12903 Serves 8 (about 4 meatballs per person) Wed Aug 06 08:10:35 -0700 2008 Tue Feb 03 03:55:09 -0800 2009 Licensed http://www.chow.com/recipes/12903 Tue, 03 Feb 2009 11:55:09 GMT Every world cuisine cooks meat-balls, and their origin is most likely the Middle East. The meatball recipes known in Mexico were introduced by the Spanish conquerors. Regional variations have developed over the years, but this dish is enjoyed all over Mexico. This version includes the best aspects of recipes from Guadalajara, Ixtapa, and Mexico City.

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To prepare the meatballs place the herbs, spices, salt, half-and-half, egg yolk, and garlic in a blender or processor and purée. Soak the bread in this mixture until soft, then combine it with the ground beef and pork, the rice, and hardboiled egg.

Blend the mixture well and form into 32 meatballs approximately 1 inch [2.5 cm] in diameter. Reserve. (The meatballs can be made several hours in advance.)

Lightly toast the chipotles on a griddle or over an open flame until they puff up and soften. Slit the chiles open and remove as many of the seeds as is practical.

Sauté the chiles in the lard or oil, flattening them as they cook with the back of a spoon, until they become very dark.

Drain the chiles, reserving the cooking oil, and place in a food processor with the roasted tomatoes and purée until smooth.

Sauté the onion in the oil used to sauté the chiles until just translucent. Add the garlic and sauté 30 seconds, then add the comino. Adjust for seasoning with salt.

Add the tomato-chipotle purée and sauté over medium-high heat while scraping and stirring constantly, until the sauce is reduced and thick.

Add the hot beef broth to the reduced sauce. Stir well and increase the heat to a simmer. Gently lower the meatballs into the sauce. The sauce should just cover them (add a little hot water if necessary).

Cover the pan and simmer the meatballs for 20 minutes, turning periodically. Continue to cook, uncovered, for 20 minutes.

Serve 4 meatballs per person in a small pool of sauce. Garnish with shredded mint leaves and accompany with 2 fresh corn tortillas per person.

]]> http://www.chow.com Arthur L. Meyer 50 Main 3 fresh mint leaves

]]> ¼ teaspoon [1 mL] thyme

]]> ¼ teaspoon [1 mL] marjoram

]]> ½ bay leaf

]]> ½ teaspoon [3 mL] comino (ground cumin)

]]> ½ teaspoon [3 mL] black pepper

]]> 1 teaspoon [5 mL] salt

]]> 3 tablespoons [45 mL] half-and-half

]]> 1 egg yolk

]]> 2 garlic cloves, minced

]]> ½ slice stale bread

]]> 8 ounces [225 g] ground beef

]]> 4 ounces [110 g] ground pork (30% fat content)

]]> ¼ cup [60 mL] cooked rice

]]> 1 hard-boiled egg, finely chopped

]]> 6 dried chipotle chiles

]]> 2 tablespoons [30 mL] lard or vegetable oil

]]> 1½ pounds [675 g] tomatoes, fire roasted or broiled

]]> 1 small white onion, thinly sliced

]]> 3 garlic cloves, minced

]]> ½ teaspoon [3 mL] comino

]]> 1 teaspoon [5 mL] salt, or to taste

]]> 2½ cups [600 mL] hot beef broth

]]> 6 fresh mint leaves, shredded, for garnish

]]> 16 corn tortillas

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