Albondigas In Salsa Chipotle

Ingredients

For the Meatballs: 1 tomato, pan-roasted until blistered, deeply browned, and soft, then chopped 1 white onion, finely chopped 2 cloves garlic 1/2 teaspoon freshly ground canela 1/2 teaspoon dried Mexican oregano, toasted and freshly ground 1/4 teaspoon black peppercorns, freshly ground 1/4 teaspoon allspice berries, freshly ground 1 tablespoon olive oil 2 tablespoons chopped green olives 2 tablespoons dried currants 1 tablespoon drained capers 8 ounces ground pork 8 ounces ground beef 1/4 cup fresh bread crumbs 2 eggs 3/4 teaspoon salt For the Salsa: 5 Oaxacan pasilla chiles or 4 chipotle chiles, seeded and then fried in oil until puffed 2 tomatillos, husked, rinsed, and pan-roasted until blistered, deeply browned, and soft 2 large tomatoes, pan-roasted until blistered, deeply browned, and soft 5 cloves garlic, pan-roasted until brown and soft, then peeled 1/2 teaspoon dried Mexican oregano, toasted and freshly ground 1 1/2 cups chicken broth 1 teaspoon salt

Description

Albondigas In Salsa Chipotle, Recipe

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