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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
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Worlds Greatest Chicken Soup | Pollo Verde | Matty Matheson | Just A Dash | EP 6
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SOUP
1 onion, chopped
1 green pepper, chopped
1 poblano, chopped
1 jalapeno pepper, chopped
1 cubanelle pepper, chopped
3 celery stalks, chopped
4 garlic cloves
2-3 tbsp canola oil
1 whole chicken, divided into 8 parts
salt
6 -8 tomatillos, husked and cut in half
5 cups chicken stock
2 cups canned hominy, drained and rinsed
GARNISH
1/2 white onion, finely chopped
1 avocado, sliced
3-4 radishes, diced
1 cup cilantro, chopped
1 cup Mexican crema or sour cream
DIRECTIONS
Place onion, peppers, celery, and garlic in a blender and pulse until smooth. Set aside
Set oven to broil.
Heat oil over medium-high in a heavy bottom pot or dutch oven.
Season chicken with salt. Place chicken parts in pot and brown, about two minutes per side. Work in batches to avoid crowding the pan.
Meanwhile, place tomatillo halves cut side down in a cast-iron pan. Broil until skins are charred and tomatillos have released their juices, about 5 minutes.
Remove chicken from pot. Add in onion, pepper mixture to the pot. Reduce heat to medium and continue to cook until the mixture becomes golden, about 30 minutes stirring often.
Place the chicken pieces back in the pot along with the tomatillos and all the juices that were released in the pan.
Pour chicken stock into the pot and increase heat to high. Bring to an immediate boil then reduce heat to low and cover. Simmer until chicken is cooked through and tender, about 90 minutes.
Season with salt and pepper. Pour in hominy and stir to warm through.
Divide into bowls and garnish with onion, avocado, radish, cilantro, and sour cream.
The perfect HALAL MEXICAN inspired night in
Love halal Mexican food? Then try this three dish combination for a relaxed evening in or to impress dinner guests that are healthy, balanced and most importantly tasty!
We love Mexican cuisine, not the Tex Mex stuff you'll find everywhere, but genuine cuisine inspired by Baja, Poblano, and Jaliscence. Yes, we all love a great Taco, but finding halal Tostadas or Chilpachole is really difficult to find. High street brands like Tortilla, who serve halal chicken and a Vegan menu are great for a quick fix, but if you're looking to delve into the world of really great Mexican cuisine, you may need to do a trip to Mexico City. That said, when you get there, you'll have to stick to seafood and vegetarian options as there are almost no halal restaurants to be found.
For the full step by step recipe visit
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