Photograph of the finished Albondigas en chipotle

Mexico · Thịt viên sốt chipotle Albóndigas

Albondigas en chipotle

55 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 520 g
  • Photograph of Rice Rice 100 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Tomato Tomato 8
  • Photograph of Chipotle in adobo Chipotle in adobo 8
  • Photograph of Onion Onion 1.2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Mint leaves Mint leaves 16 g
  • Photograph of Oil Oil 80 ml

Method

  1. 1 Mix the ground beef with the washed rice, egg, chopped onion, and mint leaves; the rice absorbs the meat juices when cooked, resulting in soft meatballs that don't require bread.
  2. 2 Roll 6 pieces of 35g each, then refrigerate for 15 minutes to help them retain their shape when added to the pot.
  3. 3 Blend tomatoes with chipotle peppers and garlic, then fry the sauce in oil for 8 minutes until darkened.
  4. 4 Add 300 ml of water, bring to a boil, then reduce the heat and gently drop the pills in one by one.
  5. 5 Cook for 25 minutes without stirring, just shaking the pot; the rice inside the ball must be fully expanded to be cooked.

With an appliance

  • Pressure cooker 45 min

    Replace step 5: cook the meatballs in the sauce under high pressure for 7 minutes, then release the pressure naturally for 10 minutes; arrange the meatballs in a single layer and do not stir so that the rice expands without the meatballs breaking.

Start cooking