With veggies, black beans, beef meatballs, cumin, coriander, onion and tomatoes, this smoky Mexican meatball stew proves that easy dinners don’t have to be boring. The history of Mexican food is long and diverse one. It is believed that authentic Mexican food might have been derived from the Mayan Indians. They were traditionally nomadic hunters and gatherers. Corn tortillas with bean paste were a common food item; but they also ate wild game, tropic fruits and fish. We bring you a creative smoky Mexican meatball stew: enjoy this tasty dish with hot tortillas, with some yogurt dip and possibily with a nice, cold, Mexican beer! Or cerveza, I should say. With some variation, this recipe can turn into a smoky Mexican meatball soup, but we’ll have a look at it another day.
1½ tbsp olive oil
1 large onion, finely chopped
400g beef mince
50g fresh white breadcrumbs
1 tsp each ground cumin and coriander
1½ tbsp chipotle paste
200g basmati rice
400g can chopped tomatoes
400g can kidney beans, drained and rinsed
Small handful coriander, to serve
Heat 1 tbsp of the oil in a large frying pan. Cook the onion for 8-10 mins until soft, then remove from the pan. Meanwhile, place the mince, breadcrumbs, spices and chipotle paste in a bowl, season generously and mix thoroughly. Roll mixture into 20 walnut-sized meatballs. Add the remaining oil to the pan and fry the meatballs for about 8 mins until brown all over.
Meanwhile, cook the rice following pack instructions. Return the onion to the pan, adding the tomatoes, as well as a can full of water. Simmer for 5 mins, then add the kidney beans and cook for a further 10 mins, until the sauce has thickened and the meatballs are cooked through. Season the meatballs, scatter with coriander and serve smoky Mexican meatball stew with the rice.