| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground pork |
| 1 |
lb |
Ground beef |
| 1/2 |
ts |
Ground cumin |
| 2 |
|
Cloves garlic; chopped |
| 3 |
|
Eggs |
| 1/4 |
c |
Bread crumbs |
|
|
Salt and pepper; to taste |
| 6 |
|
Chipotle chiles; pickled or en adobo |
| 6 |
md |
Tomatoes; roasted & peeled |
| 1 |
c |
Chicken broth |
| 2 |
|
Cloves garlic |
| 3 |
|
Cumin seeds |
| 1 |
tb |
Dried oregano |
| 2 |
tb |
Lard |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
MEATBALLS
CHIPOTLE SAUCE
Combine the pork, beef, ground cumin, garlic, eggs, bread crumbs, and salt
and pepper to taste. Mix well. shape the mixture into medium-size
meatballs. Cook the meatballs in the Chipotle Sauce for about 25 minutes.
To make the Chipotle Sauce, puree the chiles, tomatoes, broth, garlic,
cumin seeds, and oregano. Strain. Saute' the puree in light lard and season
with salt and pepper to taste. Bring sauce to a boil.
NOTES : From: Frida's Fiestas, Recipes and Reminiscences of Life with Frida
Kahlo by Guadalupe Rivera and Marie-Pierre Colle. ISBN 0-517-59235-5
garhow@hpubmaa.esr.hp.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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