The dish of meatballs in chipotle sauce is always a popular dish in Mexican family homes; it is mainly served at lunchtime and is usually accompanied by rice. There are different preparations for meatballs, but this recipe made with ground beef mixed with pork cracklings and stuffed with a surprise of asadero cheese cooked in a broth or tomato sauce with dried chipotle chiles will surprise you.
1/3 cups white onion, finely chopped, for meatballs
2 tablespoons garlic, finely chopped, for meatballs
3 tablespoons fresh cilantro, finely chopped, for meatballs
salt
pepper
1 cup asadero cheese, cut into cubes
1 tablespoon vegetable oil, for the broth
4 cloves garlic, for the broth
1 onion, cut into pieces, for the broth
8 tomatoes, cut into quarters, for the broth
3 chipotle chiles, dried, seedless, for the broth
1 teaspoon allspice berry, for the broth
1 pinch oregano, for the broth
1/8 bunches fresh cilantro, including the root
1/4 cups beef broth, or chicken, for the broth
1 pinch salt
1 tablespoon vegetable oil
fresh cilantro, chopped, for garnish
Preparation
20 mins
40 mins
Low
For the meatballs, crush the pork cracklings with the help of a mortar. In a bowl, mix the crushed cracklings with the meat, egg, onion, garlic, and cilantro. Season with salt and pepper.
With your hands, form small balls and fill with the cubes of asadero cheese, set aside.
For the broth, heat a deep skillet over medium heat with the oil, fry the garlic, onion, guaje tomato, chipotle chili, add the pepper, oregano, cilantro, and fill with beef broth. Cook for 10 minutes until reduced by half. Remove and cool.
Blend the previous preparation and season.
Heat a small pot over medium heat with oil and fry the sauce, add the meatballs and cook until well done.
Serve in a deep plate, garnish with finely chopped cilantro, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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