Category: MEXICAN

ENCHILADA MEATBALLS, RE-FRIED BEANS & TEX MEX RICE

ENCHILADA MEATBALLS
1 slice sourdough sandwich bread
2 pounds QUALITY ground beef
1 LARGE egg, lightly beaten
1-2 cloves garlic, smashed
FRESH ground sea salt and black pepper
2+ tablespoons avocado oil
2 cups enchilada sauce (see recipe below)
1 cup shredded cheddar cheese

• Pulse bread into fine crumbs.
• Combine bread crumbs, ground beef, egg, garlic, salt and pepper until well mixed.
• Shape into small balls.
• Heat oil in cast iron skillet over medium heat.
• Work in batches searing the meatballs quickly, but not cooking all the way through.
• After they are all seared add the enchilada sauce to the pan and nestle meatballs into the sauce.
• Simmer sauce and meatballs 10 minutes over low heat.
• Top with grated cheese and serve with re-fried beans and rice.

SAUCE
2 tablespoons avocado oil
1 LARGE yellow onion, sliced thin
6 dried Ancho chiles, stems and seeds removed
6 dried California chiles, stems and seeds removed
6 dried Guajillo chiles, stems and seeds removed
2-3 Arbol chiles, stems and seeds removed (optional – these chiles bring more heat)
3 cloves garlic, minced
FRESH ground sea salt and black pepper
5 cups homemade chicken bone broth
28 ounce can crushed tomatoes

• Heat oil in large sauce pan over medium heat.
• Add onion slices, sauteing until beginning to caramelize.
• Add chiles.
• Add garlic, sauteing 1 minute more until fragrant.
• Season with salt and pepper.
• Add chicken stock and tomatoes. Bring to a SLOW boil.
• Turn off heat, cover and let chiles steep 20-30 minutes.
• After steeping time, use an immersion blender to make smooth.
• Bring to a SLOW boil again.
• Adjust seasoning to taste.
• Add a bit more chicken stock if sauce is too thick.

RE-FRIED BEANS
2 1/2 cups pinto beans
1 small onion, FINELY chopped
4 tablespoons bacon grease
4 tablespoons butter
1 teaspoon each FRESH ground sea salt and black pepper
1/2 teaspoon red pepper flakes
1 cup sour cream
1 cup cheddar/ Monterey Jack grated cheese

• Preheat oven to 350°.
• Rinse beans and pick out any bad ones.
• In a small stock pot cover the beans with about 3 inches of water. If there are still any bad beans in there they will float to the top.
• Bring them to a boil, lower heat and simmer 2 hours or until skins break.
• Drain.
• In a heavy skillet (cast iron works best), melt the bacon grease and butter.
• Saute’ onion until translucent.
• Add beans and stir well.
• Smash beans continuously until desired texture is reached.
• Transfer beans into a large mixing bowl.
• Use hand mixer and beat smooth.
• Add sour cream, salt, pepper and red pepper.
• Beat smooth again.
• Transfer into a 9×9 casserole and top with cheese.
• Bake 20 minutes.

TEX MEX RICE
1 MEDIUM yellow onion, FINELY diced
1 tablespoon avocado oil
1 tablespoon QUALITY tomato paste
FRESH ground sea salt and black pepper
2 cups jasmine rice
2 garlic cloves, minced
1 small can chopped green chiles, drained
4 cups homemade bone broth
1 teaspoon Pampered Chef TexMex Chipotle South Western spice
1/2 cup FRESH chopped cilantro
1 LARGE bunch green onions, minced
Juice of 1 LARGE lime

• Heat the oil in a sauce pot over medium heat.
• Add diced yellow onion, sauteing 3-4 minutes, but not browning.
• Add tomato paste, salt, pepper and Tex Mex spice, cooking 2-3 minutes more.
• Add the rice and garlic, cooking 2-3 minutes more.
• Add the green chiles and chicken broth. Increase heat to high and bring to a SLOW boil.
• Reduce heat to low and cover, simmering 15-20 minutes until rice is tender and all the liquid is absorbed.
• Fold in the cilantro, lime juice and green onions.