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
- 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)
- 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
- 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
- 1/2 c
- cojita cheese
MEATBALLS
SAUCE
MEXICAN RICE
GARNISH
How to Make Beef & Chorizo Meatballs w Sauce over Mexican Rice
- 1For the Meatballs
Combine all ingredients together and roll into 2 inch balls. Set aside - 2For 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. - 3Meanwhile 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.
- 4For 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. - 5Serve the rice topped with the meatballs and sauce and sprinkled with Cojita cheese.
