Place onions, garlic into a large food processor and process until finely chopped but not liquefied.
Add meat and all the seasonings and grind for another 3-5 minutes. Do not skip this step. If you do, it will be like ground beef with some weird seasonings in it. Grind it until it's a big, huge, sticky mess that you wonder how you will ever clean up.
Since writing this recipe I've discovered a faster way to do this, which is to use your stand mixer with the paddle. Paddle the living daylights out of the meat with the spices until it's a sticky mess. This is a lot easier to clean up than a blender, and the end result is the same. So use whatever you have that works for you.
Put into a foil pan, and smooth out the top, and bake at 350 for 60 mins, or until it reaches an internal temperature of 175-180
Take it out of the oven and drain all the fat.
Cover it with foil and then place something heavy on it to compress it. I put a cast iron skillet on top and then carefully placed 3 cans of beans on top of the skillet to compress it.
Let it rest for 30 mins and then slice into thin slices.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (454g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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