Albondigas Al Chipotle (Mexican Meatball Soup) Recipe

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Type: Albondigas Al Chipotle (Mexican Meatball Soup) Free Cooking Recipe – Soups

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Ingredients / Directions

Directions:
1/2 bolillo-type bread
in pieces
1/4 cup(s) milk
5 tomatillos
cleaned and quartered
8 mint leaves
finely chopped
1 small onion
finely chopped
1 garlic clove
peeled and finely chopped
1/4 teaspoon cumin
1/2 kg ground beef
salt and pepper
to taste
50 g chihuahua-style cheese
cut in small cubes
the following is for the stock
4 large tomatoes
quartered
1 garlic clove
peeled
1 small onion
quartered
1-2 chipotle chili
1/4 cup(s) water
1 teaspoon vegetable oil
4-5 cup(s)s chicken broth
1 bay leaf”

1. In a small receptacle
soak the bolillo in milk for 5 minutes. Grind well the onion and garlic in a mortar.
2. Add the tomatillos
mint
cumin
and grind together until it forms a paste. Add the mixture to the ground beef
salt and pepper
and mix well with your hands. Form Albondiga meatballs about 4 cm in diameter with a piece of the Chihuahua cheese inside. Set aside.
3. To make the sauce
blend the tomatoes
onion
garlic
chiles and water in a blender to a puree.
4. In a large pot
heat the oil and then add the puree. Let it boil around 8 minutes and then add the stock
bay leaf
and salt to taste Bring to a boil again. Reduce the flame and let it cook 5 minute. Add the Albondigas and cook on medium heat for 30 minutes. Spicy!

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