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Albondigas en salsa de chile ancho

Posted By Ben On August 31, 2009 @ 9:26 am In Main Dishes,Salsas and Sauces | 33 Comments

Albondigas is the Spanish word for meatballs and there are several albondiga dishes in Spain and Mexico. Back home, my mom made them in a tomato and chile sauce that I really loved. They also used to make them the same way at my parents’ restaurant fairly often. I really don’t have the recipe my mom and the cooks at the restaurant used for the sauce, but the ancho chile sauce I made came close, I believe, to the one from my culinary memory. I usually made meatballs with ground turkey and a lot of other ingredients thrown in the mixture to make them more interesting and this time was no exception:

Albondigas in ancho chile sauce

The ingredients:

For the meatballs:

  • 1 lb ground meat
  • 2 eggs
  • 1/4 cup cooked pinto beans
  • 1/2 cup corn kernels
  • 1/2 cup zucchini, chopped in small cubes
  • 1 TBSP fresh parsley, minced
  • 1/2 cup onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup yellow cornmeal
  • 1/4 cup whole-wheat flour
  • salt and pepper
  • olive oil

For the sauce:

  • 1 ancho chile, deseeded
  • 1/2 small onion
  • 2 garlic cloves
  • 1 cup diced tomatoes
  • 3-4 cups chicken broth or water (the meatballs will give flavor to the sauce while cooking)
  • 1 tsp gound cumin
  • 2 dried bay leaves
  • 1 tsp dried oregano
  • salt and pepper to taste

The preparation:

  1. In a small pot bring to a boil 1/2 cup of water and add the chile ancho and cook until soft, about 2-3 minutes. Drain.
  2. In a large bowl mix all the meatball ingredients very well. Shape the meatballs about the size of golf balls and fried them in about 1/2″ of oil moving them constantly to sear them evenly.
  3. Blend together chile ancho, onion, garlic cloves and tomatoes with 1 cup of broth. Pour into a large pot over medium high heat and bring to a boil.
  4. Reduce heat to medium low and add the rest of the broth, cumin, bay leaves and oregano. Mix well.
  5. Add meatballs and bring the sauce to a boil again.
  6. Reduce heat to low and adjust seasoning if necessary. Cover and simmer for 10-15 minutes or until meatballs are completely cooked.
  7. Serve with rice and enjoy.

The afterthoughts:

  • I love chile ancho because it is a very mild and almost sweet chile so it complemented the tomato sauce perfectly. The meatballs were very interesting because of the different flavors you found in them in evey bite. This is perfect to keep your family and guests wondering the ingredients you used in them. I served this with tomatillo rice, which recipe I will be posting later in the week.

¬°Buen provecho!


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