Description
Mexican meatballs with a savory red pepper broth.
Ingredients
Scale
- 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