Growing up in a Mexican household, many of us grew up having albondigas on a regular basis.  It was definitely a staple at my home.  I don’t know what it is about this Quarantine, but I have been craving nostalgic ‘mom dishes’ (as I like to call them).  I believe it's because of how much time we are spending with family at the diner table these days.  I’ve always enjoyed cooking for my family, but the love has evolved into something bigger now.  These past weeks will be engraved in our memories for the rest of our lives.  Our children will talk about them to their children, and I would love that conversation to be a positive one, surrounding food and everything mom cooked during that time.

This albondigas recipe is a hybrid between my mom’s recipe and my own.  I hope all of you enjoy and, just like I did, make it your own.  Don’t freak out if you don’t have an ingredient or two, feel free to substitute and experiment.  This recipe is also a great one to do with kids, my 5 year old loves to get his hands dirty mixing up and rolling up the albondigas with mom. 

Like always, love seeing your recipes on the gram, so please don’t forget to tag me @bricialopez!!

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ALBONDIGAS: A MEXICAN MOMS MEATBALL SOUP

SERVES 4

INGREDIENTS:

For Meatballs:

1.5 lb ground beef

1 tsp Sea Salt 

½ tsp Pepper 

½ tsp ground cumin

½ tsp garlic powder

1 shallot, finely chopped 

3 tbsp fresh parsley, finely chopped

3 tbsp fresh mint, finely chopped 

1 egg, beaten

½ cup panko bread crumbs 

2 tbsp. Grapeseed oil 

For Sauce: 

4 Tomatoes, cut in fours

¼ onion 

2 garlic cloves

2 cups of vegetable stock

1 Parsley sprig 

2 serranos (optional) 

DIRECTIONS:

Combine all meatball ingredients (minus grapeseed oil) in a mixing bowl and knead gently to combine.  Roll into small meatballs, about 1 inch in diameter.  Set aside 

Preheat your broiler and char the tomatoes, onions, and garlic for 10 minutes. Turn every 5 minutes so they roast evenly.  You are looking for them to get charred, but not burned.  Blend and set aside 

In a dutch oven or big stockpot, heat grapeseed oil.  Place meatballs inside carefully and heat over medium heat until lightly browned on all sides, about 4 minutes.  Carefully remove meatballs and set aside. Discard any excess oil.  Add the blended tomato sauce to the same pan, along with the vegetable stock, parsley sprig and serrano.  Allow to come to a boil and reduce the heat to a simmer.  Add the meatballs back to the pot and cover to cook for about 15 minutes.  

Serve hot with black beans, canned pickled jalapeños and tortillas. 

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Lent 2020 is here! What are you fasting this season? I have yet to decide. I remember that when I was younger, my grandma was super strict about ‘no comer carne los viernes’. And to this day, her voice is very much alive in my head when this season arrives. This season at Guelaguetza we are launching a special Lent menu. Every weekend, from now until Easter we will be featuring a different traditional lent dish from our OAXACA cookbook.

For those of you that have a copy of our book, I strongly recommend you try our Amarillo de Camaron recipe. Its DELICIOUS! And for those of you who don’t have the time (or let’s face it, the energy) to make a mole this friday… try this super easy tortitas de Atun recipe. They take less then 15 minutes to whip up and keep great.

Also, don’t worry if you don’t have all the veggie ingredients. Feel free to edit as you wish, this recipe is very giving. I sometime add celery or remove the carrots. Basically, use whatever you find in your fridge that day!

Have fun and enjoy lent. Remember that whatever you chose you give up this season, it is so that you become stronger spiritually. I have seen, witnessed and experienced so many miracles this season. Believe, Pray and stay faithful

much love,

B

INGREDIENTS:

10 oz of Tuna 

¼ cup red or yellow onion, finely chopped 

1 tbsp parsley, finely chopped 

1 small carrot, finely chopped 

1 small tomato, seeds removed, finely chopped 

1 tbsp panko bread crumbs 

¼ tsp dijon mustard 

2 eggs (you can also only use the egg whites) 

Salt & Pepper to taste

2 tbsp grapeseed oil

INSTRUCCIONS:

STEP 1:

In a large bowl, combine all of the ingredients, except for the grape seed oil.  Mix together until all ingredients are fully combined.  

STEP 2:

With your hand, grab about 2-3 tbsp worth of the tuna mix.  Place them in the palms of your hand and press firmly to make 2-3 inch patties.  Lay them all in a flat surface

STEP 3: 

On a large pan, heat up grapeseed oil.  Once hot, carefully lay patties one by one in the pan by batches, being careful not to overcrowd the pan. Flip them over until thoroughly cooked.  About 5 minutes on each side.  

Lay cooked patties on parchment paper or paper towels to drain any excess oil.  

Can be served hot or room temperature.  I love eating them with a warm tortilla and a nice salsa de molcajete :) 

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I’ve been wanting to share this recipe for the longest! Who doesn’t remember a nice tinga tostada dinner growing up? It was one of my moms staple recipes that never failed to satisfy. And yes, we do add chorizo to this recipe…make sure you buy Mexican chorizo and not Spanish (two very different things). For the chipotles, I prefer La Morena brand but any brand will do really. I think I just really like this one because it reminds me of my mom.

This recipe is easy and will last in your fridge for days. For the chicken, I used left over rotisserie chicken I had in my fridge (about 3/4 of a large one).

Also, if you don’t have yogurt in your fridge, feel free to use sour cream, or better yet, Salvadorian cream (my fave!)

enjoy!

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INGREDIENTS:

FOR TINGA: 

1 tbsp grapeseed oil 

6oz Mexican Chorizo 

½ cup onion, finely chopped 

2 garlic cloves, finely chopped 

1.25 lbs shredded rotisserie chicken 

4 tomatoes, roasted 

3-4 chipotles in adobo (from a can) 

8oz chicken broth 

Salt and pepper 

TO BUILD TOSTADAS:

12 tostadas 

1 cup greek yogurt

Shredded lettuce 

Queso fresco

INSTRUCCIONS

STEP 1: 

On a large pan, heat up grapeseed oil.  Once hot, carefully add in chorizo. On medium heat, allow chorizo to cook, stirring constantly, allowing the chorizo to break apart.  Cook until chorizo is fully cooked, about 7 minutes. Remove chorizo from oil and set aside. Keep pan with oil on stovetop

STEP 2: 

On medium/low heat, add onion to the same pan.  Stir onions for about 3-5 minutes until fragrant, add garlic and continue stirring together, be careful not to burn them. Add chicken, stir thoroughly for about 3 minutes. Add chorizo and stirr.  Leave on the pan under medium/low heat stirring occasionally while you make the sauce. 

STEP 3: 

To make the sauce, blend tomatoes, chiles, and broth thoroughly, about 30 seconds. Season with salt and pepper.  

STEP 4:

Pour the sauce over chicken and chorizo.  Mix until fully combined. Allow to simmer under medium heat for about 10  minutes, stirring occasionally. 

TO BUILD TOSTADAS: 

Smear about a tablespoon of yogurt on each tostada, season with salt and pepper.  Top with tinga, lettuce and queso fresco. You can also drizzle a bit of the adobo sauce on top for an extra kick.

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