Name: Delicious Meatballs in Chipotle Broth
Prep time: 75 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: water, hot, for cooking the tomatoes; 4 tomatoes, for the broth; 1/4 onions, for the broth; 1 clove garlic, for the broth; 1/4 cups chipotle chile in adobo sauce, canned, for the broth; 1 cup tomato purée, for the broth; 1 tablespoon vegetable oil, or olive oil for the broth; 2 cups chicken broth, for the broth; 1/4 onions, for the meat; 1 clove garlic, for the meat; 1/4 bunches spearmint, for the meat; 1/4 cups water, for the meat; 400 grams ground beef, for the meatballs; 1/2 cups rice, soaked in hot water for 10 minutes and drained, for the meatballs; 1 egg, for the meatballs; pinches salt, for seasoning; pepper, for seasoning; spearmint, for decorating; black frijoles de la olla, for accompanying

Preparation

45 mins

30 mins

Low

Cook the tomatoes in a pot over medium heat until soft. Remove the tomatoes from the hot water and set aside, there is no need to keep the water. Blend the cooked tomatoes with the onion, garlic, chipotle pepper, and tomato puree until well combined. Pour the blended mixture into a pot with hot vegetable oil, then add the chicken broth, season with salt and pepper, and cook for 10 minutes over medium heat, stirring occasionally. Set aside.