On a bed of sautéed, chili spiced mushrooms, onions and yellow peppers. Garnished with fresh lettuce, BC tomatoes, lime, salsa and topped with homemade New Mexican red chile sauce.
Since red chile (or red chile sauce) isn’t typically available anywhere outside New Mexico, a sweet chipotle sauce would suffice as an alternative.
I almost didn’t put this recipe up, but it was really too good not to share. If you can’t find soyrizo I would suggest experimenting with pressed tofu and chipotle, cayenne, taco seasoning, chili powder… That sort of thing. Everyone loves my meatballs.
(Click through for the recipe.)
New Mexican Meatballs:
1/2 package Soyrizo or Soy Chorizo
1/2 cup (when cooked) white or brown rice
1 medium onion
3 cloves or garlic
salt & pepper
nutritional yeast (optional)
Earth Balance (for pan frying)
Before cooking the rice, sauté 1/2 onion and 2 cloves garlic in olive oil. Add rice to the cooked onion and garlic. Stir in cumin, s&p and chipotle powder.
Add a little of all the spices and then add water to cook rice. When rice is cooked mix in soyrizo, onion and some fresh garlic with more spices (remember the nutritional yeast). Roll into balls, pan fry with Earth Balance and then bake at 350 degrees for about 7-10 minutes for a crispy, brown exterior.
If the balls aren’t completely sticking together try adding some psyllium husks or some kind of thickener. Just don’t add flour… That’s gross.
I consider spices to be used at your own discretion. Use wisely and remember to go easy on the cumin.