Ingredients:
- 2
cup
Poblano Ranchera Sauce
- 11/2
lb
ground beef chuck
- 2/3
cup
cooked white rice
- 3/4
teaspoon
dried oregano
- 3/4
teaspoon
ground cumin
- 11/2
tablespoon
chopped fresh mint leaves
- 3/4
teaspoon
salt
- vegetable oil
18
none
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Directions:
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In a bowl mix together the beef, onion, rice, cumin oregano, mint and salt,. Roll Tablespoonful of the mixture between your hands to form meatballs, about the size of cherries. Coat the bottom of a frying pan with oil and set over medium-high heat until oil begins to smoke. Place as many meatballs as will fit in frying pan in on layer on the bottom. sauté, turning one or two times, until they are browned all the way around and cooked through (about 6 minutes). Drain on paper towels. Continue cooking all the meatballs the same way until all have been completely cooked. To assemble, put 6-8 meatballs in a tortilla, spoon some Poblano Ranchera Hot Sauce over them, fold and serve.
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