Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup cooked white rice
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 ancho chiles, stemmed and seeded
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- Chopped fresh cilantro, for garnish
Special equipment needed:
- Large mixing bowl
- Large skillet
- Blender or food processor
- Small mixing bowl
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, cooked rice, finely chopped onion, minced garlic, beaten egg, ground cumin, dried oregano, salt, and black pepper. Mix well.
2. Shape the mixture into 1-inch meatballs and roll them in the all-purpose flour.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
4. In the same skillet, add the chopped onion and minced garlic. Cook until softened, about 3-5 minutes.
5. In a blender or food processor, combine the chicken broth, ancho chiles, ground cumin, dried oregano, salt, and black pepper. Blend until smooth.
6. Add the blended mixture to the skillet with the onions and garlic. Bring to a simmer and cook for 10 minutes.
7. In a small mixing bowl, whisk together the cornstarch and water. Add the mixture to the skillet and stir until the sauce thickens, about 2-3 minutes.
8. Add the meatballs to the skillet with the sauce. Cover and simmer for 15-20 minutes, or until the meatballs are cooked through.
9. Serve the Mexican Albóndigas with Ancho Chile Sauce hot, garnished with chopped fresh cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Skillet: medium-high heat
- Sauce: simmer
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 21g
- Carbohydrates: 18g
- Protein: 23g
Substitutions for ingredients:
- Ground beef: ground pork or ground turkey
- White rice: brown rice or quinoa
- Ancho chiles: guajillo chiles or pasilla chiles
Variations:
- Add chopped vegetables such as bell peppers or carrots to the meatball mixture for added flavor and nutrition.
- Use a different type of sauce such as a tomato-based sauce or a spicy salsa.
Tips and tricks:
- Make sure to brown the meatballs well before adding them to the sauce for added flavor and texture.
- If the sauce is too thick, add more chicken broth or water to thin it out.
- Serve with warm tortillas or rice for a complete meal.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Mexican Albóndigas with Ancho Chile Sauce in a large serving dish with a sprinkle of chopped fresh cilantro on top.
Garnishes:
- Chopped fresh cilantro
Pairings:
- Serve with warm tortillas or rice for a complete meal.
Suggested side dishes:
- Refried beans
- Mexican rice
- Grilled vegetables
Troubleshooting advice:
- If the meatballs are falling apart, add more flour to the mixture to help bind it together.
Food safety advice:
- Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
- Albóndigas are a traditional Mexican meatball dish that is often served in a tomato-based sauce. This version uses an ancho chile sauce for added flavor and spice.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot with warm tortillas or rice for a complete meal.
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Region: Mexican