| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Appetizers, Mexican, Meats, Chili |
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 |
ts |
Cumin; Ground |
| 1 |
ts |
Oregano Leaves; Dried |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
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.
A Message from our Provider:
“God promises a safe landing, not a calm passage.”