pound ground beef
pound ground pork
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.