Beef & Chorizo Meatballs w Sauce over Mexican Rice
By
barbara lentz
@blentz8
7
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.
Ingredients
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MEATBALLS
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2 lbground beef
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1/2 lbraw chorizo casing removed
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1 smallonion chopped
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1 tspeach fresh minced rosemary and basil
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1 largeegg
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1 tsptajin (mexican seasoning salt)
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SAUCE
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2roma tomatoes
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4 clovegarlic
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1/2 mediumred onion
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1 cherdez red guajillo chile cooking sauce
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3 ctomato puree
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1 tsptajin
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MEXICAN RICE
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2 bag(s)success boil in bag rice
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1/2 mediumred onion chopped
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1 ctomato puree
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1 tsptajin
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1/2 cherdez red guajillo chile cooking sauce
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GARNISH
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1/2 ccojita cheese
How to Make Beef & Chorizo Meatballs w Sauce over Mexican Rice
- For the Meatballs
Combine all ingredients together and roll into 2 inch balls. Set aside - 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. - 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.
- 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. - Serve the rice topped with the meatballs and sauce and sprinkled with Cojita cheese.
