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.
Albóndigas (Meatballs) en Chipotle
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 fresh tomatillos husks removed
- 2 large eggs
- 1 small onion
- 2 chipotle 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
- Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
- 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.
- 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.
- 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).
