MEATBALLS IN CHIPOTLE SAUCE
Albóndigas al chipotle
Serves 8 to 10
1 1/2 pounds ground beef
2 garlic cloves, minced
2 eggs, lightly beaten
1/4 cup unseasoned breadcrumbs
1 teaspoon kosher or sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 pounds ripe tomatoes
2 garlic cloves
3 tablespoons white onion, chopped
1 to 2 tablespoons chipotle chiles in adobo sauce, or to taste
1 chipotle chile in adobo sauce, optional
2 tablespoons vegetable oil
1 cup chicken broth
2 to 3 fresh cilantro sprigs, or to taste
In a large mixing bowl, combine the ground meat with the eggs, minced garlic, breadcrumbs, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix thoroughly with your hands or a spatula.
Place tomatoes in a saucepan and cover with water; simmer over medium-high heat for 8 to 10 minutes, until cooked through and mushy.
In a blender, add the cooked tomatoes along with 1/4 cup of their cooking liquid, 2 garlic cloves, white onion, the sauce from the chipotle chiles in adobo and, if desired, one whole seeded chipotle chile. Purée until smooth.
Pour the oil into a large soup pot and place over medium-high heat. Once hot, pour in the puréed tomato mix. It will sizzle and jump, that is ok! Let it simmer, with the lid ajar, anywhere from 6 to 8 minutes, or until it has changed its color to a deeper red, thickened in consistency and lost its raw flavor. Add the chicken broth and salt to taste and reduce heat to medium low.
Place a small mixing bowl with water to the side of the soup pot with the simmering tomato broth. Wet your hands and start to make the meatballs, one by one. They should be anywhere from 1 to 2″. Gently place the meatballs in the simmering tomato broth.
Once you have shaped all the meatballs, add the cilantro sprigs to the pot, then simmer over medium-low heat for 25 to 30 minutes.
Serve hot with a side of Mexican avocado slices, some warm corn tortillas and, if desired, frijoles de olla or white rice and plantains.
Jump into a Lucha Libre ring and experience the kind of fighting spirit that fuels a great love of Mexican food. These classic recipes provoke heated discussions in Mexico, but are perfectly tasty regardless of which twist on ingredients you prefer.
You know how some people become attached to a certain dish? They try it somewhere once and then want to go back to eat it again and again, or they make it at home repeatedly in an until-death-do-us-part kind of vow? Well, I am one of those people, and I have made that vow with quite a few dishes from the Mexican state of Michoacan.It surprises me how Michoacan’s cuisine has remained such a well-kept secret. It has a defined personality and a complex layering of delicious flavors like the more popular cuisines from Oaxaca and Puebla, but its dishes seem to be a bit more comforting and use fewer ingredients.
Continue reading Foods of Michoacan are Forever
During the years I’ve been teaching at the Mexican Cultural Institute I’ve been hesitant to demonstrate and serve Chiles en Nogada. There are many reasons…
First, one of my goals has been to open a window into the world of Mexican cooking in an accessible way. I’ve introduced basic ingredients and dishes along with bits of their history, fun facts, cooking methods and new spins, so people can become familiar with this cuisine and feel empowered to play with its basics in their own kitchens.
No sense in teaching how to make something incredibly complex with tons of new ingredients, which can be quite overwhelming, right?
Continue reading OK… Chiles in Nogada, at last!