Featured Cookbook

ORDER/INFO

1. Arroz a la Mexicana (Mexican Rice)

2. Albondigas de Jalisco (Mexican Meatballs)

3. 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

... (more)

The Essential Cuisines of Mexico: Revised and updated throughout, with more than 30 new recipes

Authors: Diana Kennedy

Date: October 2000

ISBN: 0609603558

Publisher: Clarkson Potter

Hardcover

ORDER/INFO

Servings: 6

• THE MEATBALLS:

• 12 ounces (340 g) ground pork

• 12 ounces (340 g) ground beef

• 6 ounces (180 g) zucchini

• 2 large eggs

• 1/4 scant teaspoon dried Mexican oregano

• 8 peppercorns

• 1/4 scant teaspoon cumin seeds

• 1/3 onion, finely chopped

• salt to taste

• THE SAUCE:

• 2 pounds (900 g) tomatoes

• 3 to 4 chipotle chiles en adobo, or to taste

• 3 tablespoons vegetable oil

• 3/4 cup (185 ml) light meat or chicken broth

• salt to taste

1. Have the meat put through the finest screen of the grinder.

2. Trim the zucchini and chop very finely. Add to the meat.

3. 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.

4. 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.

5. 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.

6. 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.

More From This Book:

1. Arroz a la Mexicana (Mexican Rice)

2. Albondigas de Jalisco (Mexican Meatballs)

3. Albondigas en Salsa de Jitomate y Chipotle (Meatballs in Tomato and Chipotle Sauce)

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