Albondigas with chile chipotle

Yield: 1 Servings

Measure Ingredient
2 teaspoons Salt
5 pounds Ground beef
1 cup Rice
1 \N Onion minced
2½ \N Clove garlic minced
1½ \N Tomato minced
1 tablespoon Marjoram
1 tablespoon Thyme
3 teaspoons Flour
3 \N Eggs
2 tablespoons Oil
2⅔ cup Minced tomato
\N \N Onion
2 cups Chile sauce

By Maria Lugo, Isabel Gonzalez

Sometimes in Mexico we cooked Albondigas in Chile Chipotle for the family.

When we cooked it , everyone in the family ate it. The albondigas is usually eaten for dinner. We think this is the tradition of the Mexican because the Mexican people feel really happy when we eat the Albondigas of Chile Chipotle.

1. Add 2 teaspoon salt to meat mix well 2. Sprinkle 1 cup rice and minced onion, garlic and tomato 3. 2 teaspoon marjoram and thyme 4. 3 teaspoon flour

5. 3 crack eggs beat well mix together 6. Make meat ball 2 inches in diameter 7. Heat fry pot

8. Boil water

9. 2 teaspoon oil in fry pan

10. 22/3 cup minced tomato and onion add 2 cup chile sauce stir 11. Add to water simmer until boil 12. 2 teaspoon salt

13. cook for 15 minutes

14. Add meatballs one by one

15. And cook 20 minutes

16. Skim off fat.

Posted to CHILE-HEADS DIGEST V4 #282 by Judy Howle <howle@...> on Jan 24, 1998

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