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| Albondigas in Salsa Chipotle - Appetizers |
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| Date
Added: |
3/30/2007 |
| Occasion: |
Any |
| Cuisine: |
Mexican |
| Effort: |
Difficult |
| Chef: |
Appetite7 |
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| 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
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| Prepare |
TO MAKE THE MEATBALLS: In a saute pan over medium heat, combine the tomato, onion, garlic, canela, oregano, black pepper, allspice, olive oil, olives, currants, and capers and saute until the onion is soft, about 8 minutes. Transfer to a bowl and let cool. Add the pork, beef, bread crumbs, eggs, and salt to the onion mixture and knead together to mix well. Form into small meatballs about 1 inch in diameter.
In a nonstick pan over medium-high heat, saute the meatballs, a few at a time, until they brown slightly on all sides, 4 to 5 minutes. Remove from the pan with a slotted spoon and set aside.
TO MAKE THE SALSA: Place the chiles, tomatillos, tomatoes, garlic, oregano, chicken broth, and salt in a food processor and puree until smooth. Transfer the salsa to a large saute pan and add the meatballs. Place over low heat, cover, and simmer very gently until the meatballs are cooked through, about 20 minutes. Serve at once or let cool, cover, and refrigerate for 3 to 4 days. Reheat gently just before serving.
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