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Ingredients
Tacos with Meatballs and Vegetables
- For the Salsa Picante
- 700 grams Beefsteak tomato
- 1 red chili pepper
- 1 small onion
- olive oil
- 1 garlic clove
- salt
- freshly ground peppers
- For the meatballs
- 1 White roll (day-old)
- 600 grams mixed Ground meat
- 1 green chili pepper
- 1 egg
- 2 Tbsps butter
- also
- 2 Bell pepper (red and yellow)
- 1 green chili pepper
- 1 onion
- 4 Taco shells (boxed)
For the Salsa Picante: Blanch, peel and chop tomatoes. Rinse and halve chile lengthwise, then remove seeds and ribs and finely chop. Peel and finely chop onion. In a saucepan, fry onion in 2 tablespoons oil until soft. Peel garlic and press through a garlic press into saucepan. Stir in tomatoes and chile. Cover and simmer over low heat about 5 minutes. Season salsa with salt and pepper. Let cool.
For the meatballs: Soak roll in lukewarm water. Rinse and halve chile lengthwise, then remove seeds and ribs and finely chop. Add chile to a bowl, along with ground meat, egg and roll (squeezed to remove water). Season with salt and pepper and mix well. Form mixture into small meatballs. Heat the butter and 2 tablespoons oil in a pan. Add meatballs and fry over medium heat, about 4 minutes per side.
Halve peppers lengthwise, then remove seeds and ribs. Cut peppers into thin strips. Peel and halve onion, then cut into thin strips. Rinse green chile pepper and cut into rings. In a hot pan, fry onion, peppers and chile in 2 tablespoons oil. Season with salt and pepper, remove from heat and let cool slightly. To serve, fill each taco shell with vegetables and three meatballs. Serve with Salsa Picante and tortilla chips.