Albóndigas – Mexican meatballs in tomato and chipotle broth

Ingredients for 4 portions

• 500 gMixed mince
• 3 tbspRice, rinsed
• 1Egg
• 2 tbspMint, chopped
• ½Yellow onion, finely chopped
• 2 clovesGarlic
• to tasteSalt
• to tasteBlack pepper
• 5Tomatoes
• 2Chipotle peppers in adobo
• ½Yellow onion, in one piece
• 1 tbspRapeseed oil
• ≈ 1 lWater
• 1 cubeChicken stock
• 2Carrots
• 300 gCourgette

On the side

• 12Corn tortillas

Method

1. Mix the mince with the rice, egg, mint, chopped onion, 1 finely chopped garlic clove, salt and pepper.
2. With wet hands, shape about 20 meatballs the size of a walnut.
3. Blend the tomatoes with the chipotles, a little of their adobo sauce, the piece of onion and the other garlic clove.
4. Heat the oil in a wide pot over a medium heat, pour in the tomato mixture (careful, it spits) and cook for 5 minutes, stirring, until it darkens.
5. Pour in the water, crumble in the stock cube and bring to the boil. Gently lower in the meatballs one at a time.
6. Cover, lower the heat and simmer for 15 minutes without stirring, so the meatballs hold together.
7. Meanwhile, peel and slice the carrots, and dice the courgette.
8. Add the carrots and courgette and simmer for 15 minutes more, until the vegetables are tender and the meatballs cooked through. Season with salt.
9. Warm the tortillas in a dry frying pan and wrap them in a tea towel.
10. Serve the meatballs in deep bowls with plenty of broth and vegetables, and the warm tortillas.

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