When I hear someone mention albondigas, immediately my thoughts go to a big bowl of albondiga soup! My second favorite way to enjoy albondigas(meatballs) is in an adobo or spicy salsa. Lately I have been testing different variations on preparing a Mexican-style adobo. On this day, instead of using the dried chile pods as I normally would, I wanted to test some tasty chile ancho and chile guajillo powder that I had just received. When I remember to, I take the time to grind my own chile powder to use for my recipes. What a difference from the store bought version! This recipe for albondigas en adobo is freezer friendly, which makes for easy lunch or dinner ideas in a hurry. You can find the post on how to prepare chile powder here! Chile Powder
Albondigas en Adobo(Meatballs in Adobo)
This easy adobo sauce comes together easily and compliments those beef albondigas(meatballs) really well! Serve with fresh bolillo rolls or get adventurous and serve in freshly made flour tortillas!
- 1 pound ground chuck
- 3/4 tsp. salt
- 3/4 tsp. pepper
- 1/3 cup seasoned breadcrumbs
- 1 large egg
- 2-3 tablespoons parsley chopped fine
- 1/3 white onion diced fine
- 2-3 cloves of garlic minced
- 1 jalapeño minced
- 3 strips of thick cut smoked bacon chopped fine
For Adobo Sauce
- 3 cups water
- 4 tsp. knorr tomato/chicken bouillon
- 3 roma tomatoes core removed and sliced in half
- 1/4 cup chile ancho powder
- 2 tablespoon chile guajillo powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon mexican oregano
- 1/2 teaspoon pepper
- Salt to taste
- In a bowl, combine the first 6 ingredients for the albondigas(meatballs). Set aside.Line a baking sheet with wax paper. Set aside.
- Preheat 1 tablespoon of oil to medium heat for a few minutes. Add the onion, garlic, jalapeño and bacon.Saute for 7-9 minutes or until bacon is cooked through. Remove from heat and let cool before mixing into the meatball mixture. Shape 30 equal meatballs and place onto the lined baking sheet. Chill for 1 hour.
For the adobo: In a saucepan, add the 3 cups of water, 4 tsp. bouillon and all of the dry spices listed. Heat to medium heat. When it comes to a boil, pour into blender. Add the 4 tomatoes. Let cool for 20 minutes with the lid off. When ready, cover tightly and blend on high until smooth. Transfer back to the sauce pan and heat to medium. When it comes to a boil, reduce heat and continue cooking to thicken. Taste for salt.
- When ready, remove meatballs from the refrigerator and let come to room temperature for 15 minutes. Add 3 tablespoons of oil to a skillet and preheat on medium for a few minutes.
Brown the meatballs in preheated oil, turning as needed. When all the meatballs are browned, ladle in enough adobo sauce cover them completely. When it comes to a boil, reduce to a simmer. Continue cooking for 25-30 minutes.
If you can't find ancho or guajillo powder, you can substitute with a good quality chile powder that is mild. If you like a thicker adobo, you can thicken with flour or a cornstarch slurry.
If you wanted to use the chile pods instead, I would suggest rehydrating 3-4 large chile ancho and 2 chile guajillo. Blend as instructed.