Albondigas with Chepil Rice

Albondigas

INGREDIENTS

• 1/2 LB ground turkey
  PLUS 1/2 LB ground pork, ground beef or ground veal
• 1 egg
• 1/4 C bread crumbs
• 1/2 tsp Grandpa's Thunder Powder or Arghhh Powder
• 2 TBL minced onion

STEP BY STEP

1. Mix above by hand, but don’t overmix
2. Sear on hot skillet and set aside
3. Prepare Guajillo Sauce (See below)
4. Put meatballs into Guajillo sauce and simmer 35 minutes uncovered
5. Add splashes of water or chicken stock if it gets too thick
6. Serve over chepil rice

Guajillo Sauce

• 2 dried and toasted Guajillo chiles – seeds removed
  should be dried, but still pliable.  If brittle, discard.
• 3 tomatillos – peeled and rinsed
• 2 cloves garlic – minced
• Put above into a pot with just enough water or chicken broth to cover them
• Bring to a boil and simmer 10-12 minutes
• Remove from water and crush with a fork or potato masher and put into a blender.  SET THE WATER ASIDE
• Puree the pieces – no need to strain – Add water by the tablespoon ONLY IF you need more liquid to puree.
• Saute 1/2 onion in 1 T EVOO
• Deglaze pan with 1/4 C of the cooking water
• Put the blended sauce back onto heat with the minced and sauteed onion
• Discard the remainder of the water
• Add 1 C chicken broth and bring to a simmer
• Add the meatballs and simmer 35 minutes uncovered – which is Step 4 above

5. Add splashes of water or chicken stock if it gets too thick
6. Serve over chepil rice

Chepil Rice

• 1 cup long-grain rice
• 3 tablespoons lard or vegetable oil
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 2 cups chicken or pork stock
• 3 tablespoons chepil leaves stripped from stems
• 1/3 teaspoon salt, or to taste

Prepare as you would normally prepare rice.  Add chepil halfway through when the water starts to be absorbed.