Albóndigas en salsa de chile guajillo (Meatballs in Guajillo Chili Sauce)
Albóndigas en salsa de chile guajillo (Meatballs in Guajillo Chili Sauce)
Ingredients
For the Guajillo Chili Sauce
- 15 guajillo chilies, dried, stems and seeds removed
- 4 cups water
- 3 garlic cloves, peeled
- 1/4 white onion, roughly chopped
- 2 cups chicken broth
- 1 teaspoon salt
- 2 tablespoons vegetable oil
For the Meatballs
- 2 pounds ground beef, lean
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 3 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup white onion, finely chopped
- 2 eggs
- 1/4 cup Parmesan cheese, grated
- 1/4 cup cornstarch
For Serving
- 2 tablespoons fresh cilantro, chopped, for garnish
- cooked white rice, as needed
- corn tortillas, warm, as needed
Instructions
- 1
Prepare the guajillo chilies: Carefully remove the stems and all seeds from the dried guajillo chilies. You can make a slit down one side of each chili to make this easier.
⏱️ 5 min
- 2
Boil the chilies: In a medium pot, bring 4 cups of water to a boil. Add the prepared guajillo chilies, garlic cloves, and roughly chopped onion. Reduce heat and simmer for 10 minutes, or until the chilies are very soft and pliable.
⏱️ 15 min
- 3
Prepare the meatball mixture: While the chilies are simmering, place the ground beef in a large bowl. Add the salt, black pepper, minced garlic, chopped fresh cilantro, finely chopped onion, eggs, grated Parmesan cheese, and cornstarch. Using your hands, thoroughly mix all ingredients for 4 to 5 minutes until well combined and slightly sticky.
⏱️ 10 min
- 4
Form the meatballs: Take small portions of the meat mixture (about 1 1/2 tablespoons each) and roll them into uniform, bite-sized meatballs. Set aside on a plate.
⏱️ 10 min
- 5
Blend the guajillo sauce: Once the chilies are soft, carefully transfer the chilies, garlic, and onion from the pot to a blender. Add the 2 cups of chicken broth and 1 teaspoon of salt. Blend until completely smooth. This may take 2-3 minutes.
⏱️ 5 min
- 6
Strain the sauce: Pour the blended guajillo sauce through a fine-mesh sieve into a clean bowl, pressing down on the solids with a spoon or spatula to extract as much liquid as possible. Discard any remaining pulp.
⏱️ 5 min
- 7
Cook the sauce: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Once hot, carefully pour in the strained guajillo sauce. Bring to a simmer, stirring occasionally, and cook for 5 minutes to deepen the flavor.
⏱️ 7 min
- 8
Add meatballs and simmer: Gently add the formed meatballs to the simmering sauce. Ensure they are mostly submerged. Bring the sauce back to a gentle simmer, then reduce heat to low, cover, and cook for 25 to 30 minutes, or until the meatballs are cooked through and tender.
⏱️ 30 min
- 9
Serve: Taste the sauce and adjust seasoning if necessary. Garnish with fresh chopped cilantro. Serve the albóndigas hot with cooked white rice and warm corn tortillas on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Albóndigas en salsa de chile guajillo (Meatballs in Guajillo Chili Sauce)
Ingredients
For the Guajillo Chili Sauce
- 15 guajillo chilies, dried, stems and seeds removed
- 4 cups water
- 3 garlic cloves, peeled
- 1/4 white onion, roughly chopped
- 2 cups chicken broth
- 1 teaspoon salt
- 2 tablespoons vegetable oil
For the Meatballs
- 2 pounds ground beef, lean
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 3 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup white onion, finely chopped
- 2 eggs
- 1/4 cup Parmesan cheese, grated
- 1/4 cup cornstarch
For Serving
- 2 tablespoons fresh cilantro, chopped, for garnish
- cooked white rice, as needed
- corn tortillas, warm, as needed
Instructions
- 1
Prepare the guajillo chilies: Carefully remove the stems and all seeds from the dried guajillo chilies. You can make a slit down one side of each chili to make this easier.
⏱️ 5 min - 2
Boil the chilies: In a medium pot, bring 4 cups of water to a boil. Add the prepared guajillo chilies, garlic cloves, and roughly chopped onion. Reduce heat and simmer for 10 minutes, or until the chilies are very soft and pliable.
⏱️ 15 min - 3
Prepare the meatball mixture: While the chilies are simmering, place the ground beef in a large bowl. Add the salt, black pepper, minced garlic, chopped fresh cilantro, finely chopped onion, eggs, grated Parmesan cheese, and cornstarch. Using your hands, thoroughly mix all ingredients for 4 to 5 minutes until well combined and slightly sticky.
⏱️ 10 min - 4
Form the meatballs: Take small portions of the meat mixture (about 1 1/2 tablespoons each) and roll them into uniform, bite-sized meatballs. Set aside on a plate.
⏱️ 10 min - 5
Blend the guajillo sauce: Once the chilies are soft, carefully transfer the chilies, garlic, and onion from the pot to a blender. Add the 2 cups of chicken broth and 1 teaspoon of salt. Blend until completely smooth. This may take 2-3 minutes.
⏱️ 5 min - 6
Strain the sauce: Pour the blended guajillo sauce through a fine-mesh sieve into a clean bowl, pressing down on the solids with a spoon or spatula to extract as much liquid as possible. Discard any remaining pulp.
⏱️ 5 min - 7
Cook the sauce: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Once hot, carefully pour in the strained guajillo sauce. Bring to a simmer, stirring occasionally, and cook for 5 minutes to deepen the flavor.
⏱️ 7 min - 8
Add meatballs and simmer: Gently add the formed meatballs to the simmering sauce. Ensure they are mostly submerged. Bring the sauce back to a gentle simmer, then reduce heat to low, cover, and cook for 25 to 30 minutes, or until the meatballs are cooked through and tender.
⏱️ 30 min - 9
Serve: Taste the sauce and adjust seasoning if necessary. Garnish with fresh chopped cilantro. Serve the albóndigas hot with cooked white rice and warm corn tortillas on the side.
⏱️ 3 min