How To make Tex Mex Chili Meatballs with Zesty Tomato Salsa
3 tb Vegetable oil
1 sm Onion,diced,about 1/2 cup
1/2 ts Chili powder
1 lb Lean ground beef
1 lg Egg
1 cn (4 oz) mild green chilies,
Drained and chopped 1 3/4 c Fresh bread crumbs, about 4
Slices bread 1/3 c Shredded Monterey Jack
Cheese 1/3 c Shredded mild Cheddar
Cheese 3/4 ts Salt
6 Corn tortillas, half 10 oz.
Pkg., cut into wedges 1 Zesty Tomato Salsa
Lettuce leaves, optional Tomato wedges, optional
ZESTY TOMATO SALSA:
1 tb Vegetable oil
1 Red pepper, cored, seeded
And diced (about 2 cups) 1 Green bell pepper, cored,
Seeded and diced (about 2 Cups) 1 md Onion, diced (about 3/4 cup)
1 lg Clove garlic,crushed
2 lg Ripe tomatoes, diced (about
2 cups)
1/2 ts Hot red pepper sauce
Heat the oven to 400 degrees.In 12" skillet,over medium high heat, heat 1 tbsp. vegetable oil;add onion and chili powder;cook about 10 minutes,stirring frequently,until onion is tender and coated with chili powder.Remove onion to large bowl;wipe skillet clean.To bowl with onion,add beef,egg,chilies,bread crumbs,1 tbsp. of each of cheeses and salt;using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In skillet over medium-high heat,heat remaining 2 tbsp. oil;add meat mixture;cook 15 minutes,turning frequently,until well browned on all sides and cooked through.Meanwhile,place tortilla chips in single layer on jelly-roll pan;bake 10 minutes until crisp and golden.Prepare Zesty Tomato Salsa.To serve:Spoon meatballs into center of large serving platter;sprinkle with remaining Monterey Jack and Cheddar cheese.Arrange tomato wedges and lettuce around meatballs if desired.Serve with tortilla chips and salsa.Makes 4 servings. ZESTY TOMATO SALSA: In a 2 qt. saucepan over medium high heat,heat 1 tbsp.vegetable oil; add 1 each red and green bell pepper,cored,seeded and diced (about 2 cups),1 medium size onion,diced (about 3/4 cup) and 1 large clove garlic,crushed. Cook about 10 minutes,stirring frequently,until tender.Stir in 2 large fresh,ripe tomatoes,diced (about 2 cups) and 1/4 to 1/2 tsp. hot red pepper sauce;cook 1 minute longer until heated through. Makes about 1 1/2 cups.
How To make Tex Mex Chili Meatballs with Zesty Tomato Salsa's Videos
Tricia's Tex Mex Meatball Stew: Birria Style
Recipe:
Meatballs....
1 lb ground lean chuck (beef)
1 lb ground lean pork
2 tbs fine chopped mint leaves
1/8 cup cauliflower finely chopped2
2 tsp cumin
2 tsp paprika
1/2 tbs minced garlic
salt and pepper to taste
2 tbs avacado oil
Stew Sauce....
4 dried guajillo chiles
2 dried chile ancho
4 dried chile de arbol
2 chipotle peppers
1/4 cut onion
2 roma tomatoes
2 garlic cloves
1/2 bunch of cilantro
3/4 tbs dried mexican oregano
1 tsp margoram
1 tsp thyme
1 tsp cumin
1 tsp cinnamon
3 cloves
salt and pepper to taste
7 cups water divided 4 and 3
add on..
3 cubed mexican squash (tatuma)
2 cups strips (roasted and skinned) poblano peppers *optional
toppings...
1/2 chopped onion
1/2 bunch chopped cilantro
limes cut in half as needed
In a bowl mix meats, cauliflower, mint, and seasonings well. Form small meatballs about 1 1/2 inch diameters. makes about 36. Set aside
In a deep pan boil 4 cups water. Remove stems, seeds, and veins from the dried chiles. Add the chiles, onion, tomato, and garlic to water and boil on low heat for about 10 minutes. Remove from pan and set aside to cool.
In same deep pan add 2 tbs avacado oil. Saute the meatballs in batches till each is seared on the outside. About 2 or 3 minutes each side. Remove from pan and set aside.
Add the cooled chiles, tomato, onion, and garlic to blender. Add all the seasonings, cilantro, and chipotle peppers and blend well to liquify. Pour this into the deep pan with meat/oil droppings through a sifter. using spatula push the chile liquid and add 3 cups of water to blender canister to remove any remaining chile and then pour that over sifter to help push all the chile liquid through. Any remains in sifter should be discarded.
Add the meatballs and cauliflower to chile sauce in pan and cover. Simmer on low to med heat for 10 minutes. Add the cubed squash, cover, and continue the simmer for 5 minutes then add the poblano pepper slices. Cover well again and finish simmering for a total of 20 minutes or till the meatballs are fully cooked and vegetables are tender to your liking. Ready to serve and top with cilantro and onions. Squeeze 1/2 lime and enjoy!
Thank you for watching and as always ... Enjoy!
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Texas Sweet and Spicy Meatballs – Cooked To Max Tenderness
New: Texas Sweet and Spicy Meatballs – Cooked To Max Tenderness
Making meatballs is a culinary art. I personally like meatballs to be very tender, not tough and rubbery.
I method used here for Texas sweet and spicy meatballs delivers in the moist and tender category.
Takes no time to whip up this recipe. Then straight into the oven for a few hours, covered.
The sweet and spicy sauce is so good I suggest keeping an open mind on what other recipes you could use the sauce for.
Here are the Texas Sweet and Spicy Meatballs additional instructions and recipe card link
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As promised in the ???? Video:
Peak Of The Season ???? Tomato Sauce Technique
-Works all year long
- Perfect sauce
Learn how to control the spiciness of the peppers purchased at the grocery.
Before you buy them or touch them even, plus the technique to use once in your kitchen.
#meatballs #texasrecipe #sweetspicy
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Salsa Savvy Cooking - Mexican Meatballs with Spicy Chili Sauce
Using Mary's Downtown Salsa and Heidi's Pepper Jelly, this recipes offers a delicious variation to the traditional Italian style meatballs . For the complete recipe visit marysdowntownsalsa.com.
Mexican Chipotle Meatballs - The Romantic Language of Cooking
INGREDIENTS
3 lbs ground beef
1 onion medium, (1/2 finely chopped)
2 cloves of garlic, (1 whole, 1 minced)
3 eggs, (2 of them hard-boiled)
2 tbsp fresh cilantro chopped
3 large tomatoes
To taste chipotle peppers in adobo sauce
To taste salt and pepper
3 tbsp oil
Thank you for watching!
How To Make Tex Mex Meatballs Recipe | Tex Mex Recipes | Meatballs Recipe Easy
How to make Tex-Mex Meatballs Recipes. I'm a huge fan of Tex-Mex style food. Tex Mex foods are a combination of Mexican food and Texas style Cuisine. Tex-Mex dishes use mainly yellow cheese where Mexican dishes use white cheeses. This is a must try recipe for all you Tex Mex Lovers. Tasty and delicious! Enjoy!
#texmexmeatballsrecipe #texmexrecipes #meatballsrecipe
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Measurements Used:
1.5 to 2 pounds Ground Beef
2 cups Taco Cheese Shredded
1/2 cup Panko Bread Crumbs
1/2 teaspoon Kosher Salt
1/2 teaspoon Pepper
2 Chipotle Peppers in Adobo Sauce Chopped
1/2 teaspoon Chili Powder
2 to 4 Garlic Cloves
1 teaspoon Cumin
1 tablespoon Olive Oil
15 0z can Crushed Tomatoes
1 Jalapeno Pepper Chopped
1 Egg
1 Chopped Onion
1 tablespoon (garnish) + 2 tablespoon Chopped Parsley
Ingredients Used
Sheet Pan w/Rack
Kitchen Tongs
Basting Brush
Cooktop
Air Fryer
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Mexican RED CHILE SAUCE Recipe for Tamales, Enchiladas, Asado, Chili con Carne & More
This red chile sauce has been one of my most requested recipes and I'm sharing with you my version of our family recipe.
Getcha some APC BBQ Rubs Here:
This red chile sauce is so versatile, so delicious, and so easy to make. This sauce is awesome because at its base, it can be used on so many different dishes, from enchiladas to tamales to menudo and so much more. All you got to do is start with this base, and then you can tweak it in any direction, probably as many different sauces as there are chilies, and that's not even taking into account that every single house is going to do it a little bit different.
So whether you're in Texas, New Mexico, Mexico, or along the frontera or anywhere in the USA, remember my advice, what Arnie takes always says, ain't no right way, ain't no wrong way to make chili sauce, and don't let nobody tell you you can't do it the way you like it.
Maybe what your grandma taught your mom, what my grandma taught my mom and my mom taught me may not be exactly the same, even if they're similar, but of course, my grandma's is better than yours. Just kidding! Don't get mad!
Let me just cover real quickly the couple of the different chiles I have. Now, the package here says cascabel or guajillo. It doesn't mean they're the same thing because they're not, but it means you might get one or the other in this package or possibly both. We also have some ancho chile, and we also have some pasilla chile. And I also have some chile de arbol down here. We use that one in our red chili sauce just to give it a little hint of heat and a little more complex flavor.
All right, so in the recipe we're going to use 15 guajillo/cascabel chiles, a couple of ancho chiles, and probably about four or five of the chile de arbol, a whole onion, and six cloves of garlic. All right, friend, let's get started and make this amazing red chili sauce.