Albondigas con Chipotle
(Meatballs in Chipotle Sauce)


  • 6 fresh, ripe tomatoes, halved
  • 1 pound ground beef
  • 4 tablespoons bread crumbs
  • 2 cloves garlic, chopped
  • 2 whole cloves garlic
  • 3 eggs
  • 2 1/4 teaspoons ground cumin
  • Sea salt, to taste
  • Freshly-ground black pepper, to taste
  • 4 chipotle chiles in adobo
  • 1 cup chicken stock
  • 1 tablespoon dried Mexican oregano
  • 2 tablespoons vegetable oil


  1. 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.
  2. When cool enough to handle, remove skins. Reserve.
  3. Combine beef, bread crumbs, chopped garlic, eggs, 2 teaspoons cumin, salt and pepper. Cover mixture, and let chill in refrigerator.
  4. In a blender or food processor, blend reserved tomatoes with chipotles, stock, whole garlic cloves, remaining cumin and oregano.
  5. 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.
  6. Meanwhile, make uniform medium-size meatballs from meat mixture. Add meatballs to simmering sauce and cook about 25 minutes.
  7. Serve as an entree over rice, or alone as an hors d'oeuvre.

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