Torrey's StoryMy friend Adrianna was over again last night. She taught me how to make traditional Mexican albondigas (meatballs). We served them up with tomato rice in a luscious tomato sauce. All made from scratch of course!
pound ground beef
pound ground pork
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lg raw eggs
cup bread crumbs
2 to 3
hardboiled eggs, chopped
cup fresh mint leaves (yerba buena)
3 to 5
whole cloves (1/4 tsp ground)
whole peppercorns (1/2 tsp ground)
good pinch of cumin seeds (1/4 tsp ground)
15 or so
1 to 2 tsp
cumin seeds (or ground cumin)
1/4 to 1/2
cup canned chipoltles in adobo (san marcos brand if you can get it)
cups uncooked rice
2 to 4 Tbsp
4 to 5
water (approx 2 to 2 1/2 cups)
1. Grind garlic, mint, cloves, peppercorns, salt and cumin in molcajete to form liquidy paste. If you don't have a molcajete...use a food processor.
2. Place meats in large bowl. Add liquefied herb mixture, raw eggs and bread crumbs. Mix well (come on, use your hands).
3. Grab handful of meat mixture (a little smaller than a baseball). Flatten in hand.
4. Place small amount of chopped hard-boiled egg in center and form ball around chopped egg so that it's in the middle.
5. Slightly brown meatballs in pan with canola oil. Do NOT cook through. They will cook through later when they're in the sauce.
1. In large pot, boil whole tomatoes until skin breaks. Let cool a little and peel off skins.
2. Save out 4 to 5 tomatoes for rice.
3. Remove seeds from chipoltles.
4. Place remaining tomatoes in blender with garlic, cumin, cloves, pepper, salt and chipoltles. Blend until smooth.
5. Pour sauce in large pot. Add bay leaves. Gently place meatballs in sauce making sure all meatballs are covered.
6. Bring to boil on stove, then reduce heat and simmer for about 20 minutes.
1. Place rice in skillet with canola oil. Cook over medium-high heat, stirring, until rice is slightly toasted but not brown.
2. In blender, blend boiled/skinned tomatoes, water, garlic and salt until smooth.
3. Pour over rice in skillet and stir. Bring to boil then cover and reduce heat. Cover and simmer for 20 minutes until rice is tender. Do NOT stir during cooking process.
Torrey Moseley Torrey - Jul 31, 2011
I shared a photo of this recipe.
Deanne Corona dililly - Sep 7, 2011
Well I found something to make for dinner tonight, but being diabetic,
I have to change a few things around...this sounds so tasty...
Sheryl Faulkner athestove - Sep 7, 2011
Torrey, this sounds delicious!Looking forward to trying it! I have a ? about your mocajete. I have always wanted to buy one-do you need to 'season' it before using it? I was thinking a little oil to season it, and I assume just rinsing with water, to clean - no soap - sorta like a cast iron pan or anything 'clay-ish? I tried to ask at a local Mex. grocery, but alas, my Spanish leaves much to be desired...:(