Albóndigas en Chipotle (Chipotle Meatballs) Recipe
Ingredients
- 10 large Roma tomatoes
cored, 2 pounds
- 2-5 canned chipotle peppers in adobo sauce
plus 2 tablespoons adobo sauce
- sea salt
- 1 cup panko or fresh breadcrumbs
- 1/3 cup finely chopped fresh cilantro
plus more for serving
- 1/2 cup crumbled queso fresco
plus more for serving
- 1/2 large white onion
grated on the large holes of a box grater, divided
- 5 cloves garlic
finely grated, divided
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon cumin seeds
- 1 cup crema or sour cream
- 1 pound ground beef
20% fat
- 1 pound ground pork
20% fat, if possible
- 3 tablespoons extra-virgin olive oil
divided, plus more for shaping
- 1 teaspoon dried oregano
preferably Mexican
- 1½ cups homemade chicken stock or store-bought low-sodium chicken broth
- corn tortillas
arroz rojo and frijoles de olla, for serving
Directions
- 1
1. Line a large skillet with a sheet of foil and heat the pan over medium-high (the foil prevents the tomatoes from burning and sticking to the bottom of the skillet and will keep the skillet clean as you roast them). Add the tomatoes and cook, turning occasionally, until charred on all sides, for about 16 minutes.
- 2
2. Transfer the tomatoes to a blender. Add the chipotle peppers (start with two), adobo sauce and 1½ teaspoons salt, and puree on medium-low speed until almost smooth. Don't be tempted to increase the speed or you will get an airy, smoothie consistency; it's better to have a chunky salsa than a smoothie! Taste, and if you want the salsa hotter, add more chipotles and puree to combine. Set the salsa aside until ready to use.
- 3
3. In a small bowl, whisk together the panko, cilantro, queso, 1/4 cup onion, half of the garlic, 1½ teaspoons salt, black pepper and cumin until combined. Stir in the crema and set aside.
- 4
4. Add the beef and pork to a large bowl. Using two forks, begin "pulling" the ground meat apart as if you were shredding pulled pork, breaking up the clumps and bringing the two meats together without compacting the meat into a dense mass. Continue to pull the meat apart until thoroughly mixed and no clumps of beef or pork remain. Pour the crema mixture into the "pulled" meat and, using the same technique, mix until all of the ingredients are completely and evenly incorporated.
- 5
5. Lightly oil your hands. Working with one at a time, scoop out portions of the meat mixture with a 1/4-cup measuring cup or very large ice cream scoop. Roll the meat mixture gently between your hands into balls and arrange them on a sheet pan.
- 6
6. In a large nonstick skillet over medium-high, heat 2 tablespoons of the oil. Add half of the meatballs and cook, using tongs or a fork to turn and roll them occasionally, until browned on all sides, for about 5 minutes. They will not be cooked through, just browned on the outside. Return the meatballs to the sheet pan and repeat with the remaining meatballs. Set aside until ready to add to the sauce.
- 7
7. In the same skillet, heat the remaining 1 tablespoon oil and cook the remaining onion, garlic and oregano, stirring frequently and scraping up any browned bits on the bottom of the pan, until beginning to brown, for 3 to 5 minutes. Add the stock, reserved salsa and meatballs with any accumulated juices. Reduce the heat to medium-low, cover, and simmer until the meatballs are cooked through, for 30 to 40 minutes. Taste and season with more salt if desired.
- 8
8. Serve hot with warm corn tortillas, arroz rojo and frijoles de olla, and topped with crumbled queso fresco and chopped cilantro.
Albóndigas en Chipotle (Chipotle Meatballs) Recipe
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About this Recipe
Craving a comforting meal with a delicious kick? These Albóndigas en Chipotle, a recipe inspired by Rick Martinez, deliver a symphony of smoky heat and tender meatballs in a rich, brothy sauce that will transport you straight to a Mexican kitchen.
The secret to these exceptional meatballs lies in the harmonious blend of ingredients and the chile chipotle. Combining both ground beef and pork ensures a tender, juicy texture, while the smoky, spicy chipotle peppers in adobo sauce infuse every bite with depth. Fresh Roma tomatoes form the vibrant base for the brothy sauce, balancing the heat with bright, natural sweetness.
What you can expect is a truly satisfying dish where tender, flavorful meatballs nestle in a luscious, brothy sauce that is both spicy and smoky. The cilantro and grated onion add a wonderful freshness and aromatic complexity, while crumbled queso fresco offers a creamy, salty counterpoint to the robust flavors. This is the kind of heartwarming meal that feels both special and deeply comforting, perfect for sharing with family and friends.
Customization & Variations
- To dial the heat up or down, adjust the number of chipotle peppers you use. Start with two for a milder spice and add more to taste.
- If queso fresco is hard to find, a mild feta cheese, crumbled, can offer a similar salty tang, though it won't be exactly the same.
- While the recipe calls for panko or fresh breadcrumbs, feel free to use whichever you have on hand; both will create lovely, tender meatballs.
Serve these soulful Albóndigas en Chipotle with warm corn tortillas for scooping up the flavorful broth, alongside classic arroz rojo and creamy frijoles de olla to complete the authentic Mexican dining experience.