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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small receptacle, soak the bolillo in milk for 5 minutes. Grind well the onion and garlic in a mortar. | 2. Add the tomatillos, mint, cumin, and grind together until it forms a paste. Add the mixture to the ground beef, salt and pepper, and mix well with your hands. Form Albondiga meatballs about 4 cm in diameter with a piece of the Chihuahua cheese inside. Set aside. | 3. To make the sauce, blend the tomatoes, onion, garlic, chiles and water in a blender to a puree. | 4. In a large pot, heat the oil and then add the puree. Let it boil around 8 minutes and then add the stock, bay leaf, and salt to taste Bring to a boil again. Reduce the flame and let it cook 5 minute. Add the Albondigas and cook on medium heat for 30 minutes. Spicy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bolillo type bread	1/2			-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
tomatillo	5		quartered	725.7487	132.4491	21.7725	23.1332
mint leaf	8		chopped	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	1		peeled chopped	-	-	-	-
cumin	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
beef	1/2	kg	ground	990.0	0.0	97.1	63.65
salt pepper				-	-	-	-
cheese	50		cut	23827.5	157.95	1444.5	1939.95
tomato	4		quartered	131.04	28.3192	6.4064	1.456
garlic clove	1		peeled	-	-	-	-
onion	1		quartered	28.0	6.537999999999999	0.77	0.07
chipotle chile	1 -2			-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
chicken broth	4 -5	cups		0.0	0.0	0.0	0.0
bay leaf	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.