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Thursday, October 23, 2014

Albondigas en Chipotle (Meatballs in Chile Chipotle Sauce)


Albondigas en Chipotle (Meatballs in Chile Chipotle Sauce)
 
 
1 lb  ground beef 
1 lb  ground pork 
 salt & pepper to taste 
1 cup  cooked rice 
3  egg yolks 
1 slice  bread, soaked in milk 
3  fresh mint leaves, finely chopped 
2  hard boiled eggs, diced 
1/8 cup  oil 
1 med  onion, ground 
2 cloves  garlic, ground 
8  tomatoes, roasted and ground 
1 pinch  powdered cumin 
2  chiles chipotles adobados (canned), ground 
2 cups  beef stock 
 salt to taste 
3  fresh mint leaves, finely chopped 
 tortillas 
 
1Mix the beef and pork together. Season with salt and pepper. Add cooked rice, egg yolks, bread and mint, and mix well. Make 1 inch meatballs, each with a piece of hard boiled egg in the center. Let stand.
2Heat the oil in a deep frying pan. Fry onion and garlic lightly. Add the ground tomatoes, cumin and chilies, stirring constantly to form a paste. Add the stock, and stir constantly over a low heat until the sauce comes to a boil. Add the salt and the mint. Put the meatballs into the sauce one by one, taking care that they don't disintegrate. Simmer about 1 hour, until the meat is cooked.
3Serve with hot tortillas.
 
 Recipe Source


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