Albondigas Recipe
Beef & chorizo meatballs, caldo rojo, cotija cheese, cilantro
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Ingredients
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Meatballs
Caldo Rojo
Garnish
Method
Meatballs
- 1
Prepare the Meatball Mixture
In a large mixing bowl, combine the ground beef, chorizo, breadcrumbs, egg, minced garlic, chopped onion, chopped cilantro, salt, and black pepper. Mix until well combined.
- 2
Shape the Meatballs
With clean hands, form the mixture into 1-inch meatballs. Place on a baking sheet and set aside.
Caldo Rojo
- 3
Cook the Vegetables
In a large pot, heat a little oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and diced tomatoes, cooking until the tomatoes break down.
- 4
Add Broth and Vegetables
Pour in the chicken broth and bring to a boil. Add sliced carrots and diced potatoes, then reduce heat and simmer for about 10 minutes.
- 5
Add Meatballs
Carefully add the meatballs to the pot, ensuring they are submerged in the broth. Simmer for an additional 15-20 minutes, or until the meatballs are cooked through and the vegetables are tender.
Garnish and Serve
- 6
Prepare Garnish
In a small bowl, mix together the crumbled Cotija cheese and chopped cilantro.
- 7
Serve the Dish
Ladle the caldo rojo and meatballs into bowls, and top with the Cotija cheese mix. Serve with lime wedges on the side.