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Albondigas in ancho chile

crema de flor de calabazaIngredients:

For the meatballs:
1 lb ground meat
2 eggs
1/4 cup cooked pinto beans
1/2 cup corn kernels
1/2 cup zucchini, chopped in small cubes
1 TBSP fresh parsley, minced
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 cup yellow cornmeal
1/4 cup whole-wheat flour
salt and pepper
olive oil

For the sauce:
1 ancho chile, deseeded
1/2 small onion
2 garlic cloves
1 cup diced tomatoes
3-4 cups chicken broth or water (the meatballs will give flavor to the sauce while cooking)
1 tsp gound cumin
2 dried bay leaves
1 tsp dried oregano
salt and pepper to taste
In a small pot bring to a boil 1/2 cup of water and add the chile ancho and cook until soft, about 2-3 minutes. Drain.
In a large bowl mix all the meatball ingredients very well. Shape the meatballs about the size of golf balls and fried them in about 1/2? of oil moving them constantly to sear them evenly.
Blend together chile ancho, onion, garlic cloves and tomatoes with 1 cup of broth. Pour into a large pot over medium high heat and bring to a boil.
Reduce heat to medium low and add the rest of the broth, cumin, bay leaves and oregano. Mix well.
Add meatballs and bring the sauce to a boil again.
Reduce heat to low and adjust seasoning if necessary. Cover and simmer for 10-15 minutes or until meatballs are completely cooked.
Serve with rice and enjoy.