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Albondigas Loco Moco

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Albondigas Loco Moco

With Green Chile Pan Gravy

Albondigas Soup was on our menu the day before we made our Loco Moco. So we opted to employ leftover meatballs for our unique version. Any meat will do, including hamburger patties, SPAM or ham.  Use what you have! Green chiles in the pan gravy are optional. Substitute mushrooms, onion or green peppers, if desired.

Albondigas Loco Moco with Green Chile Pan Gravy
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Yield Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Yield Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Albondigas Loco Moco with Green Chile Pan Gravy
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Yield Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Yield Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Ingredients
Albondigas Loco Moco
Green Chile Pan Gravy
Servings: servings
Units:
Instructions
  1. Prepare the rice and set aside.
  2. Cut albondigas or other meat into 1/4 inch slices. Heat a fry pan with vegetable oil and brown the meat. Once browned and warm, set aside.
  3. In the fry pan, add more oil if necessary. Sprinkle the flour over the oil and make a roux. Cook for 5 minutes. Add the broth, a little at a time to render desired thickness. Stir until a thick gravy. Add the green chiles and heat through. Taste and season, if necessary, with salt and black pepper.
  4. Fry the eggs.
  5. Plate with rice, pan gravy, meat and top with an egg.
Recipe Notes

For Albondigas (meatballs) from scratch, see our recipe.

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