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meatballs In "burnt" Chipotle Sauce 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 Teaspoon Dried
6 Sprigs Fresh Marjoram, Or 1/4 Teaspoon Dried
1 Bay Leaf, Preferably Mexican
1/2 Teaspoon Cumin Seeds, Crushed
8 Peppercorns, Crushed
2 Teaspoons Salt
1/3 Cup Whole Milk
1 Large Egg
2 Garlic Cloves
1 Slice Stale Bread
12 Ounces Ground Beef
12 Ounces Ground Pork, With Some Fat
1/3 Cup Long Grain Rice, Partially Cooked (see Note)
1 Large Egg, Hard-cooked And Finely Chopped sauce
1 1/2 Pounds Ripe Tomatoes
6 Chipotle Chiles, Dried (not Canned)
2 Tablespoons Pork Lard Or Vegetable Oil
1/2 Cup Thinly Sliced White Onion
2 Garlic Cloves
1/4 Teaspoon Cumin Seeds
1 Teaspoon Salt, Or To Taste
about 2 1/2 Cups 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 Inches In Diameter; Set Aside. to Make The Sauce, First Place Tomatoes On A Rimmed Baking Sheet And Broil About 3 Inches 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 Tablespoons 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 Medium-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 Minutes. makes 6 Servings. note: To Partially Cook Rice, Follow Package Directions, But Cut The Cooking Time In Half, Turning Off The Heat After About 10 Minutes Instead Of 20. |
