This albóndigas en chipotle features tiny flavorful meatballs that your friends and family will rave about. Serve this Mexican recipe with warm tortillas and a salad.
Ingredients
- 5 tomatoes , chopped
- 1 small onion
- 1 clove garlic
- 1 tablespoon adobo sauce from chipotle peppers
- 3 tablespoons vegetable oil
- 3 cups chicken stock
- 4 freshs tomatillos , husks removed
- 2 large eggs
- 1 small onion
- 2 chipotles peppers in adobo sauce
- 2 cloves garlic
- 1 tablespoon chicken bouillon granules
- 5 sprigs fresh cilantro , chopped
- 1 pound ground beef
- 1 pound ground pork
- 1 cup cooked rice
Instructions
-
1
Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
-
2
Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
-
3
Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
-
4
Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts
Per serving
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