Tortillas with Meatballs

Ingredients

• 1 pack tortilla chips
• 4 ready-made tortilla shells
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 Green Chili Pepper
• 1 onion
• 1 small can of corn
• 500 g mixed ground meat
• 1 Green Chili Pepper
• 1 egg
• 1 day-old bread roll
• salt (pepper)
• 2 tbsp butter
• 2 tbsp oil
• 600 g meat tomato
• 2 fresh hot chilies
• 1 small onion
• 2 tbsp oil
• 1 Garlic clove
• Salt
• ground pepper

Instructions

1. 1.

   For the salsa picante, blanch tomatoes, peel and finely chop. Wash chilies, halve, deseed and finely chop. Peel onion and finely chop. Heat oil in a pot and sauté onion until soft. Add crushed garlic. Mix in tomatoes and chili pieces, cover and simmer over low heat for about 15 minutes. Season sauce with salt and pepper. Serve cold.

2. 2.

   For meatballs, soak bread roll in lukewarm water. Wash chili, halve, remove seeds, finely chop, mix with meat, egg, squeezed bread, salt and pepper, and form small patties. Heat butter and oil and fry balls on each side for about 4 minutes over medium heat. Halve bell peppers, remove seeds, wash, cut into strips.

3. 3.

   For the vegetables, peel onion, halve, slice into rings. Wash chili, slice into rings. Drain corn.

4. 4.

   To serve, distribute vegetables onto tortilla shells, add three small meatballs each, and serve with salsa picante and tortilla chips.