Meatballs In Burnt Chipotle Sauce Recipe
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 tsp dried
6 sprigs fresh marjoram, or 1/4 tsp dried
1 bay leaf, preferably Mexican
1/2 tsp cumin seeds, crushed
8 peppercorns, crushed
2 tsps salt
1/3 cup whole milk
1 large egg
2 garlic cloves
1 slice stale bread
12 ozs ground beef
12 ozs ground pork, with some fat
1/3 cup long grain rice, partially cooked (See Note)
1 large egg, hard-cooked & finely chopped
Sauce
1 1/2 lb 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 tsp cumin seeds
1 tsp 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 & garlic in a blender & blend until smooth
Pour mixture in a bowl & soak the bread in it until mushy, then add the ground meats, rice & hard-cooked egg, work well with your h&s
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 & broil about 3 inches from the heat, turning once, until charred & slightly mushy
Heat a griddle or comal (a Mexican griddle), or a nonstick skillet & add the chiles
Cook, turning occasionally, until they become soft & flexible
Slit chiles open
Heat lard or oil in a heavy pan, & fry the chiles, flattening them with a spatula, until very dark brown, almost black
Remove from the pan, leaving the fat
Place chiles & broiled tomatoes (skin on) in a blender & blend until smooth
In same skillet, fry the onion gently, without browning, until soft
Crush the garlic, cumin & salt together in a mortar (or spice grinder)
Add two tablespoons water – to clean the mixture out – & pour the mixture into the pan with the onion
Fry, stirring & scraping, over high heat until almost dry, then add the blended tomato mixture & dry over medium-high to high heat, stirring & scraping the bottom constantly, until the sauce has reduced & thickened
Add the broth & meatballs – the sauce should just cover them – cover the pan, reduce heat to low, & cook gently, turning meatballs occasionally, until they are cooked through & spongy, 30 to 45 mins
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 mins instead of 20
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