RED CHILI SEARED ALBONDIGAS

Red Chile Seared Albondigas

The name Albondigas is Spanish, coming from the Arabic word "al-bunduq" meaning, 'hazel nut'. In La Mancha region they are traditionally less than an inch in diameter but the Mexican and Central/South American versions get much larger. I have seen up to 2 inches in diameter. Served smothered in sauce or as a soup in a spicy broth. They are considered a comfort food in many cuisines. My version here I like to serve as passed hors d'oeuvres or as an appetizer. This recipe is gluten free as long as you make sure the stock you are using is GF.

 

ALBONDIGAS:

1. - 1 lb. ground pork, beef or turkey
2. - 2 c. cooked rice (as dry as possible)
3. - 1 large egg, slightly beaten
4. - 2 tbsp. chopped mint
5. - 1/4 c. oil
6. - 2 oz. New Mexico Red Chile Powder

SAUCE:

1. - 1 sm. onion (minced)
2. - 2 carrots (minced)
3. - 2 celery sticks (minced)
4. - 1 bell pepper or fresh chile pepper (minced)
5. - 1 clove garlic (minced)
6. - 8 oz. tomato sauce
7. - 1 cup. chicken broth
8. - 1 tsp. oregano
9. - 2 tbsp. cilantro (chopped) (half for garnish)
10. - 1/2 tsp. ground cumin
Salt and black pepper to taste

Makes 6 appetizer portions or 20-24 hors d'oeuvres.

Begin by combining the first 4 ingredients of the Albondigas. The drier the rice the better it will bind.

Form into balls. For hors d'oeuvres I make them slightly smaller than 1 inch wide but for an appetizer I make them l & 1/2 to 2 inches wide.

Roll them in the New Mexican Red Chile Powder.

In the bottom of a large sauce pot heat the oil to moderately hot.

Evenly brown the Albondigas in oil and then drain them keeping all the liquid in the pan. Remove them from the heat and set them paside.

Add onions, celery, fresh pepper and carrot to the oil and saute for 5 minutes. Then add the garlic and cook for 1 more minute.

Add remaining ingredients and simmer for 20 minutes while stirring occasionally

Return Albondigas to the pan and cook for 5 more minutes. Make sure to not let the sauce get too thick unless you are doing hors d'oeuvres. That is when you will want the sauce to stick well.

Serve hot and garnished with freshly chopped cilanto.

Enjoy!!!!!!!                    
                                         Chef Jason Blum

ORDER POWDERED CHILE FROM HATCH NEW MEXICO HERE!