Yield: 8 Servings
Measure | Ingredient |
---|---|
1½ pounds | Ground beef |
1 slice | Bread |
1 \N | Egg |
1 \N | Onion; minced |
1 \N | Clove garlic; minced |
1 pinch | Sage |
1 pinch | Black pepper |
1 teaspoon | Salt |
1 \N | Tomato; finely chopped |
\N \N | Cilantro to taste |
2 tablespoons | Lard or oil |
1 quart | Canned tomato |
½ cup | Red chile pulp -or- |
2 tablespoons | Chile powder or both |
1 teaspoon | Salt |
1 pinch | Oregano |
FOR ALBONDIGAS
FOR SOUP
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, .