This recipe, while extensive, was absolutely amazing!
olive oil, divided
1 small onion, minced
2 cloves garlic, minced
1 t ground cumin
1/2 t oregano
1/2 t ground coriander
2 pinches ground cinnamon
salt and pepper to taste
1 egg
1/4 cup cream or half-and-half
1/3 cup plain breadcrumbs
3/4 lb ground beef
10 oz fresh chorizo, casing removed
Sauce
1 onion, chopped
2 baby carrots, chopped
1 jalapeño, seeded and minced
1 T chili powder
1 28 oz can diced tomatoes
2 cups chicken stock or broth
1 lime, juiced
1/4 cup chopped fresh cilantro
1/2 cup sour cream for serving
handful tortilla chips, crushed, for serving
Place a small frying pan drizzled with a little olive oil over medium heat. Add onion, garlic, cumin, oregano, coriander, cinnamon and salt and pepper; cook til the veggies are tender, about 5 minutes. Remove pan from heat and set aside.
In a large bowl, beat the egg and cream. Add breadcrumbs. Let soak about 1 minute. Add the cooled veggies to the bowl along with the ground beef, chorizo and additional salt and pepper. Combine the mixture and form into 1" balls. Add oil to a large frying and brown meatballs. Drain.
Meanwhile, start the sauce: heat a large pot drizzled over with a little oil over medium heat. Add the Add onion, carrots and jalapeño; cook til tender, 5-6 minutes.
Add the tomatoes, chicken stock and chili powder. Bring up to a bubble and add in the browned meatballs. Reduce the heat to medium and simmer til the meatballs are cooked through, about 10 minutes.
Stir in lime juice and cilantro and serve garnished with tortilla chips.
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Comments: 23
Al-b-on-di-gas
in fact I'm making a big batch of veggie soup today
Man, that sounds fantastic.
I knew it would be something you would like too.
I can't believe that some restaurants don't have it and call themselves Mexican... phhttt.
Thanks.