Beef & Chorizo Meatballs w Sauce over Mexican Rice

barbara lentz

By
@blentz8

I came up with this recipe by grabbing some ingredients in my pantry and they were amazing. I actually used ground venison instead of beef. The Mexican products I found at our local supermarket. You could also use Chipotle in adobo sauce if you can't find the Red guajillo chile cooking sauce and regular seasoning salt. It was amazing and gone in no time.


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

MEATBALLS

2 lb
ground beef
1/2 lb
raw chorizo casing removed
1 small
onion chopped
1 tsp
each fresh minced rosemary and basil
1 large
egg
1 tsp
tajin (mexican seasoning salt)

SAUCE

2
roma tomatoes
4 clove
garlic
1/2 medium
red onion
1 c
herdez red guajillo chile cooking sauce
3 c
tomato puree
1 tsp
tajin

MEXICAN RICE

2 bag(s)
success boil in bag rice
1/2 medium
red onion chopped
1 c
tomato puree
1 tsp
tajin
1/2 c
herdez red guajillo chile cooking sauce

GARNISH

1/2 c
cojita cheese

Directions Step-By-Step

1
For the Meatballs
Combine all ingredients together and roll into 2 inch balls. Set aside
2
For the Sauce
Place the tomatoes , red onion, and garlic in food processor and process until finely minced. Place in a saucepan with the tomato puree and Red Guajillo Chile sauce. Season with tajin. Bring to a simmer.
3
Meanwhile add a little oil to a frying pan and brown the meatballs and then add them to the sauce. Reduce the heat to low and cook about 15 to 20 minutes.
4
For the Rice
Cook the bagged rice according to package directions. In a small saucepan place a little oil and cook the onions until soft. Add the tomato puree and Guajillo Chile sauce. Season with Tajin and simmer for 5 minutes. Stir in the rice.
5
Serve the rice topped with the meatballs and sauce and sprinkled with Cojita cheese.

About this Recipe

Course/Dish: Beef, Rice Sides, Pork
Main Ingredient: Beef
Regional Style: Mexican