OAXACAN MEATBALLS in CHILE TOMATO SAUCE
Source of Recipe
Mexico's Feasts of Life by Patricia Quintana
List of Ingredients
Meatballs:
1 1/2 lbs. ground beef & veal, mixed
4 cloves garlic, peeled & pureed
1/2 med. onion, peeled & chopped
6 med. ripe tomatillos, husked & chopped
Salt & pepper to taste
2 eggs
3 slices wheat bread, soaked in milk
Sauce:
1/3 c. vegetable oil
2 cloves garlic, peeled
4-5 large ripe tomatoes
3 garlic cloves, peeled
1 med. onion, chopped
4-5 chiles, dried & fried
1 1/2 TBS. corn masa dissolved in 3-4 cups chicken broth or water
Recipe
Prepare meatballs by mixing and shaping into 1" balls; set aside.
For sauce: Brown garlic in oil; remove and discard. Combine tomatoes, garlic, onion and chiles in blender or food processor and blend. Strain; add to pot and simmer 40 minutes or til sauce releases fat. Add dissolved corn masa
and season with bouillon or salt. Add meatballs to sauce and simmer 20-30 minutes.
Serve with ric or beans and tortillas. ( For "fancy", serve in fried tortilla baskets.) Serves 8.
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