Tiajuana Meatballs In Sauce Over Chili Cheese Rice Recipes

TIJUANA KITCHEN RICE

Steps:

• In a medium sauce add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.
• Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.
• Season with salt, then top with green onions and queso fresco. Serve immediately.

TIJUANA MEATBALLS WITH RICE

Steps:

• 1. To make the meat balls:
• 2. Mix the meat with the salsa,1 cup Panko, egg, yolk, salt, jalapeno pepper & roasted garlic. Form into 1 inch balls and refrigerate.
• 3. Mix 1 cup Panko with ¾ cup fresh grated Parmesan cheese.
• 4. When you are ready to cook the meat balls, roll in the Panko & cheese mixture.
• 5. Fry till they are all nicely browned on all sides, but be careful not to overcook the balls as they could dry out.
• 6. To make the rice:
• 7. In a large skillet put the oil, get it hot and add the rice & carrots. Cook over a low/medium heat stirring constantly till the rice gets a sheen on it.
• 8. This should take about 5 minutes .
• 9. Add the Ro*tel and fire roasted tomatoes, salt, sugar and pepper, water and cook on low till the rice is done and almost all the liquid has been absorbed.
• 10. Check for seasonings: Kosher salt Fresh ground pepper

CHILI MEATBALLS IN BLACK BEAN AND TOMATO SAUCE

Steps:

• Preheat oven to 400°F. Place the ancho chiles and boiling water in a bowl and allow to stand for 10-15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside.
• Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef, egg, garlic, cilantro, coriander seeds, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls.
• Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5-7 minutes or until browned. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and extra garlic to the pan and cook for 5-7 minutes or until lightly golden. Add the tomato paste, sugar and vinegar and cook for 1 minute. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven. Bake for 15-20 minutes or until the sauce is reduced and the meatballs are cooked through.
• Place the chorizo in a food processor and process until finely chopped. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5-6 minutes or until golden and crispy. Serve the meatballs with steamed rice and top with the crispy chorizo and sour cream.