Albondigas al Chipotle
Almost every country has its own version of meatballs. In Mexico they are often prepared with salsa chipotle, like in this recipe. Another popular variation includes boiled eggs. For this version of meat piñatas, peel and quarter four hard-boiled eggs, then make little cookie shapes with the minced meat, carefully place a piece of egg in the middle and mould into balls. The best results are achieved by processing the meat and egg in one hand without putting the mixture down.
Ingredients
500g (18 oz) minced beef
2 jars of Salsa Chipotle María Dolores
1 onion
1 slice of stale white bread
1 egg yolk
1dl (3.5fl oz) milk
2 tbsp flour
1 tbsp tomato paste
Salt and pepper to taste
2 jars of Salsa Chipotle María Dolores
1 onion
1 slice of stale white bread
1 egg yolk
1dl (3.5fl oz) milk
2 tbsp flour
1 tbsp tomato paste
Salt and pepper to taste
Method
Soak the bread in milk. Finely chop the onion.
Mix the beef, egg yolk, onion and tomato paste in a bowl and knead until smooth. Season the mixture with salt and pepper to taste.
Squeeze the bread well and mix with the rest; thicken with flour.
Mould the meat mixture into shapes the size of table tennis balls.
Pour salsa chipotle into a pot and heat up briefly. Add the meatballs, close the lid and cook for about 30 minutes on medium heat, occasionally stirring the mixture gently.
Serve with rice and corn tortillas.
Mix the beef, egg yolk, onion and tomato paste in a bowl and knead until smooth. Season the mixture with salt and pepper to taste.
Squeeze the bread well and mix with the rest; thicken with flour.
Mould the meat mixture into shapes the size of table tennis balls.
Pour salsa chipotle into a pot and heat up briefly. Add the meatballs, close the lid and cook for about 30 minutes on medium heat, occasionally stirring the mixture gently.
Serve with rice and corn tortillas.