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How To make Mariachi Beefballs and Rice
2 lb Ground Beef
1 c Crushed Corn Chips
1/2 c Milk
1 ea Large Egg, Slightly Beaten
2 t Salt
2 1/2 T Unbleached Flour
2 T Butter or Margarine
2 c Sliced Onion
1 ea Clove Garlic, Crushed
1 t Chili Powder
1/4 t Powdered Cumin
19 oz (1 cn) Tomatoes, Undrained
4 oz (1 cn) Green Chilies,Drained
1/2 c Sliced Ripe Olives
1 x Mexican Rice
MEXICAN RICE:
1 pt Dairy Sour Cream
4 oz Can Chopped Green Chilies
3 c Cooked Seasoned Rice
1/2 lb Monterey Jack Cheese,
-cut into stripes 1/4 c Grated Parmesan Cheese
In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2
Rounded Tablespoons meat mixture for each. Lightly roll meatballs in 2 T Flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned. Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining 1/2 T flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives. Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot Mexican Rice. MEXICAN RICE: Combine sour cream, chilies and salt. in 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top with remaining cup of rice.
Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with meatballs and sauce. Continue baking for 5 minutes or until cheese melts.
How To make Mariachi Beefballs and Rice's Videos
Cooking Carbonara with Carlo Mirarchi and Pairing It with a Funky Natural Wine
Chef Carlo Mirarchi of Blanca and Roberta’s in Brooklyn shows Rebelle restaurant’s wine director, Patrick Cappiello, how to cook amazing Carbonara. It begins with guanciale—pork jowl—and requires eggs, cheese, pasta and a shit ton of black pepper. For the wine, Cappiello has a really funky choice—a natural sparkling wine made from Chenin Blanc that’s produced by Jean-Pierre Robinot. The wine (its style is referred to as ‘Pét-Nat’) finishes its fermentation in the bottle, creating the bubbles. There’s almost a cidery character to the varietal, which pairs really well with the pork in the dish.
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Cooking Albondigas (Mexican Meatballs)
Today Albondigas For Lunch
Albondigas or Mexican style meatballs are perfect to enjoy during the fall and the winter. Albondigas are meatballs made with grounded sirloin beef or the beef of your choice, garlic, oregano and black pepper. The meatballs are first grilled and cooked in tomato sauce with added potatoes carrots, celery, onions and tomatoes. To add more spice and flavor; I added chipotle peppers to the meatballs.
This video will show you how to make albondigas.
Enjoy!
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Taco'ish flavoured meatballs in an enchilada sauce is absolutely delicious!
I absolutely love everything about Mexican food, especially quick and easy tacos, but some people in the house don't like the mess so this dish is, in my opinion, the perfect compromise!
It is really tasty and satisfying without feeling too heavy.
I made the rice by adding freshly grated lime zest, chopped fresh coriander and black beans to warm, cooked rice.
Although the enchilada sauce is home made, the taco seasoning for the meatballs are bought and I always use @Cape Herb & Spice taco spice.
Along with the rice I served guacamole, coleslaw and a little tomato and spring onion salad.
Here's the recipe for the meatballs and the enchilada sauce as I made it:
Taco spiced meatballs in an Enchilada sauce
Ingredients:
Meatballs;
500g Beef mince
60ml fresh Breadcrumbs
30ml Milk
2 tbsp chopped fresh Coriander
1 small (or ½ med) Onion, finely chopped
30ml Taco Seasoning (I use Cape Herb)
30ml Oil for frying
Enchilada sauce;
30ml Sunflower/canola oil
30ml Flour
30ml Chili powder (or 15ml Paprika & 15ml Chillipowder)
1 large clove Garlic, chopped (or 2.5ml garlic powder)
2.5ml cumin powder
2.5ml dried Oregano
500ml Chicken stock (made with 3 stock cubes)
2.5ml Salt, or to taste
Extra for sauce;
1 Onion, roughly chopped
(This isn't usually part of an Enchilada sauce but I'm adding it to make kind of an Enchilada gravy)
To serve;
Lime, Coriander & Black Bean Rice
Guacamole or Avocado slices
Sour cream
Tomato Salsa
Coleslaw
Fresh Coriander
Method:
Meatballs;
In a large bowl add beef mince, bread crumbs, milk, coriander, onion & taco seasoning.
Mix well to throughly combine the ingredients.
Divide the mixture equally into 8 equally portions.
Roll onto balls.
Heat a ±25cm pan and add the oil.
Heat the oil for a few seconds and add the meatballs.
Fry for about 2 - 3 minutes to a nice deep brown, flip the meatballs and fry on the other side to brown.
Remove from the pan and set aside. (The meatballs won't be cooked through)
Enchilada sauce;
Without washing it, use the same pan as the one you fried the meatballs in using the oil (if there is too much oil, remove some but leave about 30ml in the pan)
Add the chopped onion and fry until starting to soften.
Add the flour, garlic, spices and herbs and fry with the oil and onion for a minute.
Add the chicken stock while vigorously stirring (to avoid lumps) until the sauce is smooth.
Turn down the heat to low and gently simmer for 3 - 4 minutes stirring every now and then to cook the flour.
Serve as required.
Add the meatballs and any juices to the Enchilada in the pan and cook over low heat, while regularly turning, for a further 7 - 10 minutes to cook the meatballs through.
Serve over coriander, black bean and lime rice.
Serve with avocado, sour cream, salsa, coleslaw and more fresh coriander.
Ground Beef and Texas Bean Enchiladas Recipe
Ground Beef and Texas Bean Enchiladas Recipe