Chipotle Albondigas

Albóndigas is Spanish for "meatballs," and sopa de albóndigas is Mexican meatballs in a bowlful of hot broth. It's favorite comfort food in Mexico and a great way to warm up a cold day. Its another of my favorites, it seems almost every dish is my favorite! Dont let the long list of ingredients scare you. They take a bit to make but the end result if worth it! But here are chipotle albondigas:

Chipotle Albondigas

1-1/2 lbs ground beef
6 slices of diced bacon (optional)
1/2 tablespoon chili ancho powder
1 tablespoon mexican oregano
1/4 tablespoon thyme
1/2 tablespoon fresh cracked black pepper
1/2 tablespoon salt
1/2 tablespoon marjoram
1-1/2 tablespoon fresh mint leaves
6 garlic cloves minced
5 small tomatillos (diced)
1 white onion (diced)
2 eggs
1/2 cup dried italian bread crumbs
2 cups cooked rice (mexican style rice)
1 7oz can tomato paste
2 chicken bouillon cubes
1 4 oz can chipotle peppers in abodo
1 small bag mixed vegetables
6 small new potatoes, peeled, diced, boiled and set aside
4 limes (cut into wedges)
tortillas or bolillo rolls

1.Heat skillet and add diced bacon. Let cook until tender, not CRISPY! Set aside.

2.In stock pot fill about half way with water (about 10 cups water). Add the can of tomato paste and chicken bouillon and bring to boil. Dice tomatillos and mint leaves.



3.In large bowl place hamburger, rice, bread crumbs, chili ancho, thyme, fresh cracked black pepper, salt, mexican oregano, majoram, fresh mint leaves, tomatillos, and onion. Mix ingredients together well. Add the 2 eggs and mix again.



4.Form small balls (approx. 1 inch) out of meat mixture. Slowly and gently ladle them into the boiling water. Repeat until meat mixture is gone. Add diced bacon to pot and dice 2 chipotle peppers and add them also. Add bag of mixed vegetables.

5.Turn heat to low and let simmer about 10 minutes.

6.Place a couple spoonfuls of cooked potatoes into bowl and ladle meatballs and broth over it. Serve with limes and tortillas or bolillo rolls.



Enjoy!!