Meatballs In Chile Tomato Broth Food

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MEXICAN MEATBALLS WITH RED CHILE TOMATO SAUCE AND QUESO FRESCO



Mexican Meatballs with Red Chile Tomato Sauce and Queso Fresco image

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 29

2 tablespoons canola oil
1 medium red onion, finely diced
1 jalapeno, finely diced
2 cloves garlic, finely chopped
2 tablespoons ancho chili powder
1/2 teaspoon ground coriander
1 to 2 chipotle peppers in adobo, processed until smooth
One 28-ounce can plum tomatoes and their juice, processed until smooth
Kosher salt and freshly ground black pepper
Clover honey, to taste, optional
1 to 2 tablespoons Mexican crema
Fresh cilantro leaves, for garnish
1/3 pound chorizo, very cold, cubed
1/3 pound chuck, very cold, cubed
1/3 pound pork butt, very cold, cubed
3 cloves garlic, finely chopped
1 large egg, lightly beaten
1/2 cup finely chopped cilantro, plus extra for garnish
1/4 cup freshly grated Cotija cheese
1 tablespoon New Mexico chili powder
2 teaspoons Mexican oregano
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
3/4 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 3/4 cups chicken stock
Queso fresco, for garnish
Fresh cilantro leaves, for garnish

Steps:

  • For the red chile tomato sauce: Heat the oil in a 12-inch high-sided saute pan over high heat. Cook the onions and jalapenos until softened, about 5 minutes. Add the garlic and cook 30 seconds, and then stir in the chili powder and coriander and cook 1 minute. Pour in 1 cup water and cook until reduced. Mix in the chipotles and tomatoes and bring a boil, and then reduce to a simmer and cook until the sauce is slightly thickened, about 20 minutes. Season with salt, black pepper and honey, if using. Whisk in the crema, followed by the cilantro, and adjust the seasoning, if needed.
  • For the mexican meatballs: Grind the cubed meats using a hand-operated meat grinder fit with a medium dye. Combine the ground meats with the garlic and egg in a large bowl, and then add in 1/4 cup of the cilantro, the cheese, New Mexico chili powder, Mexican oregano, cumin and cayenne pepper. Gently mix together until combined. Begin mixing in the breadcrumbs, 1 tablespoon at a time, until the mixture holds together. Mix in some salt and black pepper, and form the meat into 2-inch balls. Heat the olive oil in a medium saute pan over medium heat. Cook the meatballs, turning occasionally, until brown all over, 3 to 4 minutes. Pour in the chicken stock and cook until the liquid is mostly reduced and the meatballs are just cooked through, 5 to 7 minutes longer. Transfer to a serving platter and top with the Red Chile Tomato Sauce, queso fresco and additional cilantro leaves.

MEATBALLS IN SPICY TOMATILLO SAUCE (ALBONDIGAS EN SALSA VERDE)



Meatballs in Spicy Tomatillo Sauce (Albondigas En Salsa Verde) image

From the Goya "Best of the Americas: Mexico" booklet, hearty meatballs covered in an authentic spicy Salsa Verde in this classic Centeral Mexican dish.

Provided by ElleFirebrand

Categories     Poultry

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 (26 ounce) can whole tomatillos, drained
1 cup onion, finely chopped
3 garlic cloves, minced
2 canned chipotle chiles in adobo
1 teaspoon beef bouillon, dissolved in
1 cup hot water or 1 cup beef broth
adobo seasoning
3/4 lb lean ground beef
3/4 lb ground turkey or 3/4 lb ground pork
1 cup dry breadcrumbs, soaked in
4 tablespoons milk
2 eggs, slightly beaten
1/2 cup chopped white onion
1 tablespoon chopped of fresh mint or 1 teaspoon dried mint
1/4 cup fresh cilantro, chopped
1 teaspoon oregano
2 tablespoons cilantro (for garnish)

Steps:

  • In batches, puree tomatillos, onion, garlic and chipotles in blender or food processor. Pour into saucepan large enough to hold sauce and meatballs. Stir in beef broth and bring to boil on medium-high heat. Lower heat and simmer for 10 minutes. Season with Adobo.
  • Season beef and turkey (or pork) with Adobo. In bowl, combine meat, soaked bread crumbs, eggs, onion, minute, cilantro and oregano. Mix thoroughly.
  • To form meatballs, put 1 heaping tablespoon of meat in palm of hand and roll into ball, about the size of a walnut. Continue until all meatballs are formed.
  • Add meatballs to sauce, cover and simmer for 25 minutes. Ths sauced should just cover meatballs. Stir occasionally, adding water if necessary. Served in heated dish, sprinkled with chopped cilantro.

Nutrition Facts : Calories 343.6, Fat 14.2, SaturatedFat 4.6, Cholesterol 139.4, Sodium 237.9, Carbohydrate 25.1, Fiber 4, Sugar 7.7, Protein 29.1

MEXICAN MEATBALLS IN CHIPOTLE CHILI SAUCE



Mexican Meatballs in Chipotle Chili Sauce image

for Mexican food lovers. Preparing this one day ahead brings out more the flavors. From Chicago Cooks' Mary Wilkinson.

Provided by Pneuma

Categories     Pork

Time 2h

Yield 60 meatballs, 8 serving(s)

Number Of Ingredients 20

1 lb ground chuck
1 lb ground pork
1/2 cup minced flat leaf parsley
1 large white onion, grated
3 garlic cloves, minced
1 teaspoon dried Mexican oregano (or to taste)
1/2 teaspoon ground cumin (or to taste)
3 eggs, beaten
3 slices coarse white bread, crust removed and soaked in 1/3 cup milk
salt & freshly ground black pepper, to taste
6 large ripe tomatoes or 1 (28 ounce) can fire roasted whole tomatoes, drained
4 garlic cloves, peeled
1 medium onion, peeled, quartered
2 1/2 cups chicken broth
1 -3 canned chipotle chillies in adobo seasoning, to taste
1 teaspoon ground cinnamon (or 2-3-inch piece Mexican cinnamon bark)
2 teaspoons coarse salt (kosher, or to taste)
1 teaspoon fresh ground black pepper (or to taste)
1/2 cup olive oil or 1/2 cup vegetable oil
1 sprig mint or 1 pinch ground dried mint

Steps:

  • For the meatballs, combine all meatball ingredients in a large bowl, mix with hands. Refrigerate and cover for 1 hour.
  • Meanwhile for the sauce, if using fresh tomatoes, place on a cooking sheet and broil, turning once or twice until the skins bister and blacken, about 10 minutes. Peel the skin off tomatoes and place the peeled (or canned tomatoes) in to a blender or food processor.
  • Put the garlic and onion into a hot, dry skillet and cook, turning occasionally, over medium heat, until the garlic is lightly browned and the onion is lightly scorched,.
  • Add to the blender along with 1/2 cup broth, chipotles to taste (start with 1), cinnamon, salt and pepper. Blend until smooth, Taste, and add more chipotles if desired.
  • Heat oil in a large , heavy and deep skillet over medium heat until quite hot but not smoking. Add the tomato mixture and "fry" until it thikckens (it will splatter), about 10 minutes.
  • Stir in the remaning 2 cups broth and heat to a boil. Stir in mint. Taste again, adjust salt and pepper, and add some adobo from the canned chilies if not spicy enough.
  • Shape the meat mixture into meatballs (about 1 inch diameter), the mixture should make 60 meatballs. Add the meatballs to the sauce, Shake the pan once or twice in the first 5 minutes of cooking to prevent sticking. Simmer slowly until the meatballs are done, about 30 minutes.

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