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Albóndigas
con Salsa de Tomate y Chile de Serrano
This is served with traditional Mexican White Rice. |
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Meatballs
4 4x4-inch crustless squares firm white sandwich bread, torn
into small pieces
1/3 cup whole milk
1/4 cup finely chopped white onion
3 garlic cloves, minced
2 teaspoons fine sea salt
1 teaspoon dried Mexican oregano
1/2 teaspoon ground black pepper
1 pound lean ground beef
1 pound lean ground pork
1 cup finely chopped seeded tomatoes (about 4 medium)
2 large eggs
1/4 cup chopped fresh mint
Sauce
4 medium serrano chiles, stemmed
2 garlic cloves, unpeeled
4 14 1/2-ounce cans diced tomatoes in juice
1/4 cup canola oil
1 cup water
1 teaspoon fine sea salt
Mexican White Rice |
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For
meatballs:
Combine bread, milk, onion, garlic, salt, oregano, and pepper
in large bowl. Mash with fork until thick paste forms. Mix in
beef, pork, tomatoes, eggs, and mint (mixture will be soft).
Using 1/4 cupful for each, form mixture into 2-inch balls. Place
on baking sheet; chill while making sauce.
For
sauce:
Line heavy small skillet with foil; add chiles and garlic. Cook
over medium-high heat until skins begin to blister and blacken,
turning frequently, about 15 minutes. Cool garlic slightly,
then peel. Working in batches, puree tomatoes with juices, whole
chiles, and garlic in blender until almost smooth. (Meatballs
and puree can be prepared 6 hours ahead. Keep meatballs refrigerated.
Cover and refrigerate puree.)
Heat oil in heavy large wide pot over medium-high heat. Add
tomato puree, 1 cup water, and salt; bring to boil. Carefully
add meatballs; bring to simmer. Reduce heat, cover, and simmer
until meatballs are cooked through, stirring occasionally, about
30 minutes. Uncover and boil gently until liquid is reduced
to sauce consistency, stirring occasionally, about 18 minutes.
Spoon Mexican White Rice into 6 shallow bowls. Top rice with
meatballs and tomato-serrano sauce and serve.
Makes 6 servings. |
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