Tag Archives: mexican

Chipotle Sauce Meatballs Recipe

Today I got a recipe for you and hope you like it. I got this one from one of my favorite sites. One of the best sites that is all mexican recipes and most of them my husband has liked that I had made. I can’t do the spice thing but I still love chipotle, love the flavor. There is a package I get from Walmart that I can put as little or as lot as I want. So for me I can make it not to spicy.

This one has real chipotles in the sauce. It smells amazing. Made it before and I know my husband loves it.

chipotle meatballs ingredients

Start with a piece of bread and two tablespoons of milk. Mash up the bread til it is mushy and no chunks. Don’t want chunks of bread in your meatballs. Add egg, garlic and salt. You can use pepper here if you like. I just use it at the end on top of everything in the pot.

making meatballs with raw ground beef

Then roll your meatballs in to palm size balls. They can be a little bigger or smaller if you like. Depending on how your family likes them. On the site I got this recipe from she says that some cooks add cheese or egg in the meatball.

picture from mexico in my kitchen

Add tomatoes and chipotles to your blender. Blend till smooth. In your pan cook your chopped onion in and cook until translucent. Add garlic and cook a few minutes more. Then add your tomato mixture. And add chicken broth if needed. Cook about 10 minutes and add your meatballs. Cover and cook 10 minutes more.

chipotle meatballs simmering in pot

Serve over rice. With tortillas and black beans on the side. Easy and delicious meal.

Ingredients:

  • 1 slice of bread
  • 2 tb of milk
  • 1 egg
  • 1 garlic clove chopped or 1/2 tsp garlic powder
  • salt and pepper
  • 1 pound of ground beef
  • hard boiled eggs or cubes of cheese to go in meatballs(optional)

Salsa

  • Choice of oil for frying onion and garlic
  • 1/2 cup white onion roughly chopped( the site this is different, this is how my husband likes it, he loves a lot of onion in all his food)
  • 2 large tomatoes or 3-4 roma tomatoes
  • 1/2-1 cup chicken broth or water, if sauce to thick
  • 1-3 canned chipotle peppers ( more you add the spicier it will be, add to your choice of hotness)
  • Salt and pepper
  • Chopped onion and cilantro for garnish

Instructions:

  1. In a large bowl put the milk on the bread and mash up like mentioned above. Then add egg, and salt. Mix with wet hands until everything is well combined.
  2. Form your meatballs, add the egg, or cheese even serrano pepper can be added in the center of the meatball if you like.
  3. Then place the meatballs aside and make your tomato, chipotle sauce. Put in the blender and blend until smooth. The site says they got 2 1/2 cups of sauce from this. I got about two cups with 3 roma tomatoes.
  4. Heat your oil and add the onion and cook until translucent then add your garlic and cook about 3 minutes. I usually cook my garlic until I start to smell it. That’s when it is done for me.
  5. Add you tomato mixture, and cook for about ten minutes. Add your meatballs. Cover and cook around ten minutes more. Stir to cook meatballs evenly. Check if they are done after ten minutes. Cook a few minutes more if needed. Simmer till the sauce is slightly thick and is to your desired thickness to add on top of rice.
  6. Add on top of red or white rice, with beans on the side and corn tortillas.

If you would like to check out where I got the recipe from here is a link to that site.

If you want a recipe for my mexican red rice or mexican white rice, click on the one you want or check out both. They are both delicious and go good with this recipe.

Hope that you enjoy. Been a little while since I posted a recipe so I thought I would post what I made for hubby today.

Just to let you know there is a donation spot on the side or below, if you can help with any amount will be greatly appreciated. It is just to help keep the blog going. Payment coming up soon just asking for help if you can afford it. I know christmas is coming up and things are tough for all of us, hence the reason I am asking for help and also understand it would be tough for some of you to help also. So please only if your able to.

Have a great day or night and please….. stay safe.

Huevos Rancheros(Eggs Rancho)

Eggs Ranchero(Huevos Rancheros)

Just a quick little recipe. Made this for breakfast today for hubby thought I would share.


INGREDIENTS: Serving: 1

  • 4 eggs
  • 2 Roma Tomatoes
  • 1/3 White Onion
  • 1 Jalapeño seeded and deveined
  • Little bit of Cilantro for topping
  • 4 Corn tortillas
  • Refried beans

1.First take and chop your tomato, onion and jalapeño and add it to your blender. Hopefully this step kind of basic I didn’t take pictures of that part.

Might need to add some water if it’s not blending well into a liquid. After it’s all blended add it to a pot to slowly cook it’s a deep red.

Tomato sauce for eggs ranchero

When it’s almost to this reddish color you can fry your eggs. You want to fry your tortillas a little bit so they are not soft, just slightly stiff. Brush with lard or put a little oil in the pan before you warm the tortillas.

After the tortillas are fried a bit. Add the beans,( warm them up) on top of the tortillas. Like on the picture.

Refried beans on tortillas

Then you add your eggs then sauce over the eggs. Put cilantro on top. You can add a little Mexican crumble cheese on top if you would like also.

Huevos Rancheros

I added two tortillas then two eggs on top of the refried beans. You do not need two tortillas, this is just how my husband likes it. He eats his tacos with double tortillas also.

Hope you enjoyed this short little recipe today. Have a great day or night and please..stay safe.

Red Rice

I figured since I had posted my version of white rice that I make I will show you how I make my red rice which is basically the same just one item more that is the only difference.

I make my white rice almost just the same as I make the red rice, just add chicken and tomato bouillon. I really don’t measure out my ingredients but for the post I will do my best guess and when you make it all you do is need to make it to your taste

Ingredients:

1 cup Long Grain Rice

1 1/2 tsp. each onion/garlic powders

1Tb chicken and tomato bouillon powder

2 1/2 cups water

salt to taste

Try to make sure your rice is a dry as you can get it draining it as well as possible, shaking out any excess water. I let mine sit for a little while even to make sure it is dry is as I can get it. I notice the more dry I have it the easier it is to fry the rice. It usually sticks to the pot if it is still pretty wet. Then with oil in the bottom of your pot as much as you typically need maybe a tablespoon or so. I notice with my new pot I do not need much oil but in one of my older pots I need a bit more oil to help avoid the stickiness of the rice even if it is dry still tends to stick a bit in my older pot.

while I’m frying my rice a bit just til you notice it changes color a bit, from a white to a almost greyish, I warm up my 2 1/2 cups of water.( you may only need 2 cups of water. My stove runs hot so it evaporates the water more then it normally should so with just 2 cups of water my rice is not cooked all the way) After my water is hot I add the bouillon, powders and the salt. (if it is your first time making it I would suggest maybe a half a teaspoon of salt and after it is cooked you can taste and add to desired amount). Make sure you mix the ingredients well before adding them into the rice.

Mix into your rice carefully so you don’t splash and burn yourself. Mix the rice well but then do not mix it anymore after that or your rice will get sticky. While it is cooking with cover on to keep moisture going back onto rice, you will only mix it occasionally and only the sides and in the center a very little bit to insure it is not sticking to your pot.

After about 15 to 20 minutes your liquid should be almost evaporated and just left with rice and little bit of water, here you want to taste your rice to check for doneness and also check if there is enough salt. If the rice is not finished then here is the time you should add a little more water before all of the water has evaporated so that it can continue cooking cause it will stop once all the water has evaporated.

After 20 minutes or a bit longer if you had to add more water to it your rice should hopefully be finished and cooked all the way til it is done and should be left with a nice looking and nice tasting rice. I know this is by no means authentic but I have made it with tomatoes and made it with tomato sauce even and this is the way my Mexican husband likes it so this is how I make it in my house. Hope you enjoy it. If you make it I would love to see some pictures. Have a wonderful day thanks for reading.

Spicy Green Salsa

  I filled up a old salsa jar with just all this in the pan. You can make it less spicy if you like. Usually I just use one or two jalapeños but this time I used one jalapeño and one Serrano. I don’t eat spicy so one taste to me and I could taste the spiciness woooeeee not for me but perfect for hubby and he probably could of handled a little more spiciness. But after 7 years I’m just learning to get it more spicy, I can cook good now took years of practice and now I cook almost anything pretty good 😊