Here are two **Must Try** Mexican recipes! They are HOT, tasty
and so easy! Chiles Rellenos Meatballs
- 12 small potatoes, or 2 large baking potatoes
- 2 tablespoons vegetable oil
- 1 pound ground
beef - 1/2 pound Anaheim chili peppers
- 1/2 cup
yellow onions — minced - 4 eggs
- 1/2 teaspoon
salt - black pepper — to taste
- garlic salt –
to taste
*Anaheim chilies, roasted, peeled and diced.
Peel and boil potatoes until just tender. Let potatoes cool. In
a large bowl break up potatoes to make a lumpy mixture, do not
mash. Saute ground beef in 2 tablespoons vegetable oil until
browned, drain well. Add beef to potatoes then add chiles,
chopped onion and egg yolks.
Add seasonings (salt, pepper, and garlic salt). Mix and form
into egg-shaped balls about 1-1/2 inches long. Dip each ball in
egg whites (beaten slightly) then roll in flour. At medium heat,
cook in vegetable oil about 1/4-inch deep. Brown well, then
drain on paper towels. Serve hot, at room temperature, or
refrigerate and reheat at serving time.
Note: Both Mexican Recipes yields between 4 to 6 servings.
**Our** Family Secret Salsa
(shhhttt… It’s one of my secret Mexican recipes)
- Tomatoes — quartered
- 2 cloves garlic
- 1/4 medium yellow onion — coarse chop
- 3
tablespoons lime juice - 1 teaspoon cumin
- salt
– to taste - 1 cup cilantro — chopped
- 6 whole
jalapeno peppers, fresh — to taste - 4 whole habaneros
peppers, fresh — optional
Fill blender with tomatoes, run at lowest setting until no large
chunks are left. Add remainder of ingredients and repeat running
blender until no large chunks are left. Sample and add items to
taste as necessary.
If you’re not sure how something will affect you in the quantity
given, use the smallest unit of it at first, then progressively
add more until you are satisfied. This is really important with
the habaneros. The salsa will be at its hottest right after you
make it, but will cool down the longer it sets.
**MUST TRY** Recipes: Easy Chicken Recipes and Easy Salad Recipes
Copyright 2005
