Tuesday, October 12, 2010

Tex-Mex Paella>Where's the Seafood?

Tex-Mex is a fusion of Mexican Cuisine meets Gringo ingredients, came into being in southern TX from San Antonio south to the Rio Grande. Though it has migrated north and can be found in most any city in  the U.S. it is truly as Texan as Long Horn Cattle of Shiner Bach Beer.
This recipe for Tex-Mex Paella has no seafood and from where it came I haven't a clue. I found it in a notebook that my mom kept with recipes that where her standbys. I ate this dish growing up and I enjoy it now as much as I ever did. 
Mild not spicy but full of flavor with many textures, it is like a Fiesta in your mouth. Enjoy!
Prep time: 30 min                                   Cook time: 45 min


1 lb round sirloin
1 egg
1cup bread crumbs
2 tbl chili powder
1 tsp Kosher salt
1/2 tsp black pepper
2 tsp cumin (divided)
1/4 cup cold water
1 cup long grain rice
1 chili poblano (roasted)
1 cup tomato large dice 
1 medium onion( sliced thin)
2 cups chicken stock
4 tosadas
2 cups re-fried beans
1 cup cheddar or Colby Jack cheese (grated)

Tools: mixing bowl,sheet pan, aluminum foil, heavy bottom skillet with lid.


Pre heat your oven to 350 deg F and prepare a sheet pan by lining it with aluminum foil.
In the mixing bowl combine the ground sirloin  and bread crumbs mix to combine, add the chili powder, salt, pepper 1/2 of the cumin and the egg and water and mix with your hands. 
Form meat balls about the size of a golf ball (an ice cream scooper work really well here) and place on a sheet pan. I normally get about 1 dz. Bake at 350 for 12 min.
While the meatballs are baking put the skillet on over med hi heat add the chicken stock, tomato, chili poblano and onion bring to a simmer cover and reduce heat to maintain a slow simmer 20 min until the vegetables are softened.
After the meat balls have baked 12 min. turn off the heat and leave them in the oven.
Once the vegetables have softened add the rice and the meatballs to the skillet cover and simmer about 20 min. until rice is cooked.
While the rice is cooking spread the tostadas with the re-fried beans and put on serving plate.
Once the rice is cooked remove from the heat spoon the rice onto the tostadas and then the meat balls. Top with the cheese and place under the broiler in your oven to melt the cheese. Remove from the broiler and garnish with crema and cilantro.

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