Enjoy these pork crackling meatballs in chipotle broth, the perfect recipe to include in your weekly menu. Don't think twice and surprise your family with this special recipe.
2 1/2 tablespoons San Marcos® chipotle chile in adobo
3 tablespoons chicken broth
1 kilo ground beef, sirloin, for the meatballs
3 cups pork rinds, crunchy, 150 g, ground in a blender or food processor until powdered
1 tablespoon onion powder, for the meatballs
2 slices sandwich bread, moistened in ¼ cup of milk, for the meatballs
salt, for the meatballs
1 tablespoon brown sugar, for the meatballs
1 teaspoon cumin, ground, for the meatballs
1 teaspoon allspice berry, ground, for the meatballs
1 teaspoon black pepper, minced, for the meatballs
1/2 cups chicken broth, for the meatballs
2 tablespoons vegetable oil, for the broth
1/2 onions, chopped, for the broth
2 cloves garlic, chopped, for the broth
50 grams San Marcos® dried Chipotle chile, stemless, hydrated in hot water and drained, the water is not used
25 grams sesame seeds, toasted, for the broth
1 tablespoon oregano, for the broth
1 tablespoon cumin, whole, for the broth
1 tablespoon raw sugar, for the broth
1 teaspoon allspice berry, for the broth
1 teaspoon black pepper, for the broth
2 tablespoons soy sauce, for the broth
2 tablespoons apple cider vinegar, for the broth
5 cups chicken broth, for the broth
1 tablespoon chipotle oil, prepare separately
cilantro leaves, for garnish
white rice, cooked, for serving
corn tortillas, for serving
100 grams San Marcos® chipotle chile in adobo, for the chipotle chili oil
1/2 liters vegetable oil, for the chipotle chili oil
Preparation
45 mins
20 mins
Low
For the meatballs: Blend the San Marcos® Chipotle in Adobo with the chicken broth until you obtain a semi-thick and uniform mixture. Set aside.
Mix the ground beef with the pork crackling, onion powder, bread soaked in milk, enough salt, brown sugar, chicken broth, ground cumin, and the peppers in a bowl. Gradually pour in the chicken broth until you achieve the necessary moisture to form the meatballs.
Using your hands, form meatballs the size of a ping pong ball, weighing approximately 40 to 60 grams. Set aside in the refrigerator until use.
For the broth: In a pan with enough vegetable oil, sauté the onion with the garlic until it has a shiny color and a slightly sweet smell. Remove from heat and set aside. Tip: If desired, you can add 4 to 5 quartered tomatoes for a milder flavor in the broth.
Blend the toasted sesame seeds until powdered, then add the sautéed onion and garlic, the hydrated San Marcos® Dried Chipotle Pepper, oregano, cumin, brown sugar, allspice, black pepper, soy sauce, apple cider vinegar, and one cup of chicken broth. Blend until incorporated. Set aside.
In a saucepan, pour a little morita chili oil and brown the meatballs until they have a dark color, then pour in the chipotle broth and the rest of the chicken broth; adjust the seasoning with salt and cook for 20 minutes over medium-low heat, if necessary, cover to speed up cooking.
For the chipotle chili oil: Blend the San Marcos® Dried Chipotle until powdered, then pour in the vegetable oil and blend again until integrated.
Pour the blended mixture into a saucepan and heat over low flame for 15 minutes. Cool and let it rest for 12 hours. After this time, strain and store to cook your favorite dishes.
Serve hot, garnish with chopped cilantro, and accompany with white rice and tortillas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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