Tex Mex Meatball Tacos Food

TEX-MEX MEATBALL TACOS

Steps:

• Mix the mince with the egg, spice mix and some seasoning, then shape into 16 meatballs. Set aside in the fridge to firm up slightly while you make the sides.
• Mix the tomatoes, coriander, ½ the garlic and ½ the lime juice in a bowl with 1 tbsp oil, season and set aside. Stir the remaining garlic into the soured cream with a handful of the grated cheese and season. Slice the avocado and squeeze over the remaining lime juice. Bring these, the taco shells and lime wedges to the table.
• Heat the remaining oil in a large frying pan. Fry the meatballs over a medium heat for 8-10 mins until evenly browned and cooked through. Sprinkle over the remaining cheese, put a lid on the pan and cook for 1 min until melted, then let everyone help themselves.

TEX-MEX MEATBALLS

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and jalapeño. Sauté until softened, about 5 minutes. Add the garlic, cumin, smoked paprika, oregano, and salt. Cook for another 2-3 minutes or until fragrant. Transfer the mixture to a plate and place it in the fridge to cool.
• Once cooled, combine the sautéed vegetables with ground beef, crushed corn chips, and cilantro. Use your hands or a cookie scoop to roll the mixture into 3-4 tablespoon balls. You should get about 12 medium sized meatballs.
• Wipe out the skillet and return it to medium heat. Add another 1 tablespoon of olive oil and tilt the skillet to coat. Add the meatballs and cook until browned, about 2-3 minutes per side. Transfer to a plate and set aside.
• To the skillet, add the fire-roasted tomatoes, chipotle peppers in adobo, adobo sauce, sugar, and a generous pinch of salt. Bring to a boil and add the meatballs. Reduce the heat to low and simmer gently for 5-10 minutes, until the meatballs are cooked through, but still a little pink on the inside. Serve warm with a squeeze of lime juice and chopped cilantro.

TEX MEX MEATBALLS

Steps:

• Line 2 baking sheets with parchment paper. Combine the ground beef, bread crumbles, milk, cilantro, parsley, chili powder, cumin, salt, garlic powder, onion powder, pepper and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions, then place 1 piece of cubed pepper jack into each portion and roll them into balls with your hands. Place the meatballs on the lined baking sheets and freeze for the meatballs to firm up, 10 to 15 minutes.
• Heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 5 batches of 25, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Serve over rice, in tacos or as appetizers, recipes follow.
• To freeze: Put the cooked meatballs in a single layer on lined baking sheets and put in the freezer. Once frozen, divide them into freezer bags, about 25 per bag, and return them to the freezer.
• To reheat: Place the frozen meatballs on a baking sheet and bake in a preheated oven at 350 degrees F for 15 minutes.
• For meatballs over rice (8 servings): Divide 2 cups cooked rice among 8 serving plates. Top with 3 meatballs each, then spoon on 2 tablespoons salsa and 2 tablespoons sour cream on each. Sprinkle with chopped cilantro and add a wedge of lime to each plate.
• For meatball tacos (8 servings): Warm 8 large soft corn tortillas in a microwave, about 30 seconds. Put one on each serving plate, then top each with 2 tablespoons shredded iceberg lettuce, 3 meatballs, 2 tablespoons grated Cheddar and 2 tablespoons pico de gallo. Fold up and serve.
• For meatball appetizers (25 meatballs): Pour 1 1/2 cups guacamole into a bowl. Put the bowl on a platter and surround the bowl with 25 meatballs. Stick toothpicks into some of the meatballs. Put some spare toothpicks in a container and put on the platter. Garnish with cilantro leaves.

HARD-SHELL TEX-MEX TACO

Steps:

• In a large skillet, heat the canola oil over medium-high heat; add the onions and cook until translucent. Add the cayenne, chile powder, cumin and Mexican oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Stir in the tomato sauce and apple cider vinegar and cook until the sauce reduces slightly, 3 to 5 minutes.
• Build the tacos in this order: cheese on the bottom, followed by the beef, tomatoes, avocados, lettuce and jalapenos. Serve the sour cream on the taco or on the side for dipping.