Directions
- 1Chop 30 to 35 mint leaves.
- 2Chop 8 tomatoes in big chunks.
- 3Chop half an onion and 6 garlic cloves.
- 4Thinly slice 3 to 6 chiles moritas.
- 5Chop 6 yellow potatoes, 4 carrots, and 3 squash in big chunks.
- 6Add a big drizzle of oil to a stock pot, then add your onions.
- 7Once the onions are translucent, add in the tomatoes.
- 8Cook tomatoes and onions until they look like a jam.
- 9Once your onions and tomatoes are soft, add in the garlic.
- 10In 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.
- 11Mix everything well, then add 2 eggs to help bind the albondigas together.
- 12Use a spoon or measuring cup to start forming the balls.
- 13When 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.
- 14Add 1 tablespoon of salt and your chiles moritas to the tomato, onion, and garlic jam.
- 15Carefully drop in your albondigas and add 1 cup of water, then cover.
- 16After 10 to 15 minutes, add 12 cups of water.
- 17Add the potatoes, carrots, and season with 2 tablespoons of chicken bouillon.
- 18Mix everything well and cover for another 20 to 30 minutes on medium heat.
- 19After 20 to 30 minutes have passed, add your squash and cover for another 15 minutes.
- 20Serve with limon and tortillas quemadas.
Ingredients
- 30 mint leaves
- 8 tomatoes
- 0.5 onion
- 6 garlic cloves
- 3 chiles moritas
- 6 yellow potatoes
- 4 carrots
- 3 squash
- 1 big drizzle oil
- 2 pounds 80/20 ground beef
- 2 tablespoons salt
- 1 grind pepper
- 1 cup uncooked white rice
- 2 eggs
- 13 cups water
- 2 tablespoons chicken bouillon
- 1 limon
- 2 tortillas quemadas
Equipment
knifecutting boardstock potwooden spoonmeasuring cup
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