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albondigas con chipotle (meatballs in chipotle sauce) Recipe
Albondigas con Chipotle (Meatballs in Chipotle Sauce)
6 fresh, ripe tomatoes, halved
1 pound ground beef
4 tablespoons bread crumbs
2 cloves garlic, chopped
2 whole cloves garlic
3 eggs
2 1/4 teaspoons ground cumin
Sea salt, to taste
Freshly-ground black pepper, to taste
4 chipotle chiles in adobo
1 cup chicken stock
1 tablespoon dried Mexican oregano
2 tablespoons vegetable oil
To roast tomatoes, grill or broil them as close to heat as possible, turning as needed, until skin is blackened in spots, about 3 minutes on each side. Cool.
When cool enough to handle, remove skins. Reserve.
Combine beef, bread crumbs, chopped garlic, eggs, 2 teaspoon cumin, salt and pepper. Cover mixture, and let chill in refrigerator.
In a blender or food processor, blend reserved tomatoes with chipotles, stock, whole garlic cloves, remaining cumin and oregano.
Heat the oil in a heavy skillet. Add the tomato sauce, season to taste with additional salt and pepper, and bring mixture to a boil.
Meanwhile, make uniform medium-size meatballs from meat mixture. Add meatballs to simmering sauce and cook about 25 minutes.
Serve as an entrée over rice, or alone as an hors d'oeuvre.
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