Meatballs in "Burnt" Chipotle Sauce
Kennedy, an expert on Mexican cuisine, says that every region of the country
has a meatball recipe. This one comes from Mexico City.
- 6 sprigs fresh thyme, or 1/4 teaspoon dried
- 6 sprigs fresh marjoram, or 1/4 teaspoon dried
- 1 bay leaf, preferably Mexican
- 1/2 teaspoon cumin seeds, crushed
- 8 peppercorns, crushed
- 2 teaspoons salt
- 1/3 cup whole milk
- 1 large egg
- 2 garlic cloves
- 1 slice stale bread
- 12 ounces ground beef
- 12 ounces ground pork, with some fat
- 1/3 cup long grain rice, partially cooked*
- 1 large egg, hard-cooked and finely chopped
- 1 1/2 pounds ripe tomatoes
- 6 chipotle chiles, dried (not canned)
- 2 tablespoons pork lard or vegetable oil
- 1/2 cup thinly sliced white onion
- 2 garlic cloves
- 1/4 teaspoon cumin seeds
- 1 teaspoon salt, or to taste
- About 2 1/2 cups beef broth or water
As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Recipe Goldmine.
- Heat the broiler.
- Meanwhile, make the Meatballs: put thyme, marjoram, bay leaf, cumin, peppercorns,
salt, milk , raw egg and garlic in a blender and blend until smooth.
- Pour mixture into a bowl and soak the bread in it until mushy, then add the ground
meats, rice and hard-cooked egg, work well with your hands. Form into 24 meatballs,
each about 1 1/4 inches in diameter; set aside.
- To make the Sauce, first place tomatoes on a rimmed baking sheet and broil about
3 inches from the heat, turning once, until charred and slightly mushy.
- Heat a griddle or comal (a Mexican griddle), or a nonstick skillet and add the
chiles. Cook, turning occasionally, until they become soft and flexible. Slit chiles
- Heat lard or oil in a heavy pan, and fry the chiles, flattening them with a spatula,
until very dark brown, almost black.
- Remove from the pan, leaving the fat. Place chiles and broiled tomatoes (skin
on) in a blender and blend until smooth.
- In same skillet, fry the onion gently, without browning, until soft.
- Crush the garlic, cumin and salt together in a mortar (or spice grinder). Add
two tablespoons water - to clean the mixture out - and pour the mixture into the
pan with the onion. Fry, stirring and scraping, over high heat until almost dry,
then add the blended tomato mixture and dry over medium-high to high heat, stirring
and scraping the bottom constantly, until the sauce has reduced and thickened.
- Add the broth and meatballs - the sauce should just cover them - cover the pan,
reduce heat to low, and cook gently, turning meatballs occasionally, until they
are cooked through and spongy, 30 to 45 minutes.
Yield: 6 servings
* To partially cook rice, follow package directions, but cut the cooking
time in half, turning off the heat after about 10 minutes instead of 20.
Source: Adapted from The Essential Cuisines of Mexico (2000, Clarkson
Potter) by Diana Kennedy.
Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
>> Mexican Recipes