This recipe for Albondigas is a favorite during the winter months. Albondigas are Mexican meatballs, many times served in a savory red chile broth.
The Original Recipe
When it comes to food festivals, the Arizona Taco Festival is definitely the biggest party. Thinking about it conjures images of chihuahuas in tutus, tequila fueled party people and lots of tacos. I have been involved in some form the past three years, between podcasting, participating in the pepper eating competition (terrible idea) and taking in the tacos, but this was the first year cooking on the demo stage under the big tent. What to make? Sticking with the Mexican theme and knowing that I had some AZ Grass Raised Beef in the freezer, albondigas came to mind.
Red Chile
The recipe starts with dried chile peppers. You can find these in Latin markets, though here in AZ, they’re in most regular grocery stores. These add depth and a bright red color to the broth.
Meatball Cooking
Be sure to preheat your pan before adding the oil and the beef. The meatballs are less apt to stick when the pan is preheated. I like searing the meatballs in the pan and then adding in the broth to it. But, a lot of folks are fans of meatballs baked in the oven. You can certainly bake these before adding them to the broth, but I figure, why dirty an additional pan?
*Beef donated by AZ Grass Raised Beef
*Original recipe by Joanie Simon (joaniesimon.com)
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Albondigas
- Total Time: 40 mins
- Yield: 10 servings 1x
Description
Mexican meatballs with a savory red pepper broth.
Ingredients
- 3 oz dried chile peppers (tops and seeds removed)
- 3 cups boiling water
- 1 lb ground beef
- 1 cup tortilla chips
- 1/2 cup milk
- 1/2 tsp cumin
- 1 tsp paprika
- 1 tsp chile powder
- 4 oz crumbled queso fresco
- 1/2 tsp salt
- 2 Tbs cilantro minced
- 1/2 white onion, minced
- 1/4 cup red wine vinegar
- 1 Bouillion cube
- 3 cloves garlic
- 1 Tbs lime juice
- 1/2 of the unused onion diced
- 5 cups water
Instructions
- First, start by rehydrating 3 ounces of dried chile peppers (tops and seeds removed) in 3 cups of boiling water. Let them steep at least five minutes, then using a stick blender, blend the sauce until smooth.
- Next, smash up 1 cup of tortilla chips and mix with 1/2 cup milk. Let that sit for two minutes so that the milk is absorbed. Then add in 1 lb ground beef, 1/2 tsp cumin, 1 tsp paprika, 1/2 tsp chile powder, 4 oz crumbled panela cheese, 1/2 tsp salt, 2 Tbs. cilantro, and half of a white onion, shredded. Mix this all together until fully incorporated then form into small meatballs and sear off in a medium high skillet with a little bit of oil.
- Combine the vinegar, bouillion cube, garlic, and lime juice in a blender with the rehydrated peppers and broth and blend until smooth.
- Add the sauce to the pot with the meatballs and then add in the water to make it a soup consistency.
- Heat over medium high and allow to simmer so as to complete cooking the meatballs and to thicken the soup (approx 10 min, up to 30). Serve garnished with extra panela cheese and cilantro.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Soup
- Cuisine: Mexican
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