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El Torito Albondigas al Chipotle

Source: El Torito Executive Chef Pepe Lopez

8 ounces ground pork
8 ounces ground beef
2 ounces diced yellow onions
1 ounce bread crumbs
1 egg
2 cloves fresh chopped garlic
1 tablespoon fresh chopped mint
1/2 teaspoon fresh chopped oregano
1 pinch ground cumin
1 teaspoon salt
1 pinch black pepper
1 tablespoon chopped capers
1 teaspoon chopped Italian parsley
2 teaspoons chicken base
1/2 chipotle chile, chopped fine
1/2 cup chipotle-tomato sauce

For serving
24 ounces chipotle-tomato sauce
3 teaspoons cotija cheese
Chopped parsley, for garnish

Place ingredients in suitable mixing bowl and mix well to ensure complete incorporation of products.

Roll meat into 3-ounce balls.

Cook meatballs in boiling water seasoned with salt and pepper for approximately 8 minutes. Remove from water, drain well and set aside.

To serve, put desired amount of albondigas on a plate and top with sauce, grated cotija cheese and chopped parsley.



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