Albondigas en Salsa de Jitomate y Chipotle (Meatballs in Tomato and Chipotle Sauce)
Book Description
Can it be 30 years since Diana Kennedy's first cookbook was published? Since then, and due largely to her, Americans have learned that Mexican food isn't just burritos and combination plates, but a subtle, highly developed repertoire with roots in European as well as native Mexican cooking. The Essential Cuisines of Mexico combines in one book Kennedy's first three works, The Cuisines of Mexico, The Tortilla Book, and Mexican Regional Cooking. Updated and revised, and with 30 new recipes
Have the meat put through the finest screen of the grinder.
Trim the zucchini and chop very finely. Add to the meat.
Blend the eggs together with the rest of the meatball ingredients and mix well into the meat. Make 24 meatballs, about 1 1/2 inches (4 cm) in diameter.
Cover the tomatoes with boiling water and let them cook for about 5 minutes. Drain and blend with the chiles to a fairly smooth sauce.
Heat the oil in a wide pan, add the sauce, and when it comes to a boil, cook it over high heat for about 5 minutes. Add the broth and bring to a simmer. Add the meatballs and bring to a simmer once more.
Cover the pan and continue cooking the meatballs over low heat until they are done - about 50 minutes. Adjust the seasoning just before the end of the cooking time.
You can prepare this dish ahead of time, even the day before. You can also freeze it.
