food for thought

by michelle


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These juicy Mexican beef and pork albondigas (meatballs) are enhanced by a smoky and fiery chipotle sauce.


For the chipotle sauce put 1 litre (35 fl oz) of tomato passata (sauce) into a saucepan with ½ a cup of canned chipotles in adobo sauce (available from Mexican food stores), 2 teaspoons of onion powder, 1 teaspoon of garlic powder, ½ a teaspoon of ground cinnamon, ½ a teaspoon of dried oregano, 30g (1 oz) of unsweetened chopped chocolate and salt and pepper to taste. Stir well and place over high heat until the sauce begins to bubble. Reduce the heat and simmer for 1 hour, being sure to stir every 10 to 15 minutes so it doesn’t burn. Meanwhile to make the meatballs preheat your oven to 205ºC (400ºF). In a large mixing bowl combine 1kg (2¼lbs) of mince making sure to break it into smaller pieces. Add 2 eggs, 1 cup of plain bread crumbs, 1½ tablespoons of minced garlic, 1 small minced onion, 1½ tablespoons of chopped coriander (cilantro), 1 tablespoon of dried oregano, 1½ teaspoons of salt, 1 teaspoon of freshly ground black pepper, ¼ of a teaspoon of cayenne pepper, ¼ of a teaspoon of ground allspice and ½ a teaspoon of ground coriander. Mix until all the ingredients are well blended but don’t overwork the mixture or the meatballs will be mealy. Form into walnut-sized balls and place them closely together on a baking tray. Cook in the top half of the oven for about 10 minutes, until just firm to the touch. Drop them into the chipotle sauce and simmer for 5 minutes. Serve with tortillas or rice and any of the usual Mexican accompaniments: black beans, salsa, avocados, pickled onions, cheese.


Written by michelle picker

June 9, 2016 at 5:44 am

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