Albondigas Recipes

Steps:

• Put chorizo, beef, pork, onion, panko, tomato paste, oregano, paprika, garlic salt, Aleppo pepper, turmeric, cumin and eggs in a large mixing bowl and knead together with your hands (using gloves is a good idea) until everything is thoroughly combined. Form the mixture into a ball, then cover and refrigerate, 30 minutes.
• Preheat the oven to 350 degrees F.
• Line a half sheet pan or cookie sheet with parchment paper. Working quickly, weigh out 1-ounce portions of the meat. Roll each portion into balls and transfer to the lined sheet pan.
• Roast, about 40 minutes. Toss the meatballs in the Cuban Catsup and serve over fresh greens, if desired.
• Combine the tomatoes, cumin, vinegar, garlic, paprika, Aleppo pepper, turmeric, salt, smoked paprika and 3/4 cup water in a small saucepan, and bring to a slow simmer over medium-low heat. Continue to cook, stirring occasionally, until most of the liquid has reduced and the mixture has thickened, about 10 minutes. Allow to cool for 10 minutes.
• Transfer to a non-reactive container and chill in the refrigerator for about 30 minutes.
• Pour the mixture into a blender and blend on high. With the blender running, drizzle in the oil to form an emulsion.

Steps:

• Make the meatballs first: Combine everything and mix thoroughly.
• Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
• You should make around 20 to 24 meatballs, set aside.
• Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
• Bring to boil, and reduce heat and simmer for 10 minutes.
• Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
• Return to simmer and cook another 10 minutes.
• Add zucchini and cook 10 minutes.
• Season with salt and pepper, to taste.
• You could top the soup with cooked rice, or just by itself.

Steps:

• Make the sauce: Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Cut off the top of each head of garlic, then wrap individually in foil. Toss the tomatoes on a rimmed baking sheet with 1 tablespoon olive oil and a pinch of salt. Toss the onions, poblanos and the remaining 1 tablespoon olive oil on another baking sheet. Roast the garlic, tomatoes, onions and poblanos, switching the pans halfway through, until the vegetables have softened and are browned in spots, about 45 minutes. (Remove any vegetables early if they?re getting too charred.)
• Squeeze the garlic cloves out of their skins. Remove the skin and seeds from the poblanos; set aside the poblanos and half each of the roasted garlic and onions for the albondigas. Puree the tomatoes, the remaining garlic and onions and the chopped chipotles in a blender, scraping down the sides as needed.
• Reduce the oven temperature to 400 degrees F. Melt the lard in a medium saucepan over medium-high heat. Add the roasted vegetable puree and cook until reduced by about half, 8 to 10 minutes. Pour in the stock, reduce the heat to medium and cook until slightly thickened and smooth, about 10 minutes. Gradually stir in the butter until incorporated; add the adobo seasoning and season with salt and pepper. Keep warm.
• While the sauce is simmering, make the albondigas: Pulse the carrot in a food processor until finely chopped. Add the reserved roasted poblanos, remaining roasted garlic and onions, chipotle puree, hot sauce, eggs, Cotija and cilantro and pulse until evenly and thoroughly mixed.
• In a large mixing bowl, combine the beef, carrot mixture, panko, masa harina, adobo seasoning, 2 teaspoons salt and a few grinds of pepper. Mix well with your hands (do not overwork the meat).
• Form the meat mixture into 1 1/2-inch balls (about 40). Arrange on 2 baking sheets and bake until browned and cooked through, 15 to 20 minutes. Toss into the sauce.
• To assemble the tacos, heat up the tortillas on a griddle, then spread some chipotle mayonnaise on each. Top with 2 or 3 meatballs and a little of the sauce. Garnish with the pickled onions, queso fresco and cilantro.
• Pickled Onions
• Combine 3/4 cup red wine vinegar, 1/2 cup water, 1 tablespoon sugar, 1/2 tablespoon kosher salt, 3 whole cloves, 1 bay leaf, 1/2 teaspoon each dried oregano and pepper and a pinch of red pepper flakes in a medium saucepan. Bring to a boil, then add 1 thinly sliced large red onion (separated into rings). Return to a boil, reduce the heat to medium and cook until the onion softens, 3 to 4 minutes. Remove from the heat, cover and let the mixture cool completely. Refrigerate in a covered container for at least 2 hours and up to 2 weeks.

Steps:

• In a Dutch oven, cook onion, garlic and ½ cup tomato sauce with olive oil until onion is tender. Add broth and ½ cup tomato sauce; bring to a simmer., Meanwhile, in a large bowl, mix ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce until combined. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. If desired, serve with tostadas and cabbage and garnish with cilantro.

Steps:

• Pour the water into a large pot over high heat and bring to a boil.
• Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
• Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
• Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.

Steps:

• Mix together all the ingredients for the meatballs.
• Note: Although brown rice can be substituted for white rice, cooking times need to be longer.
• Form into small meatballs and set aside.
• Note: I use my two tablespoon Pampered Chef scoop to form uniform meatballs.
• In a large pot, combine all soup ingredients except zucchini and cilantro.
• Bring to a boil.
• Add meatballs slowly so stock remains boiling and meatballs do not stick together.
• Lower heat and simmer for 30 minutes, or until your rice is done.
• Add sliced zucchini and cilantro, simmering just until zucchini is tender.
• We like to eat this as a complete meal with a fresh loaf of bread.

Steps:

• In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
• Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
• Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.