| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Salt |
| 5 |
lb |
Ground beef |
| 1 |
c |
Rice |
| 1 |
|
Onion minced |
| 2 1/2 |
|
Clove garlic minced |
| 1 1/2 |
|
Tomato minced |
| 1 |
tb |
Marjoram |
| 1 |
tb |
Thyme |
| 3 |
ts |
Flour |
| 3 |
|
Eggs |
| 2 |
tb |
Oil |
| 2 2/3 |
c |
Minced tomato |
|
|
Onion |
| 2 |
c |
Chile sauce |
INSTRUCTIONS
By Maria Lugo, Isabel Gonzalez
Sometimes in Mexico we cooked Albondigas in Chile Chipotle for the family.
When we cooked it , everyone in the family ate it. The albondigas is
usually eaten for dinner. We think this is the tradition of the Mexican
because the Mexican people feel really happy when we eat the Albondigas of
Chile Chipotle.
1. Add 2 teaspoon salt to meat mix well
2. Sprinkle 1 cup rice and minced onion, garlic and tomato
3. 2 teaspoon marjoram and thyme
4. 3 teaspoon flour
5. 3 crack eggs beat well mix together
6. Make meat ball 2 inches in diameter
7. Heat fry pot
8. Boil water
9. 2 teaspoon oil in fry pan
10. 22/3 cup minced tomato and onion add 2 cup chile sauce stir
11. Add to water simmer until boil
12. 2 teaspoon salt
13. cook for 15 minutes
14. Add meatballs one by one
15. And cook 20 minutes
16. Skim off fat.
Posted to CHILE-HEADS DIGEST V4 #282 by Judy Howle <howle@ebicom.net> on
Jan 24, 1998
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”