Mexican Meat Balls

Let me tell you a secret of your favourite Mexican restaurant, one of the reasons you like it so much is because they use natural ingredients.

It's a tradition in Mexico to cook with natural ingredients. In a country with such a nice weather and produce, most food is made from scratch, from fresh ingredients.

When we Mexicans cook we don't use those Mexican seasonings that are so popular in the USA. I invite you to dare to cook with peppers and you'll notice the difference in flavour. You'll see it's not complicated and it's worth it.

This stuffed meatballs are an authentic Mexican comfort food, you'll love them.

600 gr ground beef

1 cup bread crumbs

3 eggs

1/4 onion

1 tomatoe

1 dried pasilla pepper (pasilla chilli pods)

2 dried guajillo peppers (guajillo

Chillinpods)

4 cups water

Salt

Pepper

Make TWO hard boiled eggs. They should boil for 10 minutes.

Let them cool and peel them.
Cut them into six parts each egg.

If you haven't had these hot peppers before, let me tell you that these are the best. They give a lot of flavour without being hot. These meat balls can be eaten by kids, but if your family likes spicy/hot food just add powdered cayenne pepper.

To make the salsa where the meatballs are going to cook, first cut the top of the peepers, open them and take out the seeds.

Boil 3 cups of water. Put them into the boiling water for 3 minutes. Discard the water where the peppers boiled.

Take them out of the water and put them in a blender. Blend them with a cup of fresh water.

Once the peppers are blended, add the tomato and onion and blend again.

To prepare the meat, in a bowl whisk the egg, add the bread crumbs, salt and pepper and mix well.
Add the ground beef and mix.

Take a ball of meat the size of a golf ball and press the centre.
Put a piece of egg inside and cover.

Do not press the meat or they won't be tender, gently form the ball.

Heat the sauce in a pan and season it with salt and pepper.
Put the meatballs in the pot and cover.

Let them cook for 15 min in medium heat and then flip them.

Let them cook another 15 minutes.

That's it check they're fully cooked, they'll get all the flavour of the sauce and will be soft.
As a side dish the traditional rice is perfect.

You can eat them by themselves or make a taco (with corn tortilla) with them.