Easy Mexican Meatballs With Chipotle

Albondigas al Chipotle

Ingredients:

• 1/2 pound ground pork
• 1/2 pound ground beef
• 1/4 cup dry bread crumbs, plain
• 1 large egg
• 1 tablespoon fresh cilantro, finely chopped
• 1 clove garlic, finely chopped
• 1/2 cup onion, finely chopped
• 10 to 12 roma tomatoes
• 2 dried ancho chilies
• 2 to 3 chipotle peppers in adobo

Directions:
In a medium mixing bowl, mix together the ground pork, ground beef, bread crumbs, egg, garlic, onion and cilantro.  Season with salt and pepper.  Mix ingredients until well combined.

1 Shape meat mixture into 1-1/2 inch balls.  Place on a plate and refrigerate until ready to use.

2 Place the tomatoes and dried ancho chilies in a medium saucepan or pot.  Fill saucepan with enough water to cover the tomatoes.  Bring to boil, over high heat.  Remove from heat and let cool slightly.

5 Remove the stems and seeds from the chilies.  Place cooked chilies in a blender cup with the chipotles.  Using a slotted spoon, transfer the cooked tomatoes to the blender cup.  Puree the chilies and tomatoes until smooth.

FIND EASY MEXICAN RECIPES ON OUR WEBSITE

4 Pour puree mixture into a 2 quart saucepan.  Add 1-1/2 cups of the liquid in which the tomatoes were cooked.  Season with salt and mix well.

5 Brink sauce to a boil over medium heat.  Carefully add the meatballs to the sauce.  Cover and let simmer over medium-low heat for about 30 minutes.  Serve over cooked spaghetti or Sopa de Arroz Blanco (white rice). Enjoy!

For a Torta de Albondigas al Chipotle (Chipotle Meatball Sandwich) serve meatballs and sauce over a toasted bolillo roll.  Top with your favorite cheese (I like queso fresco and/or Oaxaca cheese.) and broil in the oven for a few minutes until the cheese melts.  Top with fresh chopped cilantro.  Enjoy! 
VISIT THE HFNTV YOUTUBE PAGE TO SEE THE VIDEO
FROM OUR AMIGA AT LESLIE’S KITCHEN

Favorite Hispanic Food Network Food Blogs

These are some of my favorite Hispanic food blogs. Through extensive research I’ve compiled the best blogs on the web. Here you’ll find everything from Cuban, Mexican, Puerto Rican and Spanish Recipes…to everything in between. If there’s a food blog that you like please let us know in the comment box. Click here to find you next favorite Hispanic blog.

Taco Del Mar Mondo Burrito

CHECK OUT THIS LINK ON THE HISPANIC FOOD NETWORK

The Mondo Burrito is one of my favorite. Taco Del Mar is a chain restaurant in Spokane, WA and the Pacific Northwest. It’s extremely popular because they don’t cheat you on size. It competes with the other big chains and most of the times kicks their but. If you’re in Spokane, Seattle or Washington state give them a try!5

Smothered Burrito

This is an excellent burrito recipe.

Ropa Vieja Recipe

Cuban Ropa Vieja recipe – How to Make Cuban Shredded Beef

Ropa vieja is Cuban national dish. Named “old clothes” from its look, the exact origin of this meal is a mystery. A few sites suggest it was brought to Cuba from the Canary Islands, although no historical references to that exists.

• Prep Time: 10 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hours 40 minutes

FROM OUR AMIGOS AT TASTE OF CUBA
Ingredients:

2 1/2 lbs flank steak, cut in strips
5 tablespoons oil
2 1/2 teaspoons minced garlic or 5 cloves garlic, minced
1 large onion, diced
1 green pepper, diced
1/4 teaspoon black pepper
1 (8 ounce) can tomato sauce
1 cup water
6 ounces sofrito sauce

Instructions:

Heat 3 tbsp. oil in skillet on medium, brown meat on all sides. Remove from skillet, add remaining oil to skillet, stir in garlic, onion and green pepper and cook until translucent. Stir in black pepper, browned meat, tomato sauce, water and sofrito. Simmer until meat is tender and shreds easily, about 1 hour. Serve on top of rice.

This recipe serves 6.

Habichules Guisadas Recipe

Habichuelas Guisadas –

Stewed Red BeansDelicious, Easy Caribbean Side DishHabichuelas Guisadas, or Stewed Red Beans, is a savory dish of seasoned beans, usually accompanied by rice. It’s a favorite meal or side dish in many Caribbean countries including Puerto Rico, the Dominican Republic and Cuba. Made with a handful of convenient signature GOYA® products, thisHabichuelas Guisadas recipe gets an extra boost of flavor from Goya® Recaito, a savory mixture of cilantro, garlic, and onion. A delicious, easy stewed beans recipe that tastes like it’s made in the islands!

Serves 8

Prep time: 10 min.

Total time: 30 min.

Ingredients
2 tbsp. GOYA® Olive Oil

1 small onion, finely chopped (about 1 cup)

1 jar (4 oz.) GOYA® Fancy Red Pimientos, drained and finely chopped

½ green bell pepper, finely chopped (about ½ cup)

1½ tsp. GOYA® Minced Garlic, or 3 cloves garlic, finely chopped

1/2 cup GOYA® Tomato Sauce

1 tbsp. GOYA® Recaíto

1 tsp. GOYA® Whole Oregano Leaf

1 packet Sazón GOYA® with Coriander and Annatto

1/4 tsp. GOYA® Cumin

2 cans (15.5 oz. each) GOYA® Small Red Beans, drained

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Cubed ham, squash or yautia (optional)

Directions
1.Heat oil in medium saucepan over medium-high heat. Add onions, pimiento, green bell pepper and garlic. Cook, stirring occasionally, until onions are soft and translucent, 5-7 minutes.2.Stir in tomato sauce, Recaito, oregano, Sazón and cumin. Cook, stirring occasionally, until tomato mixture begins to boil, about 2 minutes more.3.Stir in beans and 3 cups water; bring bean mixture to boil. Reduce heat to medium low. Simmer, stirring occasionally, until bean mixture thickens, about 10 minutes. Season with Adobo. Stir in cooked ham, squash or yautia, if desired. Serve warm.

Receta Salsa Roja

Ingredientes
Porciones: 12 

• 1 kilo de jitomate saladet, asado y pelado
• 1 cebolla chica, desflemada y picada
• 2 ramas de cilantro, picado grueso
• Chiles serranos, picados, al gusto
• Sal, al gusto
• 1 chorrito de vinagre
• 1 pizca de azúcar

Modo de preparación
Preparación: 5min  ›  Listo en:5min 

1. Machaca los jitomates en el molcajete o con un machucador de frijoles.
2. Cierne sobre una salsera y agrega la cebolla, cilantro picado grueso, chiles serranos, sal, vinagre y azúcar. Mezcla bien.
3. Esta salsa es la recomendada para el platillo Deliciosas costillas de cerdo,pero puede servirse con otros platillos.

Busca Mas Recetas En Nuestro Sitio Web

Colombian Pork Chop Recipe

FROM OUR AMIGA RICA DINHO  MYCOLOMBIANRECIPES.COM

This is an amazing Colombian Recipe we found on one of my favorite websites…enjoy!
We ate pork chops regularly at home when I was living in Colombia, but here in the United States, I don’t make them nearly enough, and that’s a shame! They’re not very expensive and yet when cooked properly, can be as succulent and satisfying as an expensive steak.

While a good pork chop doesn’t need much more than salt and pepper to be delicious, sometimes I like to play around adding different spices. This time I made a dry rub that makes for tender, spicy, deeply flavorful pork chops with just a hint of sweetness. I really love that the coffee doesn’t take over and goes wonderfully with the other spices and the pork. While I share this rub recipe using pork chops, know that the rub is also terrific with pork ribs, pork loin and steak. No matter how you use it, you will love the flavors.

It’s really useful to have a few recipes in your repertoire for those nights when you don’t feel like cooking an elaborate dinner, but you’re craving a good home-cooked meal. One of the easiest and quickest meats to cook are pork chops. Just sear for a few minutes on each side of the pork chop and then finish it off in the oven for 15 minutes. The gentle heat of the oven helps to control the rate of cooking a little better and also prevents the outside from getting burned and dry, before the middle has finished cooking. You can also make this whole process of cooking pork chops easier by using just one pan. The result is a perfectly cooked pork chop, that’s golden and crusted on the outside and perfectly tender and juicy in the middle.

You could also sear these an hour or two ahead of time if you have guests coming over, and then finish them off as soon as you are ready to serve.

Buen provecho!

Ingredients

• 4 bone-in, thick-cut pork chops (6 to 8 ounces each)
• kosher salt, to taste
• Fresh ground black pepper, to taste
• 4 tablespoons freshly ground coffee
• 1 teaspoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon chile powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

Print a Coupon for Fortify™ Probiotics

Directions

1. In a small bowl mix the coffee, brown sugar, paprika, chile powder, garlic powder and onion powder.
2. Season the pork chops with salt & pepper, then cover with ground coffee mixture.
3. Preheat oven to 450°. Heat oil over medium-high heat in a large oven-proof skillet. Cook pork chops until beginning to brown, 3-4 minutes. Turn and cook until second side is beginning to brown, about 2 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total.
4. Transfer skillet to oven and roast chops, about 15 minutes, turning every 2 minutes to prevent them from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°. The pork chop will continue to cook when it’s resting.

Puerto Rican Bistec Recipe by Hispanic Food Network

I love bistec, you can get more at http://www.hispanicfoodnetwork.com

hispanicfoodchannel

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 4 Hours 55 Minutes
Servings: 6
“Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.”
INGREDIENTS:
2 pounds beef sirloin steak, sliced thinly
across the grain
1/2 cup olive oil
2 tablespoons minced garlic
1 pinch dried oregano
1 (.18 ounce) packet sazon seasoning
2 large white onions, sliced into rings
1/4 cup distilled white vinegar
1 cup beef stock
1 teaspoon salt
DIRECTIONS:
1.In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.2.When you…

View original post 43 more words

Puerto Rican Bistec Recipe by Hispanic Food Network

This is a wonderful Puerto Rican Recipe we know you’ll love!

Prep Time: 15 Minutes

Cook Time: 40 Minutes
Ready In: 4 Hours 55 Minutes
Servings: 6
“Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.”
INGREDIENTS:
2 pounds beef sirloin steak, sliced thinly
across the grain
1/2 cup olive oil
2 tablespoons minced garlic
1 pinch dried oregano
1 (.18 ounce) packet sazon seasoning
2 large white onions, sliced into rings
1/4 cup distilled white vinegar
1 cup beef stock
1 teaspoon salt
DIRECTIONS:
1.In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.2.When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.

From Our Good Amigos At ALL Recipes