Albondigas Meatball Tacos

Tired of ordinary meatballs? Try making tacos with albondigas. Albondigas – a Spanish-Mexican dish, meat Meatballs in a thick vegetable spicy and slightly spicy sauce. Taco – traditional mexican dish. Taco consists of corn or wheat tortillas called tortilla c varied stuffing – beef, pork, chicken, seafood, refried beans, vegetables, and even Mexican stew cactus. Tacos are eaten without cutlery, folding tortilla with stuffing in half. The dish appeared before the Europeans arrived in Mexico. As a result, tacos with albondigas turns out to be very satisfying and delicious. Such a dish is very appropriate not only in hot Mexico, but and in mid-latitudes, especially in the cold season. друзьями: Time: 2 час. Complexity: Servings Per Container: 10-12 volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 20 small tortilla cakes
• 1.1 kg ground beef
• 2 heads of garlic
• 3 plum tomatoes
• 2 tbsp. l olive oil
• 2 medium onions, cut into quarters
• 2 small chili peppers
• 2 tbsp. l chopped chipotle, canned in sauce adobo
• 2 tbsp. l lard or margarine
• 2 tbsp. chicken broth
• 4 tbsp. l cold butter sliced into pieces
• 2 tsp adobo sauce from a jar of pepper plus 1 tbsp. l for meatballs
• 1 medium carrot, coarsely chopped
• 2 tbsp. l Chipotle puree (mashed chipotle in adobo sauce)
• 1 tbsp. l hot sauce
• 2 large eggs
• 1/2 tbsp. chopped kotiha cheese
• 1/4 Art. chopped fresh cilantro
• 4 tbsp. breadcrumbs (possibly more as necessary)
• 0.5 tbsp cornmeal masa harina

Recipes with similar ingredients: tortilla, ground beef, breadcrumbs, hot sauce, chipotle pepper in adobo sauce, cheese Kotikha, corn flour, jardigner, red onion, wine vinegar, bay leaf, oregano, clove

Recipe preparation:

1. Place the grills in the upper and lower third of the oven and preheat it to 230 ° C. Make the sauce: cut the top part of each head of garlic, then wrap each in foil. Spread the tomatoes on a baking sheet with sides, watering them 1 tbsp. l olive oil and sprinkled with a pinch of salt. Put onion, pepper blanched, watered with the remaining 1 tbsp. l olive oil on the other a baking sheet. Bake garlic, tomatoes, onions and pepper blanched in in the middle of cooking swapping pans until vegetables become soft and not browned, about 45 min. (Pull out the vegetables earlier if they start to burn).
2. Peel the garlic cloves. Remove the peels and seeds from pepper blanched. Set aside pepper and half baked garlic and onions for albondigas. In the blender, mash the remaining tomatoes garlic and onions, as well as chopped chipotle. As needed scrape the mixture on the sides of the blender bowl.
3. Reduce oven temperature to 200 ° C. Melt lard in medium-sized saucepan over medium heat. Add mashed potatoes from baked vegetables and cook until the volume decreases approximately half, 8-10 minutes. Pour in broth, reduce heat to medium and cook until the mixture slightly thickens, about 10 minutes. Add the oil gradually, stirring until it dissolves in mixtures. Add adobo seasoning as well as salt and pepper. Keep in warmer.
4. Make albondigas while preparing the sauce: finely chop carrots in a food processor. Connect with the remaining baked vegetables (peppers, garlic and onions), mashed chipotle, hot sauce, eggs, kotikha cheese and cilantro and beat in a blender until all does not mix evenly and thoroughly.
5. In a large bowl, mix ground beef, a blender mixture, bread crumbs, corn flour, adobo sauce, 2 tsp. salt and a few pinches of pepper. Mix well with your hands (do not knead the minced meat.) Make meatballs the size of this mixture about 3.8 cm. (about 40 pcs.). Put them on 2 baking sheets and bake until tender 15-20 minutes. Put in the sauce.
6. For serving, you will need: crumbled keso fresco cheese, spicy mayonnaise and cilantro. To make tacos, warm the tortillas on grill pan, then spread each cake with hot mayonnaise. Place 2 or 3 meatballs and a little sauce on top. Decorate pickled onions, mayonnaise, keso fresco cheese and cilantro.
   

   Pickled Onion Jardigner

   Mix 3/4 tbsp. red wine vinegar, 1/2 tbsp. water, 1 tbsp. l sugar, 0.5 tbsp. l salt, 3 buds of cloves, 1 bay leaf, 0.5 each tsp dried oregano and pepper and a pinch of red pepper in medium the pan. Bring to a boil, then add 1 thinly sliced large red onion rings. Reduce heat to medium and cook until the onion softens, 3 to 4 minutes. Take off fire, cover and let the mixture cool completely. Store in a closed container for at least 2 hours and no more than 2 weeks.