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
Make Your Own Gyro Meat Recipe
Make Your Own Gyro Meat
Posted by WingsFan91 at recipegoldmine
com 6/5/01 12:38:45 pm
I found the following on that “other” site
Thought somebody here might want it! 🙂
Hi there! I have lived and worked in Greece for a few years, and worked as a butcher in the U
S
for quite some time, so let me shed a bit of light:
Donair (doner or Donar), Gyros, and Schwarma are all pretty much the same thing
The Doner Kebab (probably the closest original ethnic food to the American invention, the Gyro) is originally from Turkey
The gyro is an American invention which is basically a cheap version of a traditional Greek Kebab (the main difference is that the Greek one would use large pieces of boned lamb, pressed together using its own fat as a binder, and marinated, whereas Gyro uses ground meat
) The Schwarma is a version from the Middle East that is much larger, uses a similar meat to the Greek kebab, but less meat and more vegetables in the kebab itself
A traditional gyro should be made with at least 50% ground lamb, and the rest beef
The best ground to use is one with a high fat content (this is so that during the remixing it binds and keeps it shape well!)
The main flavouring ingredients should always be: garlic, onion, marjoram, rosemary, salt and black pepper
Marjoram and Rosemary are similar to oregano and thyme in flavour (respectively), and are common ingredients in Greek cooking
True Greek food rarely uses oregano
The mass-produced Gyros use oregano, not to mention garlic and onion powder, but we used fresh minced garlic and onions
Here is the recipe we used where I used to work (compliments of Feller’s Meat in Clearfield, Utah!)
1 pound ground lamb
1/2 cup very finely chopped (or shredded) onion
2 teaspoons fresh minced garlic
3/4 teaspoon salt (preferably sea salt)
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried ground rosemary
1/4 teaspoon black pepper
Mix everything together and let sit in the fridge for 1-2 hours
Blend in a food processor for about 1 minute
(When cooked, this will help give it a more traditional gyro feel on your palate
Otherwise, it just takes like cooked minced meat
)
Form into an oblong around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly
Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325 degrees F
It should be a bit dry
I hope that helps! ~ Wayne
P
S
Tzatziki is made with 500 ml
plain natural or Greek yogurt, 1 cucumber which has been peeled and descended and grated and drained of extra liquid, and 2-4 cloves of fresh minced garlic
Mix together, and let sit in fridge until ready to use
This is an extremely traditional recipe, and might be a bit sharp for the average American palate, so you might want to halve the garlic amount
Rice With Garbanzos And Currants Recipe
Rice with Garbanzos and Currants
4 tablespoons olive oil
2 medium onions, chopped
1 cup long-grain rice
1/4 cup white wine (optional)
2 cups fresh or canned chicken stock, or water
1 (15 ounce) can garbanzo beans (chick-peas, ceci),