Albondigas con Chipotle
(Meatballs in Chipotle Sauce)
- 6 fresh, ripe tomatoes, halved
- 1 pound ground beef
- 4 tablespoons bread
- 2 cloves garlic, chopped
- 2 whole cloves garlic
- 3 eggs
- 2 1/4 teaspoons
- Sea salt, to taste
- Freshly-ground black pepper, to taste
chipotle chiles in adobo
- 1 cup chicken stock
- 1 tablespoon dried Mexican oregano
- 2 tablespoons vegetable oil
- To roast tomatoes, grill or broil them as close to heat as possible, turning
as needed, until skin is blackened in spots, about 3 minutes on each side. Cool.
- When cool enough to handle, remove skins. Reserve.
- Combine beef, bread crumbs, chopped garlic, eggs, 2 teaspoons cumin, salt and
pepper. Cover mixture, and let chill in refrigerator.
- In a blender or food processor, blend reserved tomatoes with chipotles, stock,
whole garlic cloves, remaining cumin and oregano.
- Heat the oil in a heavy skillet. Add the tomato sauce, season to taste with additional
salt and pepper, and bring mixture to a boil.
- Meanwhile, make uniform medium-size meatballs from meat mixture. Add meatballs
to simmering sauce and cook about 25 minutes.
- Serve as an entree over rice, or alone as an hors d'oeuvre.
Other Southwestern beef and pork recipes you may like...
Slow Cooker Brisket Sofrito
Punkin Center Green Chile Chuck
Mexican Pot Roast Filling