| stuffed Meatballs (albondigas En Salsa De Chipotle) 2 Large Eggs
1 Teaspoon Salt
1/3 Cup Fine Dry Breadcrumbs
1 1/2 Pounds Lean Ground Beef
1/2 Pound Ground Pork
1/4 Cup Coarsely Chopped Fresh Cilantro
9 (3/4-inch) Cubes Queso Fresco
9 Whole Pimento-stuffed Green Olives
2 Tablespoons Lard Or Vegetable Oil
1 Cup Finely Chopped White Onion
2 Cloves Garlic, Minced
1 (1 Pound) Can Whole Peeled Tomatoes,
Undrained, Coarsely Chopped
1/2 Cup Beef Stock Or Broth
2 To 4 Canned Chipotle Chiles In
Adobo Sauce, Finely Chopped
sliced Pimento-stuffed Olives beat Eggs With Salt In Large Bowl. Stir In Breadcrumbs; Let Stand 5 Minutes. Add Beef, Pork And Cilantro; Mix Lightly But Thoroughly. Divide Meat Mixture Into 18 Even Portions. Shape 1 Portion Into Flat Patty; Top With 1 Cheese Cube. Press Meat Firmly Around Cheese To Enclose Completely And Form Ball. Repeat Procedure, Stuffing 1/2 Of Meat Portions With Cheese And 1/2 With Whole Olives. heat Lard Or Oil In Deep 10-inch Skillet Over Medium Heat Until Hot. Fry 1/2 Of Meatballs At A Time, Turning Occasionally, Until Brown On All Sides, About 5 Minutes; Remove To Plate. Remove And Discard All But 3 Tablespoons Drippings From Skillet. Add Onion And Garlic; Sauté Over Medium Heat Until Soft, About 4 Minutes. stir In Tomatoes, Stock And Chiles; Heat To Boiling. Return Meatballs To Skillet; Reduce Heat To Low. Simmer, Covered, Until Meatballs Are Cooked Through, About 45 Minutes. Remove Meatballs To Serving Dish With Slotted Spoon; Keep Warm. transfer Tomato Mixture To Blender Container; Process Until Smooth. Return Mixture To Skillet; Heat Over High Heat To Boiling. Pour Sauce Over And Around Meatballs. serve With Sliced Olives. |
