Albondigas with Chile Chipolte
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Ingredients
| 2 tsp. | salt | | 5 lbs. | ground beef | | 1 cup | rice | | 1 | lg. onion, minced | | 2-1/2 clove | garlic, minced | | 1-1/2 | tomatoes, minced | | 1 tbsp. | marjoram | | 1 tbsp. | thyme | | 3 tsp. | flour | | 3 | eggs | | 2 tbsp. | oil | | 2-2/3 cup | tomato, minced | | 1 | md. onion, chopped | | 2 cups | chile sauce |
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Instructions
Add 2 tsp. salt to meat, mix well. Sprinkle 1 cup rice and minced onion, garlic and tomato, marjoram, thyme, flour and eggs well beaten, mix together. Make meat balls (2-inch diameter). Heat fry pan and add oil. Sauté 2-2/3 cups tomato, chopped onion and chile sauce until onions are translucent. Boil water. Add sauteed ingredients and salt. Return to a boil and reduce heat to a simmer for 15 minutes. Add meatballs one by one and cook 20 minutes. Skim off fat.
Author's Comments
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.
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