MEXGROCER'S FEATURED RECIPES
Specially chosen recipes to make the best authentic Mexican food. You'll be a master of Mexican food in no time with these recipes!
Featured Recipes
Meatballs in Tomatillo & Serrano Salsa
From 'The Road to Mexico' by Rick Stein
Ingredients:
- 300g minced beef
- 300g minced pork
- 75g white long-grain rice, uncooked
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp cumin
- Pinch ground allspice
- 6 turns black peppermill
- 1 clove garlic, finely chopped
- ½ small onion, peeled and very finely chopped
- 1 egg, beaten
- 1 hard-boiled egg, diced
- 2 tbsp olive oil
- Small handful of chopped coriander, to garnish
For the Sauce:
- 1 large tin tomatillos, drained
- 1 green serrano or jalapeno chilli, stem removed and halved
- ½ onion, chopped
- 1 glove garlic, chopped
- 3 tbsp corn oil
- ½ tsp salt, to taste
- Begin by making the meatballs. Put all the ingredients, except the hard boiled egg, olive oil, and coriander in a bowl and mix well with your hands. Then mould the mixture into 20 golfball-sized balls.
- Make an indent in each one with your finger, press in a piece of hard-boiled egg, then mould the meat mixture around it.
- For the sauce; put the tomatillos, chilli, onion, and garlic in a blender or food processor. Add 100ml of water and blend until smooth.
- Heat the oil in a large pan over a medium to high heat, then pour in the blended tomatillo mixture. Add salt to taste and simmer for 10-15 minutes.
- Heat the olive oil in a frying pan and fry the meatballs, turning them gently until golden all over.
- Add them to the tomatillo sauce, cover with a lid and simmer for 25-30 minutes. Add water if the sauce starts to look too thick.
- Garnish with chopped coriander and serve with Mexican red rice or plain boiled white rice.
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