Albóndigas en Salsa de Chile Chipotle
Meatballs (Albondigas)
1 piece of sliced bread soaked in milk, excess milk squeezed
1 egg
1/2 onion, cut into chunks
2 slices of ham or a little can of deviled ham
1-1/2 teaspoon salt
1/4 teaspoon black ground pepper
1 lb (454 grams) ground beef
1 lb (454 grams) ground pork
Sauce
6 to 8 big Roma tomatoes, (2.7 kilos, 6 lbs)
1 piece of sliced bread (try 2 next time)
1/2 onion in chunks
1/8 teaspoon wine vinegar
1 chipotle chili from a can, additional can sauce to taste
5 grams, 5 parsley sprigs, leaves only
5 cilantro sprigs, the top half
3 to 3-1/2 tablespoons chicken bouillon powder, depending on the amount of sauce
1/4 teaspoon ground pepper
Salt, to taste
10 small to medium potatoes (2 lbs), peeled and cut into quarters, and submerged in water to prevent rusting
Directions
Mise en Place
1. Move an oven tray about 3 to 4 inches from the broiler. Preheat the broiler to high. Place the tomatoes in a rimmed sheet pan covered with aluminum foil. Broil the tomatoes on high for about 15 minutes on each side, or until the peel separates. Set aside to cool.
2. Place a large pot over medium heat and add canola oil to it. Fry the quartered slice of bread until very dark. The fried bread will give color to the sauce. Set aside.
Albondigas
3. Add the soaked bread, egg, onion, ham, salt, and pepper to a blender. Blend to achieve a uniform paste. Set aside.
4. Add the ground pork and beef to a large bowl and mix with a serving fork until they integrate. Add the paste to the meat and mix well. Add bread crumbs if the combination is not thick enough to form the balls. Using a small ice cream scoop (1/3 cup), separate the meat into equal-sized meatballs. Using lightly wet hands, smooth and shape the meatballs into a ball, place them on a tray, and place them in the freezer until the sauce is ready.
Sauce
5. Peel the now-cooled tomatoes and cut them into chunks. Add some tomatoes to the blender and add the fried bread, onion, vinegar, chipotle chili, parsley, cilantro, chicken bouillon powder, and pepper. Add some oil to the large pot used to fry the bread and bring it to medium heat. Add the blended sauce to the pot. Blend the rest of the tomatoes and add to the pot.
6. Carefully add the meatballs to the sauce and the the potatoes. Cook, uncovered over medium heat, until the potatoes are soft, about 90 minutes. Try the sauce and adjust the salt and spiciness by adding some of the sauce to the chipotle can or jar.
7. Serve with Mexican rice and beans.
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