|
albondigas Con Chipotle (meatballs In Chipotle Sauce) 6 Fresh, Ripe Tomatoes, Halved
1 Pound Ground Beef
4 Tablespoons Bread Crumbs
2 Cloves Garlic, Chopped
2 Whole Cloves Garlic
3 Eggs
2 1/4 Teaspoons Ground Cumin
sea Salt, To Taste
freshly-ground Black Pepper, To Taste
4 Chipotle Chiles In Adobo
1 Cup Chicken Stock
1 Tablespoon Dried Mexican Oregano
2 Tablespoons Vegetable Oil to Roast Tomatoes, Grill Or Broil Them As Close To Heat As Possible, Turning As Needed, Until Skin Is Blackened In Spots, About 3 Minutes On Each Side. Cool. when Cool Enough To Handle, Remove Skins. Reserve. combine Beef, Bread Crumbs, Chopped Garlic, Eggs, 2 Teaspoon Cumin, Salt And Pepper. Cover Mixture, And Let Chill In Refrigerator. in A Blender Or Food Processor, Blend Reserved Tomatoes With Chipotles, Stock, Whole Garlic Cloves, Remaining Cumin And Oregano. heat The Oil In A Heavy Skillet. Add The Tomato Sauce, Season To Taste With Additional Salt And Pepper, And Bring Mixture To A Boil. meanwhile, Make Uniform Medium-size Meatballs From Meat Mixture. Add Meatballs To Simmering Sauce And Cook About 25 Minutes. serve As An Entrée Over Rice, Or Alone As An Hors D'oeuvre. |
