Mexican cuisine is famous for its sharpness, spice and richness of taste. I suggest cooking such spicy stewed meatballs with vegetables. I use potatoes, tomatoes, carrots and zucchini, but you can take anything.
Ingredients
- Minced meat - 500 g
- Fig (boiled) – 150 g
- Onion - 1 piece
- Chicken eggs - 1 piece
- Spices and seasonings (for minced meat) – 1 tsp.
- Flour - 1 art.l.
- Potatoes - 3 pieces
- Zucchini - 1 piece
- Carrots - 2 pieces
- Tomatoes - 3 pieces
- Chili pepper - 1 pod
- Leek - 1 piece
- Salt - 1 tsp.
- Sugar - 1 tsp.
- Hot red pepper (ground) – 1 pinch
- Ground coriander - 0,5 tsp.
- Ground fennel - 0,5 tsp.
- Turmeric - 1 tsp.
Step-by-step cooking recipe
Chop the onion and add it to the minced meat with boiled rice, spices and egg. Mix it thoroughly, beat it off and form meatballs.
Pan the meatballs in a small amount of flour, lightly fry on all sides and set aside.
Cut potatoes, zucchini and carrots into medium-sized pieces. Peel the tomatoes and grate them.
Chop the leeks and fry until soft. Send the rest of the vegetables to him and fry for another 3-5 minutes.
Pour all the tomato mass and simmer for 6-7 minutes under the lid.
Add the chopped chili and all the spices, mix the vegetables with the sauce, put the meatballs there and continue to simmer until tender, about 15-20 minutes more.
