Meatballs Mexicana And Rice
Lo que los mariachis son a la música o los sombreros charros a la indumentaria, el mole mexicano va más allá de una simple salsa picante.
Recipe Summary Meatballs Mexicana And Rice
I got a basic recipe for this from a friend many years ago. Since then, I've tweaked it to fit my family's taste. It sounds like a lot of work, but it really isn't. We find that this is one of our favorite recipes.Ingredients | Mole Comida Mexicana1 pound ground beef1 ½ teaspoons dried oregano1 tablespoon dried parsleysalt, to taste1 cup rice2 cups water1 tablespoon cooking oil2 small onions, minced2 cloves garlic, minced1 (14.25 ounce) can tomato puree1 bay leaf2 tablespoons white vinegar1 teaspoon dried oregano1 tablespoon dried parsley½ teaspoon chili powder1 tablespoon brown sugar1 ½ teaspoons cuminsalt and ground black pepper to taste1 (11 ounce) can Mexican-style corn, drainedDirectionsMix together the ground beef, 1 1/2 teaspoon oregano, 1 tablespoon parsley, and salt in a bowl.Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.While the rice cooks, heat the oil in a skillet over medium heat. Cook 1 minced onion and 1 minced clove in the hot oil until the onion is soft; add to the beef mixture; form into 24 small meatballs.Cook the meatballs in the skillet until evenly browned on all sides; drain. Place the remaining minced onion and minced garlic clove in the skillet; cook and stir until the onion is soft. Stir in the tomato puree, bay leaf, vinegar, 1 teaspoon oregano, 1 tablespoon parsley, chili powder, brown sugar, cumin, salt, and pepper; cook until thick, about 20 minutes. Add the meatballs and cook until the meatballs are no longer pink in the middle, about 10 minutes.When the rice has finished cooking, stir in the corn. Serve the meatballs and sauce over the rice.Info | Mole Comida Mexicanaprep: 15 mins cook: 45 mins total: 1 hr Servings: 4 Yield: 4 servings
TAG : Meatballs Mexicana And RiceWorld Cuisine Recipes, Latin American, Mexican,
