Name: Meatballs with Egg in Pasilla Chile Sauce
Prep time: 80 min
Cook time: 50 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil, olive oil; 1/2 white onions, chopped; 5 cloves garlic, diced; 4 tomatoes, cut into quarters; 3 tomatillos, cut into cubes; 8 pasilla chiles, deveined and seedless; 1 teaspoon cumin, whole; 1 teaspoon cloves; 1 teaspoon allspice berry; 1 cup orange juice; 1 cup chicken broth; pinches salt; 1/4 cups fresh cilantro; 1/2 kilos ground beef; 1 pinch pepper; 1/4 cups white rice, cooked; 3 eggs, cooked, cut into quarters; fresh cilantro, chopped

Preparation

30 mins

50 mins

Low

Heat vegetable oil in a deep skillet and sauté the onion, garlic, add the tomatoes, chiles, cumin, clove, allspice, and season with salt. Cook until the vegetables soften. Fill with orange juice, chicken broth, and add cilantro. Let it come to a boil and cook for a few more minutes until reduced by half. Remove and cool slightly.