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Recipe for cooking meatballs in burnt chipotle sauce

Recipes from Mexico :: Mexican Main Dishes Meat


Posted by Annette at recipegoldmine.com 9/21/2001 5:17 pm

Source: Adapted from The Essential Cuisines of Mexico (2000, Clarkson Potter) by Diana Kennedy. Kennedy, an expert on Mexican cuisine, says that every region of the country has a meatball recipe. This one comes from Mexico City.

Meatballs
6 sprigs fresh thyme, or 1/4 tsp. dried
6 sprigs fresh marjoram, or 1/4 tsp. dried
1 bay leaf, preferably Mexican
1/2 tsp. cumin seeds, crushed
8 peppercorns, crushed
2 tsp. salt
1/3 c. whole milk
1 large egg
2 garlic cloves
1 slice stale bread
12 oz. ground beef
12 oz. ground pork, with some fat
1/3 c. long grain rice, partially cooked (See Note)
1 large egg, hard-cooked and finely chopped

Sauce
1 1/2 lb. (one and a half lbs. ) ripe tomatoes
6 chipotle chiles, dried (not canned)
2 Tbsp. pork lard or canola (or other vegetable) oil
1/2 c. thinly sliced white onion
2 garlic cloves
1/4 tsp. cumin seeds
1 tsp. salt, or to taste
About 2 1/2 (two and a half) c. beef broth or water

Preheat the broiler. Meanwhile, make the Meatballs: put thyme, marjoram, bay leaf, cumin, peppercorns, salt, milk , raw egg and garlic in a blender and blend until smooth. Pour mixture in a bowl and soak the bread in it until mushy, then add the ground meats, rice and hard-cooked egg, work well with your hands. Form into 24 meatballs, each about 11/4 in. in diameter; set aside.

To make the Sauce, first place tomatoes on a rimmed baking sheet and broil about 3 in. from the heat, turning once, until charred and slightly mushy.

Heat a griddle or comal (a Mexican griddle), or a nonstick skillet and add the chiles. Cook, turning occasionally, until they become soft and flexible. Slit chiles open.

Heat lard or oil in a heavy pan, and fry the chiles, flattening them with a spatula, until very dark brown, almost black. Remove from the pan, leaving the fat. Place chiles and broiled tomatoes (skin on) in a blender and blend until smooth.

In same skillet, fry the onion gently, without browning, until soft. Crush the garlic, cumin and salt together in a mortar (or spice grinder). Add two Tbsp. water - to clean the mixture out - and pour the mixture into the pan with the onion. Fry, stirring and scraping, over high heat until almost dry, then add the blended tomato mixture and dry over med.-high to high heat, stirring and scraping the bottom constantly, until the sauce has reduced and thickened.

Add the broth and meatballs - the sauce should just cover them - cover the pan, reduce heat to low, and cook gently, turning meatballs occasionally, until they are cooked through and spongy, 30 to 45 mins.

Makes 6 servings.

NOTE: To partially cook rice, follow pkg. directions, but cut the cooking time in half, turning off the heat after about 10 mins. instead of 20.

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