[CH] mex -9- Albondigas Estilo Mama

Jim Weller (arcticchef@theedge.ca)
Mon, 03 May 2004 19:34:26 -0600 

Continuing today with some beef recipes....
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Albondigas Estilo Mama
 Categories: Soups, Beef, Mexican, Groundmeat, Chilies
      Yield: 8 Servings
 
    1/4 c  Masa harina; mixed with
    1/4 c  Warm water
      1 lb Ground beef
      1    Garlic clove; minced
      4 tb Lard or vegetable oil
      3    Garlic cloves
      1 tb Flour
      2 qt Fresh homemade beef or
           -chicken stock
    1/4 c  Chopped scallions; both the
           -white and the green parts
      1 lg Tomato; roasted, peeled,
           And chopped
      2    Anaheim or California long
           -green chiles or
           -jalapenos; roasted, peeled,
           -and chopped
      3 tb Finely-chopped cilantro;
           -leaves only
      3 tb Chopped fresh mint; leaves
           -only

  Meatballs Like Mama Makes

  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.
  
  Recipe by: Aaron Martinez

  Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Aaron
  Martinez From the TV FOOD NETWORK

  Formatted by Joe Comiskey
 
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