New 'Albóndigas a la Mexicana' recipe by Cool Chile
The Spanish brought this Moorish influenced dish with them when they conquered Mexico (however the Mexicans do not fry their meatballs, they poach them in the sauce). Usually the meat is bound with egg and breadcrumbs, but in this recipe we have swapped for raw potato (which makes them soft & tender) and crushed corn chips (for extra flavour). Another Mexican trick is to stuff each meatball with a piece of hardboiled egg, an olive, or our favourite is to use a piece of pickled jalapeño which means each meatball has that added little kick of heat! The dish is usually served as a stew with a little rice in a bowl and corn tortillas on the side to mop up any leftover sauce. Click here to go to recipe