| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Appetizers, Chili, Meats, Mexican | 8 | Servings |
INGREDIENTS
| 3 | Corn Tortillas, * | |
| 1/2 | c | Milk |
| 1/2 | lb | Ground Beef |
| 1/2 | lb | Ground Porked |
| 1/2 | lb | Ground Ham, Smoked Cooked |
| 1/4 | c | Onion, Chopped 1 Small |
| 1 | Clove Garlic, Finely Chopped | |
| 1 | t | Cumin, Ground |
| 1 | t | Oregano Leaves, Dried |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1 | c | Basic Red Sauce, ** |
| 1 | c | Beef Broth |
INSTRUCTIONS
Corn Tortillas should be 6 inches in diameter and should be cut into ** For Red Sauce Recipe see Sowest2.zip, or use your favorite mexican ~------------------------------------------------------ ~----------------- Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in remaining ingredients except basic red sauce and broth. Shape into 1-inch balls. Heat basic red sauce and broth to boiling in 10-inch skillet; reduce heat. Add meatballs. Cover and simmer until done, 15 to 20 minutes.
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