ALBONDIGAS EN SALSA DE JITOMATE Y CHIPOTLE
(Meatballs in Tomato and Chipotle Sauce)
Jalisco, Mexico

Serves 6
THE MEATBALLS
340g    Ground pork
340g    Ground beef
180g    Zucchini
2    Eggs
¼    teaspoon dried Mexican Epazote
8    Peppercorns
¼    teaspoon cumin seeds
1/3    Onion, finely chopped
    Salt to taste
12    Flour tortillas
2     Cups of Pinto Beans (already prepared, find recipe in our website)

PREPARAING THE SALSA
900g    Tomatoes
2 to 3   Spoons  San Marcos Chipotle  In adobo or to taste
3    Tablespoons vegetable oil
¾    Cup light meat or chicken broth
    Salt to taste


Combine the meats in a large bowl.

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 4cm in diameter.

Cover the tomatoes with boiling water and let them cook for about 5 minutes. Drain and blend with the chipotles 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.

NOTE: You can prepare this dish ahead of time, even the day before. You can also freeze it.

Serve with beans, rice and corn tortillas for a delicious Mexican Meal