Albondigas Nortenas-Mexican Beef Soup
This is my version of my abuelita's recipe.
Servings 5 Servings
Ingredients
Ingredients
- 2 1/2 lbs. chuck roast
- 4 quarts water plus more to wash beef
- 1 medium white onion sliced in half
- 10 cloves of garlic peeled
- 1 large carrot sliced
- 1 large stick of celery sliced
- 1 bunch of cilantro washed, divided into thirds
- Salt , to taste
- 4 roma tomatoes roughly chopped
- 1 serrano pepper, stem removed roughly chopped
- 1 teaspoon cumin seeds
- 1 teaspoon Mexican oregano
- 1 teaspoon pepper
- 3 extra large eggs at room temperature separate yolks from whites
- 2 tablespoon of flour
Garnish, All Are Optional, But Tasty!
- Homemade Hot Sauce See Notes
- 10 Lime wedges
- cilantro, chopped
- onion, diced
- avocado sliced
- Warm corn tortillas
Instructions
- Rinse the beef well under cold water. Transfer to large pot and cover with 4 1/2 quarts of water. Add half the onion, 6 cloves of garlic, Salt, to taste, carrot, celery and 1/3 of the cilantro. Bring up to a boil at medium heat. Reduce heat to below medium. Skim off the foam on top, as needed. Cover 3/4 of the way and continue cooking until beef is tender. This may take more than 2 hours.
- Once beef is tender, transfer the beef to a large plate or bowl. Trim away excess fat. Using two forks, shred the beef. Season lightly with salt and pepper, if needed. Cover and set aside.
- Strain out all of the solids from the broth left in the pot. Keep warm on low. To the blender jar, add the tomatoes, remaining onion, remaining garlic, serrano, cumin, oregano, pepper, salt, to taste and 1 cup of water. Blend on high until smooth.
- Pour blended tomatoes into pot with broth. Turn heat up to medium. When it comes up to a boil, skim some of the excess fat from the top. Taste for salt. Add the bay leaves and 1/2 of the remaining cilantro. Cook for 20 minutes. After 20 minutes, reduce heat to low. Keep covered.
- While the soup base simmers, prepare the tortitas: In a skillet, preheat 1 1/2 cups of oil to medium heat for 5 to 6 minutes. In a large bowl, add the egg whites. With an electric hand mixer, beat the egg whites until stiff peaks form, add in the yolks, flour and 1/2 tsp. of salt. Mix on low just until incorporated. Fold in the shredded beef.
- Using a large spoon, ladle in about 1/3 cup of the beef/egg mixture into hot oil. Fry 4-5 tortitas at a time for about 4 minutes, turning halfway through cooking times or until golden brown. Drain onto a plate lined with paper towels. Repeat until all the tortitas are done. Yields 15 tortitas.
- Warm tortitas(albondigas) for 1-2 minutes in microwave on high. To each bowl, add 3 albondigas. Ladle in enough broth to cover albondigas. Garnish with cilantro, onion, spicy salsa or hot sauce and fresh lime. Serve with or without rice, with warm corn tortillas.
Notes
These beef fritters are called albondigas nortenas in some regions of Mexico. They can be served in soups or in a warm salsa.
Green Habanero Lime Hot Sauce
8 large green habaneros, stems removed
6 cloves of garlic, peeled
1/4 section white onion
3 cups water
1/3 c white vinegar
Juice of 1 large lime
Salt to taste
In a pot, combine the habaneros, garlic, onion and 3 cups of water. Bring up to a simmer at medium heat. Cook for 10 minutes. Drain our 2/3 of the water. Transfer to the blender jar. Add 1/3 c white vinegar and 1 1/2 tsps. of salt. Blend on high until smooth. Transfer back to pot and cook at medium heat for 10 minutes. Taste for salt. Store cooled salsa in glass jar with tight lid refrigerated for a 3-4 months.