NIÑO ENVUELTO (MEXICAN MEATLOAF)
fresh ground meat (pork
beef, veal combination)
medium yellow onion
x16piece of cheesecloth
peeeled and cut into quarters
large carrot peeled
cut into quarters and cooked
haricot verts cleaned and blanched
plum tomatoes roasted
serrano chiles roasted
Salt to taste
Blend the tomatillos, onion and garlic using just a little bit of water.
Incorporate the salsa with the meat, mix and add salt.
On a wet 12 by 16 inch cheesecloth (or white napkin) spread the meat in one layer, distribuite the egg, carrot, peas and haricot verts.
Carefully roll up the meat using the cheesecloth, tying it with kitchen string every 4 inches.
In a large stockpot bring water to a boil add salt, bouquet garni, the rolled up meat and boil for about 30 minutes.
Take it out of the water, unwrap it and slice into 1 inch pieces.
In a blender purée the chiles, with a little bit of water, add the tomatoes and blend a little until you get a coarse sauce.
Add salt to taste.
Top sliced meat with salsa
Meat can be served hot or at room temperature.