Mexican Fire Balls Recipes

MEXICAN CHEESE BALL

Steps:

• In a food processor, add the cream cheese, shredded cheese, diced green chilies, taco seasoning, green onions, and lime juice. Pulse well until ingredients are completely combined.
• Line a bowl with plastic wrap. Spoon the mixture on top of the plastic wrap and wrap completely forming a ball.
• Chill in the fridge (or the freezer for faster chilling) for at least an hour until ball is firm.
• In a food processor, crush chips until fine.
• Unroll ball from plastic wrap and roll in the crushed chips. Cut slices with a knife and serve with chips and bell peppers.

MEXICAN MEATBALLS

Steps:

• In a large bowl, using your hands, mix together the ground beef and pork, eggs, bread crumbs, 1 t. salt, pepper, 2 cloves of minced garlic, and water. Form into 1 inch meatballs and set aside on a piece of waxed paper.
• Pour the diced tomatoes into the container of a blender along with the chipotle chilies. Blend until smooth, and set aside.
• Heat the oil in a large Dutch oven over medium high heat. Add the onion; cook and stir until tender. Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth. Season with the remaining teaspoon salt, and mix well. Bring to a boil, then simmer over low heat while you brown the meatballs.
• Heat a large skillet over medium-high heat. Spray with cooking spray. Add meatballs, but do not crowd them. Fry them in 2 batches if necessary. Cook, stirring occasionally until browned on the outside. Remove from the skillet, and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes. Longer will not hurt them.
• For special occasions, serve the meatballs and sauce in a chafing dish. Garnish with chopped cilantro.

FIRE BALLS

Steps:

• Pack 3 1/2 pounds of cherry tomatoes in each of the clean, hot jars.
• To each quart jar add a clove of garlic, a celery stalk, a hot red pepper, and a head of dill.
• Combine water, pickling salt and vinegar.
• Boil.
• Fill jars to 1/2 inch head space from top.
• Process 10 minutes in boiling water bath.
• Makes 4 quarts.

MEXICALI TAMALE BALLS (MEXICAN MEATBALLS IN SAUCE)

Steps:

• Combine all meatball ingredients.
• Shape into marble sized balls; set aside.
• In a blender, combine all sauce ingredients and blend for about 2 seconds; then heat the sauce in a heavy pot.
• Gently fold in the meatballs and bring to a boil.
• Reduce heat to low and simmer, uncovered, about 20 minutes or until meat is no longer pink and sauce thickens to desired consistency.
• Serve in a chafing dish with colorful picks.

MEXICAN RICE BALLS

Steps:

• In a pot, combine all of the ingredients except the cheese, and stir to combine. Bring to a boil, reduce heat to low, cover and cook for 45 minutes, or until the rice has absorbed the water and is cooked through. Leave pot covered and allow it to sit on the stove, off of the heat, for about 10 minutes.
• When rice is cool enough to handle, take about 2 tablespoons of it with moist hands (to avoid sticking), place a cheese cube in the center, and roll into a ball. Continue with remaining rice and cheese.
• Place rice balls in the microwave for 10-15 seconds to melt the cheese. Alternatively, place the rice balls in a steamer pot over boiling water for 1-2 minutes.