Albondigas

55m
Serves 6
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Directions

  1. 1Chop 30 to 35 mint leaves.
  2. 2Chop 8 tomatoes in big chunks.
  3. 3Chop half an onion and 6 garlic cloves.
  4. 4Thinly slice 3 to 6 chiles moritas.
  5. 5Chop 6 yellow potatoes, 4 carrots, and 3 squash in big chunks.
  6. 6Add a big drizzle of oil to a stock pot, then add your onions.
  7. 7Once the onions are translucent, add in the tomatoes.
  8. 8Cook tomatoes and onions until they look like a jam.
  9. 9Once your onions and tomatoes are soft, add in the garlic.
  10. 10In a big bowl add 2 pounds of 80/20 ground beef, 1 tablespoon of salt, grind in some pepper, then add your mint and 1 cup of uncooked white rice.
  11. 11Mix everything well, then add 2 eggs to help bind the albondigas together.
  12. 12Use a spoon or measuring cup to start forming the balls.
  13. 13When building your albondigas lightly squeeze as you form to help it turn into a ball, but don't squeeze too much or they'll come out too firm.
  14. 14Add 1 tablespoon of salt and your chiles moritas to the tomato, onion, and garlic jam.
  15. 15Carefully drop in your albondigas and add 1 cup of water, then cover.
  16. 16After 10 to 15 minutes, add 12 cups of water.
  17. 17Add the potatoes, carrots, and season with 2 tablespoons of chicken bouillon.
  18. 18Mix everything well and cover for another 20 to 30 minutes on medium heat.
  19. 19After 20 to 30 minutes have passed, add your squash and cover for another 15 minutes.
  20. 20Serve with limon and tortillas quemadas.

Ingredients

  • 30 mint leaves
  • 8 tomatoes
  • 0.5 onion
  • 6 garlic cloves
  • 3 chiles moritas
  • 6 yellow potatoes
  • 4 carrots
  • 3 squash
  • 1 big drizzle oil
  • 2 pounds 80/20 ground beef
  • 2 tablespoons salt
  • 1 grind pepper
  • 1 cup uncooked white rice
  • 2 eggs
  • 13 cups water
  • 2 tablespoons chicken bouillon
  • 1 limon
  • 2 tortillas quemadas

Equipment

knifecutting boardstock potwooden spoonmeasuring cup

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