FRIDA KAHLO’S MEXICAN MEATBALLS IN CHIPOTLE SAUCE

FRIDA KAHLO’S MEXICAN MEATBALLS IN CHIPOTLE SAUCE (for eight)

 Meatballs, Frida Kahlo's Mexican meatballs in chipotle sauce 1  Meatballs, Frida Kahlo's Mexican meatballs in chipotle sauce 2

 

For the meatballs:

1 pound ground pork

1 pound ground beef

½ teaspoon ground cumin

2 garlic cloves, chopped

3 eggs (lightly beaten)

¼ cup (fresh) bread crumbs

salt and pepper

For the chipotle sauce:

6 chipotle chiles, pickled or in a marinade (I used chiles from a 7 ounce can of chipotles en adobo)

6 medium tomatoes, roasted and peeled (you can substitute three 14-1/2 ounce cans fire roasted, diced  tomatoes with their juice)

1 cup chicken broth

2 garlic cloves

3 teaspoons cumin seeds

1 tablespoon dried oregano

2 tablespoons lard (you can substitute peanut oil)

salt and pepper


 

  1. Make the meatballs: Combine the pork, beef, ground cumin, garlic, eggs, bread crumbs and salt and pepper to taste.  Mix well.  Shape the mixture into medium-size (about 2 inches in diameter) meatballs. Set aside.
  1. Make the chipotle sauce: Puree the chiles, tomatoes, broth, garlic, cumin seeds and oregano.  Strain.  Saute the puree in hot lard and season with salt and pepper to taste.  Skim off any froth that rises and any excess oil if you’ve used it.  Bring sauce to a boil.
  1. Add the meatballs and cook them in the chipotle sauce, turning occasionally, for about 25 minutes, or until they are cooked through and the sauce has thickened. Serve with arroz blanco.

 

adapted from Guadalupe Rivera and Marie-Pierre Colle, Frida’s Fiestas

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