← Nouns Cooking · Mexican

Ingredients

• 600 g Minced beef
• 250 g Minced pork
• 1 large egg
• 100 g cooked white rice
• ¼ white onion, grated
• 2 cloves Garlic, grated
• 1 handful Mint, leaves finely chopped
• 1½ tsp Salt
• ½ tsp Black pepper
• ½ tsp Cumin
• 2 hard-boiled eggs, chopped, for the centres (optional)
• 700 g ripe plum tomatoes (about 5)
• ½ white onion
• 2 cloves Garlic
• 2 chipotle chillies in adobo, plus 1 tbsp of the sauce
• ½ tsp dried Mexican oregano
• 500 ml chicken or beef stock
• 2 tbsp Vegetable oil

Method

1. Blend the tomatoes, onion, garlic, chipotles and adobo sauce until smooth.
2. Heat the oil in a wide, deep pan or casserole over medium heat, pour in the purée and fry for 5 min, stirring, until it darkens. Add the stock and oregano and bring to a gentle simmer. Season with salt.
3. Meanwhile, mix all the meatball ingredients (except the boiled eggs) with your hands until evenly combined, without overworking. Fry a tiny piece to check the seasoning.
4. With wet hands, roll the mixture into about 24 balls the size of a walnut in its shell. If using the boiled eggs, press a little into the centre of each and seal.
5. Lower the meatballs into the simmering sauce in one layer. Cover and cook gently for 25–30 min, without stirring for the first 10 min so they set, until cooked through (71°C / 160°F in the centre).
6. Taste the sauce for salt and heat and serve with rice, beans and warm tortillas.

Tips

• Use 1 chipotle for a mild, family-friendly sauce.
• Swap the rice for 40 g breadcrumbs if you like (then it is no longer gluten-free).

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal Mexican Please ¡Hola! Jalapeño