Albondigas Al Chipotle (Mexican Style Meatballs) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This dish is one of my family's favourites. Spicy and full of flavour. Ingredients:
1 lb lean ground beef |
1/2 cup of finely chopped onion |
1 egg |
1/4 cup breadcrumbs |
1/2 teaspoon dried herbs (marjoram, oregano, thyme) |
1/2 teaspoon fresh mint leaves, chopped |
salt and pepper |
1 tablespoon sunflower oil |
4 large tomatoes |
1/2 large onion |
2 garlic cloves |
2 cups water |
1 bay leaf |
3 chipotle chiles (from a can) |
salt and pepper |
Directions:
1. For the Albondigas:.
2. Combine all the ingredients in a bowl and mix well. Make balls the size of a golf ball with your hand and set aside.
3. For the sauce:.
4. Boil the tomatoes until the skin starts to peel off.
5. Blend the tomatoes with the rest of the ingredients, except the bayleaf, the water and the oil.
6. Heat the oil in a deep pot. When it's ready, pour the tomato mixture into the pan and cook for 1 minute.
7. Add the two cups of water, the meatballs, and the bayleaf and boil for 3 more minutes.
8. Lower the heat, and simmer until the meatballs are cooked.
9. **It's very important that the beef you use is extra lean, as this dish might turn out to be very greasy if you don't.
10. **Add an extra cup of water and adjust the salt and pepper if you like your Albodingas less thick.
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