Albonbigas: Reception Meat Ball Stew (Aaron Sanchez) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
2 pounds lean ground beef |
1 egg |
1/2 cup masa harina mixed with 1/4 cup water |
1 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons red wine vinegar |
2 tablespoons lard |
2 tablespoon flour |
1 1/2 quarts chicken stock |
1 bunch scallions, finely chopped |
1 anahiem chile (roasted, peeled, seeded and chopped) |
1 cup chopped ripe tomatoes |
1/4 cup tomato sauce |
4 garlic cloves minced |
1/4 cup chopped mint |
1/4 cup chopped cilantro |
Directions:
1. Mix meat, egg, masa harina, salt, pepper, and vinegar in a bowl. Knead the ingredients and then make meatballs, about the size of a ping pong balls. Set aside.
2. In a large wide pot or Dutch oven, melt lard and add the flour and brown lightly to make a roux. Then add the chicken stock, green onions, chile, chopped tomatoes, tomato sauce, and garlic. Bring to a boil, then simmer for 15 minutes.
3. While the broth is simmering, drop each meatball into the broth and cook 30 minutes.
4. Serve with mint and cilantro.
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