|1½ pounds||Ground beef|
|1||Clove garlic; minced|
|1 pinch||Black pepper|
|1||Tomato; finely chopped|
|Cilantro to taste|
|2 tablespoons||Lard or oil|
|1 quart||Canned tomato|
|½ cup||Red chile pulp -or-|
|2 tablespoons||Chile powder or both|
Date: Sat, 17 Feb 1996 15:15:58 -0500 (EST) From: "Montiel Arredondo" <arredon1@...> Its snowing here in lovely *sarcasm rears its ugly head* Michigan, and I decided something warm is definitely in order. So, here goes something my mom used to make..
Albondigas: Soak bread in water, squeeze it dry, and mix with meat, egg, and seasonings. Shape meat into walnut-sized balls. Brown onion in 2T fat.
Remove onion and reserve. Brown meatballs.
After meat has browned, add reserved onion, tomato, more spices as above and cilantro to taste, and 4-6C boiling water. Simmer slowly for 1½ hours.
For Soup: Mash tomato through a sieve or in a blender. Bring to a boil in a large pan, adding enough water to make 2 quarts of liquid.
Add chile pulp, salt and oregano. Boil down to about 3 pints liquid. Add albondigas, and simmer for about 1 hour.
NOTE: we like anchos for this, but pasilla or other dried pepper soaked in hot (not boiling) water for about 30 minutes would work well. Discard water, and process till you get a nice paste. Any leftover can be frozen for later use.
CHILE-HEADS DIGEST V2 #243
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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