John Myers
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Tex-Mex Peppers Meatballs / Albondigas Mexican
The perfect tex-mex peppers meatballs / albondigas mexican recipe with a picture and simple step-by-step instructions.
- 500 g Ground beef
- 3 piece Bell peppers (red, yellow, green)
- 3 piece Jalapeño
- 3 piece Hot pepper
- 4 piece Onion
- 1 piece Onion red
- 4 piece Spring onions fresh
- 1 piece Bun old
- 2 piece Clove of garlic
- 0,5 liter Tomato juice
- 1 Can Chopped tomato
- 1 Can Black beans
- 1 teaspoon Chilli from the mill
- 2 teaspoon Tex-Mex Chipotle Seasoning from the mill
- 2 teaspoon Pepper from the grinder
- 3 teaspoon Salt
- 5 tablespoon Virgin olive oil
Meatballs:
- Beef – minced meat, can also be pork, poultry or lamb. Finely chop or chop an onion, a clove of garlic, a jalapeno, two spring onions and knead together with the soaked bread roll, salt, chilli and pepper from the mill. Then season to taste, it should have a little sharpness. Shape the mixture into balls about 30+ grams and fry in olive oil. Remove the balls from the pan and then deglaze the pan with the tomato juice.
Vegetables:
- Wash, clean and peel all the vegetables and cut into pieces 2 – 3 cm in size. Sweat on in the olive oil. Add the canned balls, tomatoes and beans with the liquid and simmer with the tomato juice in the oven for 30 minutes. Add spices and season to taste.
- You eat it authentically; Rice with Beans, Hush Puppies or Fried Corn Bread. Enjoy your meal; Disfrute de su comida; Good Appetite;
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