Albóndigas (Meatballs) en Chipotle
Description
This albóndigas en chipotle features beef-pork meatballs simmered in a spicy tomato broth that's delicious served with tortillas and salad for a meal.
Ingredients
•
5 tomatoes, chopped
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1 small onion
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1 clove garlic
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1 tablespoon adobo sauce from chipotle peppers
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3 tablespoons vegetable oil
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3 cups chicken stock
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4 fresh tomatillos, husks removed
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2 eggs
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1 small onion
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2 chipotle peppers in adobo sauce
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2 cloves garlic
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1 tablespoon chicken bouillon granules
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5 sprigs fresh cilantro, chopped
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1 pound ground beef
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1 pound ground pork
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1 cup cooked rice
Directions
1
Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
2
Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
3
Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
4
Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).