexican Oregano !/2 teaspoon salt ¼ teaspoon freshly ground pepper 1 ½ cups of roughly-cubed, day-old coarse, hearty white bread (the Mexican bakery version of croissants are good) 8 oz. of Crema (Mexican crème fraiche), thinned with water to a milk-like consistency 1 medium onion, roughly chopped 2 tablespoon of brown sugar Optional: I like to add veggies to the loaf, i.e., grated carrots and finely chopped celery, spinach or, especially, Mexican greens like acelga or verdolagas.. The chile puree: Open up the chiles and remove the stems, seeds and ribs. Heat a non-greased (preferably iron) skillet to medium and toast the chiles briefly on both sides in small batches – do not overcook, it will make them bitter. The skin side should change color a little, with some medium brown spots, the inside will not change. Use your nose as a guide. Then put the toasted chiles into a bowl of warm water with another bowl on top to submerge them so they can rehydrate for at least thirty minutes. Put the garlic cloves (with paper skin still on) in the skillet and toast until soft. Rotate and keep a close eye, you will see some blackened spots. Remove, let cool and remove the skin Pour off the chile liquid, reserving about one cup. Place the drained chiles and garlic and (ground) spices in a food processor and add a little of the reserved soaking liquid. Pulse and scrape down the sides of the processor. Add more liquid as needed; what you want is a thick paste, similar to tomato paste. This paste will last a week in refrigeration and can be frozen, too. Putting it all together: Put the bread crumbs in a large mixing bowl and pour in the crema, toss and let soak for a short time. Add the chopped vegetables and mix thoroughly. Add the chile paste, reserving ¼ cup for a glaze, and mix. Add the ground meat, the eggs, the soaked bread crumbs and combine gently. Place in baking pan –press to the edges or form a free-standing loaf for crispy edges. Put in a preheated 350 degree oven, cook for 50 minutes (rotating at 25 minutes). Combine the reserved chile sauce with ¼ cup brown sugar and, after the fifty minutes, brush the glaze on the top of the loaf, return to oven and cook until a thermometer registers 160 degrees. Remove and let cool for ten to fifteen minutes and serve. Enjoy! Wed Aug 29 22:45:21 -0700 2007 13369 Gypsy Jan 1 2895632 That sounds delicious - I just bought a bunch of different dried chiles over the weekend, just because they were cheap and interesting - I'll give this a try. Thu Aug 30 05:16:15 -0700 2007 2895424 10985 MMRuth