2 chorizos skin removed, chopped
3 garlic cloves peeled
2 tsps smoked paprika
2 tsps ground cumin
½ cup fresh coriander leaves
500 g pork mince
½ cup fresh breadcrumbs about 2 slices of bread
1 egg lightly beaten
2 tblsps olive oil
½ cup aioli to serve
1 tblsp olive oil
1.5 cup long-grain rice (300 g)
400 g can chopped tomatoes
2 cups chicken stock (500 ml)
½ cup mild taco sauce (125 ml)
1 lime cut into wedges to serve
- To make meatballs, process chorizo, garlic, paprika, cumin and coriander in a food processor until combined. Transfer to a bowl. Add mince, breadcrumbs and egg. Season with salt and pepper. Mix well to combine. Roll 1 tblsp mixture into balls.
- Heat oil in a large frying pan over a medium heat. Add meatballs in two batches. Cook, turning occasionally, for about 5 minutes, or until cooked. Remove. Cover to keep warm.
- To make Mexican rice, heat oil in a medium saucepan over a medium heat. Add rice. Cook, stirring, for 1 minute. Add tomatoes, stock and sauce. Bring to boil, stirring occasionally. Simmer, covered, stirring occasionally, for about 12 minutes, or until tender. Remove from heat. Stir in meatballs. Cover and stand for 10 minutes.
- Serve with aioli and lime wedges.