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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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Intro Song: Eccentric Culinarian
Written By: Garrett Prado
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Artist:
Mariachi Snooze by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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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.
Find more videos with Patrick Cappiello here:
Check out Rebelle Restaurant in New York City:
For more recipes, videos and tips from experts visit Playboy's Nightlife site:
Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Patrick Cappiello
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