Mexicana Meatloaf with Cilantro Pesto and Crispy Tortilla Strips

Ingredients

• 1/2 cup panko breadcrumbs
• 1/4 cup milk
• 8 ounces brisket, cut into 1-inch cubes
• 8 ounces sirloin, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/2 cup finely diced yellow onion
• 1/4 cup finely diced carrot
• 1/4 cup finely diced celery
• 1 poblano pepper, seeded and diced
• 1 tablespoon minced garlic
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1 teaspoon ancho chile powder
• 1 pound fresh chorizo, casing removed
• 1 egg, beaten
• One 16-ounce can black beans, drained
• One 15-ounce can sweet corn, drained
• Kosher salt and freshly ground black pepper
• 2 cups fresh cilantro leaves
• 1 cup fresh flat-leaf parsley leaves
• 1/4 cup pepitas (hulled pumpkin seeds), toasted
• 1/2 teaspoon ground cumin
• 2 cloves garlic
• Kosher salt and freshly ground black pepper
• 2/3 cup extra-virgin olive oil
• 1/2 cup crumbled cotija cheese
• 1/2 cup grated Parmesan
• Canola oil, for frying
• 6 corn tortillas, sliced into thin strips
• Kosher salt

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