ALBONDIGAS

Albóndigas (Meatballs)

Although albóndigas (Mexican meatballs) are usually served in soup, they make a nice appetizer or main dish, too.

1-1/2 pounds ground pork
1/3 cup finely chopped onion
2 large or 3 small garlic cloves, minced or put through a garlic press
2 canned chipotle chiles in adobo sauce, finely chopped
1/2 ground coriander or coriander seed, toasted and ground
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano leaves, crumbled
1 tablespoon chili powder
1/2 teaspoon salt
2 tablespoons Masa Harina
1 large egg
1-1/2 quarts chicken broth

Combine the ground pork with the onion, garlic, chiles, coriander, pepper, oregano, chili powder and salt, mixing well. Beat the Masa Harina into the egg until well incorporated. Then pour egg mixture over meat mixture and combine well.


For soup:

Form the meat mixture into 1-inch balls. Bring the chicken broth to a boil in a Dutch oven or stockpot. Gently lower the meatballs into the broth and bring to a simmer. Simmer for 15 to 20 minutes. Garnish individual servings with chopped fresh cilantro.


For an appetizer or main dish:

Form the meat mixture into 2-inch balls. In a large skillet, fry the meatballs in 2 tablespoons corn oil, turning until browned on all sides. Remove meatballs from skillet and drain on paper towels. Drain grease from skillet. Return meatballs to skillet, add chili gravy, and simmer briefly until heated through.

Makes 4 servings.


Chili Gravy

This chili gravy is indispensable for enchiladas, tamales, and a host of other Tex-Mex dishes. Our recipe calls for three tablespoons of chili powder because it suits our tastes. You may use more less, according to yours.
3 tablespoons melted shortening or lard
1 medium onion, finely chopped
1 large garlic clove, minced or put through a garlic press
1 tablespoon bacon drippings
3 tablespoons good chili powder (preferably Gebhardt's or your own homemade)
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, preferably Mexican
2 cups beef stock
2 cups water
1 tablespoon Masa Harina
Salt to tasteOver medium heat, sauté the onion and garlic in the oil until the onion is softened, but not browned. Stir in the bacon drippings, chili powder, cumin, oregano; then gradually add the beef stock and water, stirring well.

Simmer, uncovered, for 30 minutes until mixture is slightly reduced and thickened. Mix the Masa Harina with a few tablespoons of water or the gravy, itself, and stir back into the gravy. Simmer for 10 minutes more. Taste the gravy and add salt only if you think it necessary.

Makes about 4 cups.