ALBONDIGAS EN CHIPOTLE DE TUBAC RECIPE - (4.6/5)
Provided by kishthecook
Number Of Ingredients 24
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!
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Zakaria Sillah
[email protected]These albondigas were delicious! I served them over rice and they were a hit with my family.
NidiaGrace Omoniyi
[email protected]Overall, this was a good recipe. The meatballs were tender and flavorful, and the sauce was flavorful. I would have liked the sauce to be a bit thicker, but that's just my personal preference.
Climax Johnson
[email protected]The meatballs were a bit dry, but the sauce was delicious. I'll try adding more liquid to the meatballs next time.
Belavan Gang
[email protected]These albondigas were easy to make and turned out great! I served them with a side of rice and beans, and they were a hit with my family.
Mamata Malla
[email protected]I'm not a huge fan of spicy food, but I really enjoyed these albondigas. The chipotle sauce was flavorful and smoky, but not too spicy.
Zaid Ahamad
[email protected]This was a great recipe! The meatballs were tender and flavorful, and the sauce was the perfect balance of spicy and sweet.
Peniel Pius
[email protected]The chipotle sauce was a bit too spicy for my kids, but they still loved the meatballs. I'll definitely make this recipe again, but I'll use less chipotle peppers next time.
sury rojas
[email protected]These albondigas were delicious! I served them over rice and they were a hit with my family.
Chelsy Chikowore
[email protected]Overall, this was a good recipe. The meatballs were tender and flavorful, and the sauce was flavorful. I would have liked the sauce to be a bit thicker, but that's just my personal preference.
Gbemmie Adura
[email protected]The meatballs were a bit dry, but the sauce was delicious. I'll try adding more liquid to the meatballs next time.
Md sujonsk
[email protected]These albondigas were a bit too spicy for my taste, but my husband loved them. I'll definitely make them again, but I'll use less chipotle peppers next time.
Joel Gk prince
[email protected]I love the combination of flavors in this dish. The chipotle sauce is spicy and smoky, and the meatballs are tender and flavorful.
Mussa Sasha
[email protected]This was my first time making albondigas, and I'm so glad I tried this recipe. The instructions were easy to follow and the meatballs turned out perfectly.
MFAHAB Mano
[email protected]I've made this recipe a few times now, and it's always a winner. The meatballs are so flavorful and the sauce is the perfect balance of spicy and sweet.
Anita Shahryari
[email protected]These albondigas were a hit with my family! The chipotle sauce was flavorful and smoky, and the meatballs were tender and juicy.