Best 7 Albondigas En Chipotle De Tubac Recipes

CHIPOTLE SAUCE MEATBALLS

Steps:

• Place the slice of bread and milk in a large bowl. Mash bread until smooth and add ground meat. egg, salt, garlic, and pepper. Knead the mixture with your hands until it is well combined.
• Form 1 1/2-inch meatballs, rolling a small portion of your hands. You should have 16 meatballs. Wet your hands with cold water before forming the meatballs to avoid the meat from sticking to your hands.
• Many cooks in Mexico like to stuff the meatballs with a small piece of boiled egg or cheese. Others even add a small piece of a Serrano pepper. To do this, press the small piece of egg or cold cheese into the meatball and seal by rolling the meatball again between your hands.
• Place tomatoes and Chipotle Peppers in your blender and process until you have a very smooth sauce. The amount given renders 2 1/2 cups of sauce.
• Heat the oil in a saucepan over medium-high heat. Cook onion until transparent, about 5 minutes. Add the garlic, stir, and keep cooking for 3 more minutes.
• Stir in tomato sauce and simmer for 5 minutes. Add chicken broth or water if needed. Transfer meatballs to saucepan, cover, and cook for 10 minutes. Season with salt and pepper. Remove lid and keep simmering for 10 more minutes. If your sauce is too watery, remove the already cooked meatballs and place them in a warm oven, covered with aluminum foil, while you keep simmering the sauce until the desired thickness is achieved.

ALBONDIGAS

Steps:

• In a Dutch oven, cook onion, garlic and ½ cup tomato sauce with olive oil until onion is tender. Add broth and ½ cup tomato sauce; bring to a simmer., Meanwhile, in a large bowl, mix ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce until combined. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. If desired, serve with tostadas and cabbage and garnish with cilantro.

ALBONDIGAS EN CHIPOTLE DE TUBAC RECIPE - (4.6/5)

Steps:

• Slice the tomatoes and place on a lightly oiled baking sheet. Drizzle a tiny bit of EVOO over and sprinkle with a little salt. Place in a 450 oven and roast for 20-25 minutes... meanwhile Make the albondigas: place the bacon and garlic cloves in a food processor and whiz. Add the eggs and bread crumbs, whiz again. Add the ground chorizo and tukey, mint and/or basil and 1 tsp salt. Whiz to combine all but dont overdo it into a paste. Scrape the mixture into a large bowl. Scoop 1/2 of this meat mixture into a ziplock baggie and freeze for easy albondigas later! Set bowl aside. Clean out the food processor. Remove the roasted tomatoes from the oven when they are ready and scrape them and all their juices into the clean food processor. Clean off the baking sheet that had the tomatoes on it and oil it lightly for roasting the meatballs. Roll large spoonfulls of meat mixture into meatballs about the size of a golf or ping pong ball. Place them on the baking sheet. Roast in the same 450 oven for 15 minutes. Turn them and roast an additional 10 minutes. While the meatballs roast: Add the onion and garlic to the food processor with your roasted tomatoes. Whiz to chop well. Add the chipotles and the adobo sauce plus 1 tsp salt and 1 tsp sugar. Whiz to a nice thin paste consisitancy. On the stove top, heat 2 TBS EVOO. When oil is hot, add the tomato/ chipotle mixture. It will sputter and pop. This is good. Stand by with a wooden flat spoon or sturdy spatula and let the sauce cook for 5 minutes or so, undisturbed, to develope that wonderful dark crud underneath. Stir well and continue to cook, letting the crud keep forming and then scraping it up for about another 20-25 minutes total. This is where the flavor deepens! Manage the heat and your stirring so it doesnt burn.. just keep developing that rich brown crud, then scrape it up smooth it out, and wait for it to form again.... now add the chicken broth and stir to deglaze. Add the red wine and sherry. Stir and let cook 5 minutes or so. Add the cinnamon, cloves and handfull of chocolate. Stir to melt the chocolate. Season with salt as needed. Turn off heat. Your meatballs are probably done now. Remove from oven and place them into the crock pot. Pour the cooked sauce over and stir gently to combine. Cover and cook on high for 4 hours or low for 6-8 hours or more until soft and cooked through. Stir in or garnish with chopped fresh cilantro at the end and serve with crushed chiltipin on the side for those who like the extra heat!

ALBONDIGAS (MEATBALLS) EN CHIPOTLE

Steps:

• Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
• Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
• Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
• Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.

ALBONDIGAS

Steps:

• In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
• Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
• Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

ALBONDIGAS (SPANISH MEATBALL) SOUP RECIPE - (3.9/5)

Steps:

• For this Spanish meatball soup, combine the egg, rice, 1/4 cup fresh cilantro, jalapeño, and salt in a large bowl. Add the ground beef and mix together well. Mold the meat mixture into 1" meatballs and set aside. Heat the olive oil in a Dutch oven pot over medium heat. Add the onion, green pepper, and garlic to the pot. Saute the mixture until the vegetables are tender (about 5 minutes). Add the tomato sauce, chicken broth, and water to the pot and bring the soup to a boil. Add the meatballs, one at a time to the pot, allowing the soup to return to a gentle simmer between each meatball addition. Partially cover the soup and simmer for 30 minutes. Garnish the soup with chopped fresh cilantro and serve.

ALBONDIGAS IN CHIPOTLE TOMATO SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Place ground pork into a large mixing bowl, making sure to break meat into smaller pieces. Add the rest of the ingredients and mix by hand until all the ingredients are well blended. Don't overwork or the meatballs will be mealy. Form into 1-ounce balls, about 1 1/2 inches in diameter and place them closely together on a sheet pan. Place the pan into the top half of the oven and cook until the meatballs are just firm to the touch, about 10 minutes. Remove from pan and drop into the Chipotle Tomato Sauce. Simmer 5 minutes and serve.
• Put the tomato sauce, chipotles with sauce and the rest of the ingredients into a large, heavy bottomed saucepan. Stir well and place over high heat until the sauce begins to bubble. Reduce the heat and simmer for 1 hour, being sure to stir every 10 to 15 minutes so it doesn't burn.