Albondigas

55 mins
Serves 6
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Directions

  1. 1Chop 30 to 35 mint leaves.
  2. 2Chop 30 to 35 mint leaves.
  3. 3Chop 30 to 35 mint leaves.
  4. 4Chop 8 tomatoes in big chunks.
  5. 5Chop 8 tomatoes in big chunks.
  6. 6Chop 8 tomatoes in big chunks.
  7. 7Chop half an onion and 6 garlic cloves.
  8. 8Chop half an onion and 6 garlic cloves.
  9. 9Chop half an onion and 6 garlic cloves.
  10. 10Thinly slice 3 to 6 chiles moritas.
  11. 11Thinly slice 3 to 6 chiles moritas.
  12. 12Thinly slice 3 to 6 chiles moritas.
  13. 13Chop 6 yellow potatoes, 4 carrots, and 3 squash in big chunks.
  14. 14Chop 6 yellow potatoes, 4 carrots, and 3 squash in big chunks.
  15. 15Chop 6 yellow potatoes, 4 carrots, and 3 squash in big chunks.
  16. 16Add a big drizzle of oil to a stock pot, then add your onions.
  17. 17Add a big drizzle of oil to a stock pot, then add your onions.
  18. 18Add a big drizzle of oil to a stock pot, then add your onions.
  19. 19Once the onions are translucent, add in the tomatoes.
  20. 20Once the onions are translucent, add in the tomatoes.
  21. 21Once the onions are translucent, add in the tomatoes.
  22. 22Cook tomatoes and onions until they look like a jam.
  23. 23Cook tomatoes and onions until they look like a jam.
  24. 24Cook tomatoes and onions until they look like a jam.
  25. 25Once your onions and tomatoes are soft, add in the garlic.
  26. 26Once your onions and tomatoes are soft, add in the garlic.
  27. 27Once your onions and tomatoes are soft, add in the garlic.
  28. 28In a big bowl add 2 pounds of 80/20 ground beef, 1 tablespoon of salt, grind in some pepper, then add your mint and 1 cup of uncooked white rice.
  29. 29In a big bowl add 2 pounds of 80/20 ground beef, 1 tablespoon of salt, grind in some pepper, then add your mint and 1 cup of uncooked white rice.
  30. 30In a big bowl add 2 pounds of 80/20 ground beef, 1 tablespoon of salt, grind in some pepper, then add your mint and 1 cup of uncooked white rice.
  31. 31Mix everything well, then add 2 eggs to help bind the albondigas together.
  32. 32Mix everything well, then add 2 eggs to help bind the albondigas together.
  33. 33Mix everything well, then add 2 eggs to help bind the albondigas together.
  34. 34Use a spoon or measuring cup to start forming the balls.
  35. 35Use a spoon or measuring cup to start forming the balls.
  36. 36Use a spoon or measuring cup to start forming the balls.
  37. 37When building your albondigas lightly squeeze as you form to help it turn into a ball, but don't squeeze too much or they'll come out too firm.
  38. 38When building your albondigas lightly squeeze as you form to help it turn into a ball, but don't squeeze too much or they'll come out too firm.
  39. 39When building your albondigas lightly squeeze as you form to help it turn into a ball, but don't squeeze too much or they'll come out too firm.
  40. 40Add 1 tablespoon of salt and your chiles moritas to the tomato, onion, and garlic jam.
  41. 41Add 1 tablespoon of salt and your chiles moritas to the tomato, onion, and garlic jam.
  42. 42Add 1 tablespoon of salt and your chiles moritas to the tomato, onion, and garlic jam.
  43. 43Carefully drop in your albondigas and add 1 cup of water, then cover.
  44. 44Carefully drop in your albondigas and add 1 cup of water, then cover.
  45. 45Carefully drop in your albondigas and add 1 cup of water, then cover.
  46. 46After 10 to 15 minutes, add 12 cups of water.
  47. 47After 10 to 15 minutes, add 12 cups of water.
  48. 48After 10 to 15 minutes, add 12 cups of water.
  49. 49Add the potatoes, carrots, and season with 2 tablespoons of chicken bouillon.
  50. 50Add the potatoes, carrots, and season with 2 tablespoons of chicken bouillon.
  51. 51Add the potatoes, carrots, and season with 2 tablespoons of chicken bouillon.
  52. 52Mix everything well and cover for another 20 to 30 minutes on medium heat.
  53. 53Mix everything well and cover for another 20 to 30 minutes on medium heat.
  54. 54Mix everything well and cover for another 20 to 30 minutes on medium heat.
  55. 55After 20 to 30 minutes have passed, add your squash and cover for another 15 minutes.
  56. 56After 20 to 30 minutes have passed, add your squash and cover for another 15 minutes.
  57. 57After 20 to 30 minutes have passed, add your squash and cover for another 15 minutes.
  58. 58Serve with limon and tortillas quemadas.
  59. 59Serve with limon and tortillas quemadas.
  60. 60Serve with limon and tortillas quemadas.

Ingredients

  • 30 mint leaves
  • 30 mint leaves
  • 30 mint leaves
  • 8 tomatoes
  • 8 tomatoes
  • 8 tomatoes
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 3 chiles moritas
  • 3 chiles moritas
  • 3 chiles moritas
  • 6 yellow potatoes
  • 6 yellow potatoes
  • 6 yellow potatoes
  • 4 carrots
  • 4 carrots
  • 4 carrots
  • 3 squash
  • 3 squash
  • 3 squash
  • 1 big drizzle oil
  • 1 big drizzle oil
  • 1 big drizzle oil
  • 2 pounds 80/20 ground beef
  • 2 pounds 80/20 ground beef
  • 2 pounds 80/20 ground beef
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 1 grind pepper
  • 1 grind pepper
  • 1 grind pepper
  • 1 cup uncooked white rice
  • 1 cup uncooked white rice
  • 1 cup uncooked white rice
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 13 cups water
  • 13 cups water
  • 13 cups water
  • 2 tablespoons chicken bouillon
  • 2 tablespoons chicken bouillon
  • 2 tablespoons chicken bouillon
  • 1 limon
  • 1 limon
  • 1 limon
  • 2 tortillas quemadas
  • 2 tortillas quemadas
  • 2 tortillas quemadas

Equipment

knifecutting boardstock potwooden spoonmeasuring cup