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ALBONDIGAS EN SALSA CHIPOTLE : Meatballs In Chipotle Sauce

mexican food recipes Chipotle Sauce

Albondigas (meatballs) are easy to make and festive enough for a buffet or party. The chipotle salsa is as simple as can be, and the whole thing simmers away until you are ready to serve it.
Serve the albondigas in big bowls, garnished with creamy diced avocado and a sprinkling of crunchy chicharrón. Rice is the classic accompaniment.

SERVES  6

INGREDIENTS

¾ pound ground pork
¾ pound ground beef
2 large eggs, beaten
¼ cup fresh bread crumbs
2 cloves garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 sprig fresh flat-leaf parsley, or 2 sprigs fresh cilantro, finely chopped
Caldo de Res, as needed

CHIPOTLE SALSA

8 whole Roma tomatoes (about 2 pounds total)
2 large cloves garlic, peeled
1 teaspoon ground cumin
1 (7-ounce) can chipotles in adobo
1 tablespoon whole dried Mexican oregano
1 cup water or Caldo de Res
2 tablespoons fresh lard or vegetable oil

TO SERVE
Diced Hass avocado
Crumbled chicharrón

DIRECTIONS

In a large bowl, thoroughly mix the pork, beef, and eggs with your hands. In a food processor, combine the bread crumbs, garlic, salt, pepper, cumin, and parsley and pulse until combined. Add to the meat mixture and stir to combine. Divide the meat mixture into 12 or 24 equal portions, roll into balls, and chill for 30 minutes while you make the salsa.

To make the salsa, line a heavy skillet with aluminum foil and set over high heat. Add the tomatoes to the skillet and char on all sides, turning as little as possible, until blackened and soft. Place the tomatoes in a blender with the garlic, cumin, chipotles, oregano, and water. Puree until completely smooth, about 1 minute. For a smoother texture, you can pass the sauce through a fine-mesh sieve or food mill, if you like.

In a saucepan, heat the lard over medium heat. Add the salsa and cook, stirring, until slightly thickened, about 5 minutes.

Place the meatballs in the bottom of the slow cooker. Pour the salsa over, cover, and cook for 3½ hours on low.

Divide the meatballs among 6 large bowls. Thin the sauce, if necessary, with a little broth and spoon over the meatballs. Garnish with the diced avocado and crumble a few pieces of chicharrón over each bowl.

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