Tag Archives: adobe sauce

Mexican Meatballs

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Now this might sound like a bit of an odd combination!

These came about from trying to make a popular sandwich shops version of a meatball sub but I wanted something with a little more zing that could be served in or on a corn tortilla for the gluten free option.

As usual, the boys use a variety of toppings with these and they have to be served in these lovely crusty long rolls from The Artisan Bakery in Mundaring.

With the tortilla version I like to have avocado, tomato, a little onion, lettuce, sour cream and lime juice.

Makes 24 meatballs.

Ingredients

700g beef, minced

1 tablespoon tomato ketchup

1 tablespoon gluten free Worcestershire sauce

2 chipotle chillies and 2 tablespoons of adobe sauce

1 garlic clove

1/2 lime, juiced

1 tablespoon dried oregano

10g parsley, finely chopped

salt and pepper

Method

Using a stick blender, whizz the ketchup, Worcestershire sauce, chillies, garlic and lime juice.

In a large bowl combine the sauce and beef.

Add the oregano, parsley, salt and pepper.

Mix really well, using your hands is best!

Set aside in the fridge for 1-4 hours.

Form into meatballs.

Heat a non stick frying pan over a medium to high heat.

Cook the meatballs in the pan, turning regularly until dark on the outside and cooked through.

Serve in long soft rolls with salad and sour cream or warmed corn tortillas.

Smokey Baked Beans with Bacon

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Not quite baked beans in the traditional sense but a quicker stove top version using chipotle chilli for a little heat and smokey ness and good old caramelised onions, check the recipe out on the blog, to save time and add some sweetness along with some maple syrup!

Served in a baked potato or on toast with a little grated Cheddar on top and some avocado on the side, a very filling meal.

For a vegetarian option,  omit the bacon and maybe use two kinds of bean and use a vegetable stock instead of water.

Leftovers are even better the next day, perfect with an egg for a gluten free breakfast.

Serves 6-8.

Ingredients

400g bacon rashers, cut into 1cm pieces

1 clove garlic, chopped roughly

120g caramelised onions

2 chipotle chillies with adobe sauce

1tablespoon smoked paprika

2 x 400g tins cherry tomatoes in tomato juice

2 x 400g tins borlotti beans, drained and rinsed

3 tablespoons tomato paste

500mls water

150mls maple syrup

salt and pepper to taste

Method

In a large pan, cook the chopped bacon, over a medium heat, until colouring and the fat is rendering.

Add the garlic and onions and cook for 1 minute.

Add the chilli and paprika followed but the tomatoes, beans, tomato paste and water.

Bring to the boil and simmer, uncovered, for 60. Stir occasionally to stop beans sticking to the base of the pan.

Add the maple syrup, stir well through.

Simmer for 15mins until thickened and deep red. Season with salt a pepper to taste.