ALBONBIGAS: RECEPTION MEAT BALL STEW

Albonbigas: Reception Meat Ball Stew image

Provided by Aarón Sánchez

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

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2 pounds lean ground beef
1 egg
1/2 cup masa harina mixed with 1/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons red wine vinegar
2 tablespoons lard
2 tablespoon flour
1 1/2 quarts chicken stock
1 bunch scallions, finely chopped
1 Anahiem chile (roasted, peeled, seeded and chopped)
1 cup chopped ripe tomatoes
1/4 cup tomato sauce
4 garlic cloves minced
1/4 cup chopped mint
1/4 cup chopped cilantro

Steps:

Mix meat, egg, masa harina, salt, pepper, and vinegar in a bowl. Knead the ingredients and then make meatballs, about the size of a ping pong balls. Set aside.
In a large wide pot or Dutch oven, melt lard and add the flour and brown lightly to make a roux. Then add the chicken stock, green onions, chile, chopped tomatoes, tomato sauce, and garlic. Bring to a boil, then simmer for 15 minutes.
While the broth is simmering, drop each meatball into the broth and cook 30 minutes.
Serve with mint and cilantro.