Albondigas Mexicanas En Salsa De Tomate Con Chipotle Recipe

I absolutely love this recipe because it combines the savory richness of beef and pork with the vibrant kick of chipotle peppers, creating a ridiculously flavorful dish that’s perfect for cozy nights in. Plus, the addition of fresh cilantro and lime at the end brings a refreshing zing that keeps me coming back for more.

In my kitchen, one of my favorite fulfilling and hearty plates is Albondigas Mexicanas en Salsa de Tomate con Chipotle. This recipe marries the rich taste of ground pork and beef with the aromatic cumin and oregano.

The chipotle-infused warm tomato sauce partners beautifully with the tender meatballs and bright cilantro, which is pleasing for me and my friends. And then there are the carrots and potatoes!

Tossed in and cooked until just tender in the sauce, they make this dish even better and more satisfying as a complete meal. Rice, breadcrumbs, and that combination of two meats means protein, and a filling dish.

Ingredients

Ground Beef:
Protein-rich, offers a robust foundation.

Ground Pork:
Gives meatballs depth and juiciness.

Uncooked White Rice:
Attaches meatballs, provides a starchy mouthfeel.

Egg:
Keeps the ingredients together, makes sure meatballs maintain their form.

Cilantro:
Herbal notes and aromas provide the freshness.

Chipotle Peppers in Adobo:
Imparts a smoky, spicy flavor with some heat.

Tomatoes:
Sauce base, contribute sweetness and acidity.

Garlic:
Imparts powerful scent and packs flavor for maximum impact.

Cumin:
Spicy earthiness enhances the traditional flavors of Mexico.

Carrots:
Sweetness, fiber, and color are what this dish needs.

Bay Leaf:
Delicate aroma, heightened savory scent in the stew.

Ingredient Quantities

• 500 grams ground beef
• 100 grams ground pork
• 1/2 cup uncooked white rice
• 1 egg
• 1/4 cup breadcrumbs
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 4-5 medium tomatoes, chopped
• 2 tablespoons chipotle peppers in adobo sauce, chopped
• 2 cups chicken broth
• 3 tablespoons vegetable oil
• 1 tablespoon tomato paste
• 1 bay leaf
• 2 carrots, peeled and sliced
• 1 potato, peeled and cubed
• Lime wedges, for serving (optional)
• Extra cilantro, for garnish

Instructions

1. Certainly! Here is a recipe for making Mexican meatballs in tomato sauce with chipotle:

2. In a large bowl, combine the ground beef, ground pork, uncooked rice, egg, breadcrumbs, half of the chopped onion, garlic, cilantro, cumin, oregano, salt, and pepper. Shape that mixture into small meatballs, about 1 inch in diameter, and set them aside.

3. In a large pot, warm 2 tablespoons of the vegetable oil over medium heat. Add the rest of the chopped onion and sauté until it’s translucent; that should take about 3 minutes.

4. Put the chopped tomatoes into the pot and cook them until they begin to break down—about 5 minutes. Stir in the chipotle peppers and adobo sauce, cooking for another 2 minutes.

5. Add the chicken broth and then the bay leaf and tomato paste, stirring until the paste combines with the liquid. Bring the whole mixture to a simmer.

6. Add the meatballs to the sauce and cover. Cook for 10 minutes.

7. In another skillet, heat the leftover tablespoon of vegetable oil over a medium flame. Toss in the sliced carrots and diced potatoes and let them sizzle for about 5 minutes until they take on a more tender texture.

8. Move the vegetables that are partially cooked to the pot with the meatballs and sauce. Combine gently but thoroughly, then put on the cover and let it simmer for 20 minutes—long enough for the vegetables to become tender and the meatballs to lose their pinkness.

9. Season to taste with salt and pepper. Make sure to remove the bay leaf before serving.

10. Ladle the albondigas and vegetables into bowls, serving plenty of the richly flavored tomato-chipotle broth with them.
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1. Add some more cilantro for garnish, and with lime wedges on the side, you’re ready to present Albondigas Mexicanas, a fresh and flavorful evening meal.

Equipment Needed

1. Large mixing bowl
2. Knife
3. Cutting board
4. Garlic press or mincer
5. Large pot
6. Measuring spoons
7. Measuring cups
8. Wooden spoon or spatula
9. Medium skillet
10. Ladle
11. Small bowls (for serving)

FAQ

• What is the best type of meat to use for albondigas?The perfect meatball is a harmonious blend of flavors that offers balance and relief from the sometimes unbearable richness of dish after dish of Italian-American fare. When I was testing and researching this recipe, I tried a great many ratios and combinations of different meats and meat products (see Not Quite Meatballs, below). A mixture of ground beef and pork is ideal, providing a balance of flavor and tenderness to the meatballs.
• How can I ensure the rice cooks properly in the meatballs?Use raw white rice and ensure it is thoroughly blended with the meat; it will bake along with the meatballs in the sauce.
• Can I make the sauce spicier?Certainly, adding chipotle peppers in adobo will make this dish hotter. If you’re looking for fire, increase the amount!
• Is it possible to prepare the meatballs in advance?You can certainly portion and form the meatballs well in advance of cooking. Once shaped, refrigerate them for up to a day or freeze them to store them longer.
• Can additional vegetables be added to the sauce?Absolutely, the robust sauce benefits greatly from the addition of diced zucchini or bell peppers. They make excellent companions in the sauce.
• What is a good substitute for chipotle peppers if I can’t find them?The smoky flavor can be mimicked using smoked paprika, but it will not add the same level of heat to dishes.
• How should I serve Albondigas Mexicanas En Salsa De Tomate Con Chipotle?Squeeze fresh lime juice over the dish and add a garnish of fresh cilantro for extra brightness and zest.

Substitutions and Variations

You can use ground turkey for a leaner option instead of ground pork.
Instead of white rice, consider quinoa as a healthier grain option.
Coriander in powder form can be an alternative to cumin, providing a comparable earthy flavor.
Canned crushed tomatoes can be used in place of fresh ones.
If fresh cilantro is not at hand, parsley may be used as a proxy.

Pro Tips

1. Soak the Rice First Consider soaking the uncooked rice in water for about 10-15 minutes before mixing it with the meat. This will help ensure the rice cooks through evenly and makes the meatballs tender.

2. Chill the Meatballs After shaping the meatballs, let them chill in the refrigerator for about 20-30 minutes before cooking. This helps them hold their shape better when added to the sauce.

3. Customize the Spice Level Adjust the amount of chipotle peppers in adobo sauce based on your spice preference. You can finely chop more peppers for extra heat or add a teaspoon of the adobo sauce for a smoky flavor without as much spice.

4. Sear for Extra Flavor Before adding the meatballs to the tomato sauce, you can briefly sear them in a hot skillet with a little oil. This will add a nice caramelized crust and additional depth of flavor to the meatballs.

5. Enhance the Sauce To deepen the flavor of the sauce, add a splash of lime juice and a pinch of sugar before serving. This will balance the acidity of the tomatoes and elevate the overall taste.