Brad's albondigas

Name: Brad's albondigas
Yield: 4 servings
Cuisine: American
Ingredients: for the salsa; 1 1/2 lbs Roma tomatoes; 1 lg yellow onion; 4 lg jalapeño peppers; 1 whole head fresh garlic, peeled; 1 bunch cilantro, chopped, reserve a little for garnish; juice of 1 lime; 1 small can Chipotle peppers in adobo; 1 tbs granulated beef bouillon; for the meatballs; 1 lb pork chorizo; 1 lb ground beef; 1/4 cup bread crumbs; 1 tbs garlic powder; 1/2 pkg taco seasoning; 1 small can roasted diced green chiles; 2 tbs red wine vinegar; toppings; slices avacado; grated cotija cheese; cilantro

wingmaster835 @wingmaster

Sequim Washington

This recipe might not be completely authentic, but it is packed with flavor. And it has a kick.

wingmaster835 @wingmaster

Sequim Washington

This recipe might not be completely authentic, but it is packed with flavor. And it has a kick.

Saved

Ingredients

4 servings

for the salsa
1 1/2 lbsRoma tomatoes
1lg yellow onion
4lg jalapeño peppers
1whole head fresh garlic, peeled
1 bunchcilantro, chopped, reserve a little for garnish
juice of 1 lime
1small can Chipotle peppers in adobo
1 tbsgranulated beef bouillon
for the meatballs
1 lbpork chorizo
1 lbground beef
1/4 cupbread crumbs
1 tbsgarlic powder
1/2 pkgtaco seasoning
1small can roasted diced green chiles
2 tbsred wine vinegar
toppings
slicesavacado
grated cotija cheese
cilantro

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Steps

1

Coat a 9x13 baking dish with oil. Cut tops off of tomato and pepper. Cut in half. Add to pan. Peel and quarter onion. Add to pan with garlic.
2

Roast at 425 until skin of pepper and tomato starts to char.
3

Remove from oven and let cool.
4

Add this and the rest of the salsa ingredients to a blender. Liquify
5

In a LG bowl mix all ingredients for the meatballs. Mix well.
6

Make large meatballs. Place in a LG fry pan. Fry until both sides get brown. Pour salsa over the top and cover. Simmer on low for a few minutes until meatballs are cooked through.
7

When done plate. Garnish with cilantro, cheese, and avacado. Make sure you have something to drink cause these babies will light you up. Enjoy

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Cooksnaps

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wingmaster835 @wingmaster

on April 11, 2017 02:31

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.

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Brad's albondigas

Brad's albondigas

Ingredients

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