MEXICAN BOTANA PLATTER
Growing up at the very tip of Texas, this beef and chicken fajita, bean, cheese, guacamole, and sour cream recipe has always been an all-in-one hit at restaurants or any get together! Serve with Spanish rice and fresh warm flour tortillas! You can also use grilled shrimp or sausage as your meat and save time by using tortilla chips in the bag, but the taste won't be authentic.
Provided by RHONDA35
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside.
- In a saucepan, warm refried beans over medium-low heat.
- Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside.
- Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried. Remove crisp tortillas to paper towels. Discard oil, and wipe out skillet.
- Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro.
- Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Sprinkle cheese over beans, then spread meat mixture evenly on top.
- Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapenos on top.
Nutrition Facts : Calories 670.6 calories, Carbohydrate 41.5 g, Cholesterol 119.5 mg, Fat 39.8 g, Fiber 11 g, Protein 39.8 g, SaturatedFat 15.9 g, Sodium 958.4 mg, Sugar 3 g
ALBONDIGAS (MEATBALLS) EN CHIPOTLE
Tiny flavorful meatballs that your friends and family will rave about. Authentic Mexican recipe. Serve with warm tortillas and a salad.
Provided by MexicoKaren
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
- Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
- Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
- Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 12.6 g, Cholesterol 119.1 mg, Fat 22.1 g, Fiber 1.9 g, Protein 23.2 g, SaturatedFat 7.1 g, Sodium 506.8 mg, Sugar 3.9 g
BOTANA DE ALBONDIGAS (APPETIZER MEATBALLS)
Make and share this Botana De Albondigas (Appetizer Meatballs) recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 55m
Yield 24 meatballs
Number Of Ingredients 11
Steps:
- In a large bowl, mix all of the ingredients together except the tomato sauce, salsa, and broth.
- With clean hands work mixture together.
- Add just enough tomato sauce to hold mixture together, making it moist but firm.
- Form into small meatballs, 1 1/2 inch in diameter.
- In a saucepan, bring the broth to a boil.
- Decrease heat to med-low and add the meatballs.
- Simmer about 25 minutes to completely cook the meatballs.
- Remove the meatballs to a serving dish.
- Place a bowl of fresh salsa on the side; serve with toothpicks.
Nutrition Facts : Calories 72.7, Fat 4.6, SaturatedFat 1.8, Cholesterol 27, Sodium 240.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 6.2
ALBONDIGAS (MEATBALLS)
There are many versions of meatballs in Mexico. None of them are browned, but are poached in the sauce. Some are stuffed with hard-boiled eggs while others use chilies as part of the sauce. Some might roll the meatballs in sauted rice before cooking. This is a mild version. Spice it up as you like using chilies in the sauce.
Provided by Karen From Colorado
Categories Pork
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Combine the 3 cloves garlic, 1 tbl onion, cumin, cloves, salt and pepper in a food processor; process until well ground.
- Transfer spices to a bowl and add the beef, pork, raw egg, breadcrumbs and mint; mix together thoroughly with your hands.
- Cut the hard-boiled eggs in half and each half into 9 pieces.
- Form meatballs around each egg piece; set aside.
- To make the sauce, puree the tomatoes, garlic and onion in a blender or food processor; strain.
- Heat oil in a large skillet and add pureed tomatoe mixture; bring to a boil.
- add water and salt and simmer for 6 minutes.
- Uncover and add meatballs to the sauce.
- Cook, covered, over low heat for 30 minutes; correct seasonings if desired.
Nutrition Facts : Calories 440.7, Fat 30.2, SaturatedFat 10.8, Cholesterol 197.4, Sodium 830.3, Carbohydrate 8.8, Fiber 2.2, Sugar 4.5, Protein 32.5
ALBONDIGAS (SPANISH MEATBALLS)
A very popular Spanish tapas dish - I can't vouch for the authenticity, but it tastes great. Lamb can be used as a substitute for beef if desired. Taken from my blog at http://onceuponathyme.wordpress.com/2008/11/30/albondigas-spanish-meatballs/
Provided by Andrew Schofield
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the mince with the egg and half the onion. Season with 1 stock cube and black pepper.
- Roll the mixture with your hands into ping pong sized balls and fry in oil until almost cooked (the meatballs can still be slightly pink in middle as they are going to simmer in the sauce). Drain all but 1tbsp oil in the pan, retaining the bit's of meat that are left in the bottom of the pan. Add the rest of the onions and some garlic and fry for a further 2 minutes - they should turn a beatiful meaty colour.
- Add the 2 tins of chopped tomatoes and a good sprinkling of mixed herbs (I used Herbs de Provence). Add in the red wine and crumble in the final stock cube, then season again if required.
- Simmer for 20 minutes so that the sauce thickens - longer if it requires it.
- Serving Suggestion - This can be served on it's own as part of a tapas meal, or you could serve these with spaghetti or some Spanish rice.
Nutrition Facts : Calories 267, Fat 9.5, SaturatedFat 3.5, Cholesterol 126.8, Sodium 413.6, Carbohydrate 11.9, Fiber 2.8, Sugar 7, Protein 29.9
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