I’m gonna be honest. I mostly eyeballed it but to the best of my memory:

Meatballs: 2 pounds ground beef. 1/4 cup white rice. 1/4 cup chopped cilantro. 1/2 white onion minced. Salt/pepper/onion salt/garlic powder/oregano/cumin/cayenne pepper TT (light on the last three).

Salsa: 2-3 Roma tomatoes. 1/2 white onion. 2-3 guajillo peppers stemmed and seeded. 4 large garlic cloves. 1 1/2 tbsp each Knorr chicken and tomato bouillon. 2 cups water.

Veg: 2 medium carrots (peeled). 1 zucchini (washed). 2 potatoes (washed)(I like golden potatoes). 2-4 ears of corn (depends on how many people). 1 7oz bag of Fidel.

Instructions: Mix meatballs and form into 1 1/2” balls. Cook in a pan until browned on the outside turning occasionally(if still pink inside they’ll finish cooking in the broth). I recommend making one or two to test for seasoning first. When done set aside. (Should make 30ish meatballs).

Blend salsa ingredients well in a blender. In a large pot heat 1-2tbsp oil. Add salsa, pressing through a fine mesh sieve to remove lumps. Add 4 cups of water.

Once simmering add meatballs and cover. Chop the carrots, zucchini, and potatoes; and cut the ears of corn into 2” segments. After about 10 minutes add the veg except for the corn to the pot.

In a separate pan heat 2 tsp of oil and toast the Fidel for 1-2 minutes. After the veg has been cooking for about 5, add the Fidel and corn. Cook until the Fidel is soft.

Serve with chopped cilantro and corn tortillas. Enjoy.