La Noche de Las Albóndigas
Oct 17, 2013 9:38:12 GMT
Post by Don Cuevas on Oct 17, 2013 9:38:12 GMT
I was up very early tonight, even for me: 12:45 a.m. I had bought ground beef and pork yesterday, to make Italian style sausage and three small hamburgers, which we ate for lunch; but I put off until early a.m a large batch of Sopa de Albóndigas. (Meatball Soup. It's mild but tasty. I think anyone except a vegetarian would like it.)
AlbÓndigas. One of the funniest sounding words in the Spanish language.
Another 1.5 lbs of mixed meats went to making Albóndigas Al Chipotle, larger meatballs simmered in a punchy, chipotle chile seasoned tomato sauce.
I just taste tested this, spooning one albóndiga over a bed of rice and putting on a generous amount of the sauce. It's excellent. The various chipotle seasonings, sauces etc, give me a comforting warm glow in the pit of the panza. It's not searingly picante, but nevertheless, I can sense the endorphins kicking in.
Sorry, no pics. I can either cook or take pictures (most of the time).
Here's one borrowed from the Web, via Google images.
Here's the web page and recipe, plus more nice pics.
tinyurl.com/AlbondigasAlChip
Note that mine are neither as smooth and perfect as those in the recipe. Also, FWIW, I'm pretty sure the blogger is an Español, no es un Mexicano. There are several clues. As we all know, the two cuisines are very different.
Also, I never put any fillings in my meatballs. To me, it's a lot of fuss for not much reward. The worst filling idea is to put coarsely chopped hard cooked egg inside. That's not just bad. It's an albóndigas abomination. ¡Gúacala!
AlbÓndigas. One of the funniest sounding words in the Spanish language.
Another 1.5 lbs of mixed meats went to making Albóndigas Al Chipotle, larger meatballs simmered in a punchy, chipotle chile seasoned tomato sauce.
I just taste tested this, spooning one albóndiga over a bed of rice and putting on a generous amount of the sauce. It's excellent. The various chipotle seasonings, sauces etc, give me a comforting warm glow in the pit of the panza. It's not searingly picante, but nevertheless, I can sense the endorphins kicking in.
Sorry, no pics. I can either cook or take pictures (most of the time).
Here's one borrowed from the Web, via Google images.
Here's the web page and recipe, plus more nice pics.
tinyurl.com/AlbondigasAlChip
Note that mine are neither as smooth and perfect as those in the recipe. Also, FWIW, I'm pretty sure the blogger is an Español, no es un Mexicano. There are several clues. As we all know, the two cuisines are very different.
Also, I never put any fillings in my meatballs. To me, it's a lot of fuss for not much reward. The worst filling idea is to put coarsely chopped hard cooked egg inside. That's not just bad. It's an albóndigas abomination. ¡Gúacala!