El Torito Albondigas al Chipotle

No Photo

Ingredients

Albondigas

  • 8 ounces ground pork
  • 8 ounces ground beef
  • 2 ounces diced yellow onions
  • 1 ounce bread crumbs
  • 1 egg
  • 2 cloves fresh chopped garlic
  • 1 tablespoon fresh chopped mint
  • 1/2 teaspoon fresh chopped oregano
  • 1 pinch ground cumin
  • 1 teaspoon salt
  • 1 pinch black pepper
  • 1 tablespoon chopped capers
  • 1 teaspoon chopped Italian parsley
  • 2 teaspoons chicken base
  • 1/2 chipotle chile, chopped fine
  • 1/2 cup chipotle-tomato sauce

For serving

  • 24 ounces chipotle-tomato sauce
  • 3 teaspoons cotija cheese
  • Chopped parsley, for garnish

Instructions

  1. Place ingredients in suitable mixing bowl and mix well to ensure complete incorporation of products.
  2. Roll meat into 3-ounce balls.
  3. Cook meatballs in boiling water seasoned with salt and pepper for approximately 8 minutes.
  4. Remove from water, drain well and set aside.
  5. To serve, put desired amount of albondigas on a plate and top with sauce, grated cotija cheese and chopped parsley.

Source: El Torito Executive Chef Pepe Lopez