Mexican Albóndigas with Chipotle and Mint
Soft meatballs with rice and fresh mint inside, simmered in a smoky tomato and chipotle broth.
Two things make these Mexican: rice inside the meatballs, and fresh mint. This is Pati Jinich's recipe, named for Julio, a former taquería cook on her team.
The rice goes in half cooked and finishes inside the meatball, in the broth. That keeps them light and holds them together, with no browning at all. Rick Bayless says rice is the usual binder in Mexico, and mint the usual seasoning.
Why it works
Half-cooked rice
It finishes cooking inside the meatball, soaking up broth, which keeps them light and binds them.
Frying the purée
Cooking the blended tomatoes in hot oil darkens and concentrates them before the broth goes in.
Watch it made
Step by step
- Step 1
Simmer the rice in 2 cups of hot water for 6 to 8 minutes, until only half cooked. Drain and let it cool.
- Step 2
Mash the mint with 2 cloves of garlic.
- Step 3
Mix the meat, eggs, rice, mint and garlic, salt and pepper.
- Step 4
Cover the tomatoes with water and simmer 8 to 10 minutes. Blend them with 1/4 cup of their cooking water, the remaining garlic, the onion, the adobo and the chipotle.
- Step 5
Heat the oil in a deep pot and fry the purée for 6 to 8 minutes, until darker and thicker. Add the broth and salt and turn the heat to medium-low.
- Step 6
With wet hands, roll balls 1 to 2 inches across and drop them straight into the simmering sauce. No browning.
- Step 7
Cover and cook 20 minutes. Uncover for 5 to 8 more if you want the sauce thicker.
Mexican Albóndigas with Chipotle and Mint
Serves 8 · about 30 meatballs · 1 hr 10 min total
Meatballs
- 1/3 cup long-grain white rice
- 2 cloves garlic
- 5 to 8 fresh mint leaves
- 1 1/2 lb ground meat (turkey, chicken, or a beef and pork mix)
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
Broth
- 2 lb ripe tomatoes
- 2 cloves garlic
- 3 tbsp chopped white onion
- 1 to 2 tbsp adobo sauce from a can of chipotles
- 1 chipotle, optional, for heat
- 2 tbsp vegetable oil
- 1 cup chicken broth
- 1/2 tsp salt
To serve
- Sliced avocado
- Warm corn tortillas
Method
- Simmer the rice in 2 cups of hot water for 6 to 8 minutes, until only half cooked. Drain and let it cool.
- Mash the mint with 2 cloves of garlic.
- Mix the meat, eggs, rice, mint and garlic, salt and pepper.
- Cover the tomatoes with water and simmer 8 to 10 minutes. Blend them with 1/4 cup of their cooking water, the remaining garlic, the onion, the adobo and the chipotle.
- Heat the oil in a deep pot and fry the purée for 6 to 8 minutes, until darker and thicker. Add the broth and salt and turn the heat to medium-low.
- With wet hands, roll balls 1 to 2 inches across and drop them straight into the simmering sauce. No browning.
- Cover and cook 20 minutes. Uncover for 5 to 8 more if you want the sauce thicker.
Adapted from Pati Jinich's Julio's Albóndigas with Chipotle and Mint. Pati Jinich. Ingredient list follows the source; the method is in our own words.
Tips
- Turkey or chicken makes these noticeably lighter than beef and pork.
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