Recipes from Mexico :: Mexican Main Dishes Meat
2 large eggs
1 tsp. salt
1/3 c. fine dry breadcrumbs
1 1/2 lb. (one and a half lbs. ) lean ground beef
1/2 pound ground pork
1/4 c. coarsely chopped fresh cilantro
9 (3/4-in.) cubes queso fresco
9 whole pimento-stuffed green olives
2 Tbsp. lard or canola (or other vegetable) oil
1 c. finely chopped white onion
2 cloves garlic, minced
1 (1 lb.) can whole peeled tomatoes,
undrained, coarsely chopped
1/2 c. beef stock or broth
2 to 4 canned chipotle chiles in
adobo sauce, finely chopped
Sliced pimento-stuffed olives
Beat eggs with salt in large bowl. Stir in breadcrumbs; let stand 5 mins. Add beef, pork and cilantro; mix lightly but thoroughly. Divide meat mixture into 18 even portions. Shape 1 portion into flat patty; top with 1 cheese cube. Press meat firmly around cheese to enclose completely and form ball. Repeat procedure, stuffing 1/2 of meat portions with cheese and 1/2 with whole olives.
Heat lard or oil in deep 10-in. skillet over med. heat until hot. Fry 1/2 of meatballs at a time, turning occasionally, until brown on every side, about 5 mins.; remove to plate. Remove and discard all but 3 Tbsp. drippings from skillet. Add onion and garlic; sauté over med. heat until soft, about 4 mins.
Stir in tomatoes, stock and chiles; heat to boiling. Return meatballs to skillet; reduce heat to low. Simmer, covered, until meatballs are cooked through, about 45 mins. Remove meatballs to serving dish with slotted spoon; keep warm.
Transfer tomato mixture to blender container; process until smooth. Return mixture to skillet; heat over high heat to boiling. Pour sauce over and around meatballs.
Serve with sliced olives.
