| 14 cup Masa harina mixed with | | 1/4 cup Warm water | | 1 lb Ground beef | | 1 x Garlic clove minced | | 4 tbl Lard or vegetable oil | | 3 x Garlic cloves | | 1 tbl Flour | | 2 qt Fresh homemade beef or chicken stock | | 1/4 cup Chopped scallions, both the white | | and the green parts | | 1 lrg Tomato roasted, peeled, | | and chopped - (If you are unable to find | | truly ripe tomatoes, add 4 tablespoons canned tomato sauce) | | 2 x Anaheim or California long green chiles | | or jalapenos roasted, peeled, | | and chopped | | 3 tbl Finely-chopped cilantro, leaves only | | 3 tbl Chopped fresh mint, leaves only |
| | Combine masa harina with warm water. Mix ground meat with prepared masa, salt , pepper , garlic . Make meatballs about 1-inch round, about the size of a walnut . Set aside. | | In medium saute pan heat 2 tablespoons lard or oil over medium heat. Add 1 whole garlic clove . Let cook for 20 seconds, press with back of a cooking spoon to release the flavor. Remove the garlic. Set aside. | | Brown the flour in the lard until dark golden color, about 1 minute. Heat stock in soup pot or large Dutch oven until warm and add flour mixture. Bring to a boil and lower heat to simmer stock for 5 minutes. Taste and correct seasoning. | | Heat remaining 2 tablespoons lard or vegetable oil in large frying pan, add chopped scallion , tomato , chiles and the reserved 2 garlic cloves, minced, stir well to combine. Cook for 2 minutes and add to stock. Add cilantro and mint and simmer for another 5 minutes. Add the meatballs to the stock and simmer over low fire for 15 minutes or until done. | | This recipe yields about 45 small meatballs. | | Comments: Whenever my mother comes to visit, I always ask her to make me these albondigas. I have tried to serve them at the restaurant but people can't seem to get excited about meatballs. Too bad! It's a fabulous soup. My mother always served it with freshly made corn tortillas , salsa casera and refried beans with asadero. Meatballs freeze well and reheat wonderfully. |
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