Re:[CH] Traditional SuperBowl Recipes
Senor Chile Monger (supervisor@scudder.sbceo.k12.ca.us)
Thu, 22 Jan 1998 07:17:48 -0800
Saw this one at Fiery-Foods Super Site in an article by Nancy Gerlach and
since I just happen to have a couple of cans of Herdez Chipotle in Adobo
and since Super Bowl is coming up.........
Enjoy!
Chipotle Appetizer Meatballs
These spicy meatballs are a wonderful appetizer and, when served in a
chafing dish, will hold for a long time. Simple to prepare, they can be
made ahead of time and reheated before serving.
Sauce:
1 medium onion, chopped
4 garlic cloves, chopped
1 tablespoon vegetable oil
1 cup tomato sauce
2 cups beef broth
1/4 cup chipotles en adobo along with the sauce, stems removed
Meatballs:
1 pound ground beef
1 pound ground pork
˝ cup finely chopped onion
1/4 cup finely chopped fresh cilantro
˝ cup bread crumbs
1 egg, beaten
Salt and freshly ground black pepper
Vegetable oil for frying
Garnish: Chopped fresh cilantro
To make the sauce, sauté the onion and garlic in the oil until they are
lightly browned. Add the tomato sauce, broth, and the chipotles in
adobo sauce. Heat the mixture to just under boiling and simmer for 20
minutes. Place the sauce in a blender or food processor and puree until
smooth.
To make the meatballs, combine the beef, pork, onion, cilantro, bread
crumbs, egg, and season with salt and pepper. Gently mix, then form
into small meatballs. Pour a couple of tablespoons of the oil in a heavy
saucepan and brown the meatballs. Remove and drain.
Return the sauce to the pan, add the meatballs and simmer for 15 to
20 minutes to finish cooking the meat.
To serve: place in a chafing dish, garnish with the cilantro and serve
accompanied with toothpicks.
Yield: 8 servings as an appetizer
*************************************************************
* For the sake of tolerance do we tolerate the intolerable? *
*************************************************************