Albóndigas Mexicanas – smoky Mexican meatballs
Item 1 of 1
This albóndigas Mexicanas recipe is full of smoky flavour. Serve up these Mexican meatballs as a tasty midweek meal, served with plenty of coriander and fluffy rice.
First published in 2018
Ingredients
Metric
Imperial
Meatballs
- 250g of beef mince
- 250g of pork mince
- 75g of cooked rice
- 1 tsp garlic paste
- 1 tsp smoked chilli paste
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1 handful of coriander, chopped
Smoky tomato sauce
SAVE RECIPE
Method
1
To make the meatballs, place all the ingredients in a bowl and mix together thoroughly with your hands. Test the seasoning of the mixture by frying off a pinch of the mixture and tasting
2
When you’re happy with the flavour, divide the mixture into eight and roll into balls
3
Place the tomatoes over an open flame (a gas hob or a barbecue works best) and rotate until the skins are completely black. Leave to cool. Do the same with the onion, chilli and garlic (keeping the skins on)
4
When cool enough to handle, peel and discard the black skins from the charred vegetables. Finely chop the onion, chilli and garlic and gently fry in a splash of olive oil with a pinch of salt
5
Roughly chop the tomatoes and add them to the pan once the onions have softened. Stir through the smoked chilli paste and simmer for 10–15 minutes
6
Transfer the sauce to a blender and blitz to a smooth sauce
7
Dust the meatballs in flour. In a high-sided, non-stick pan, start to gently brown off the meatballs in a splash of oil
8
Pour over the tomato sauce and cover with a lid. Simmer on the lowest heat for 20 minutes to allow the meatballs to gently steam and become nice and tender
9
Serve hot with plenty of fresh coriander and a bowl of fluffy rice
First published in 2018
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
