BEEF ALBÓNDIGAS Recipe
spanish meatballs, guajillo glaze, charred corn salsa, watercress
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Ingredients
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Meatballs
Guajillo Glaze
Charred Corn Salsa
Garnish
Method
Meatballs Preparation
Mix and Form Meatballs
In a large bowl, combine ground beef, bread crumbs, egg, minced garlic, chopped onion, salt, black pepper, cumin, and paprika. Mix until well combined. Form the mixture into 1-inch meatballs and place them on a baking sheet.
Bake Meatballs
Preheat your oven to 400°F (200°C). Bake the meatballs for about 20 minutes or until cooked through and browned.
Guajillo Glaze Preparation
Prepare Guajillo Chiles
Remove the stems and seeds from the dried guajillo chiles. Soak them in hot water for about 15 minutes until softened.
Blend the Glaze
In a blender, combine the soaked chiles, minced garlic, olive oil, honey, apple cider vinegar, salt, and 1 cup of water. Blend until smooth. Adjust seasoning if necessary.
Charred Corn Salsa Preparation
Char the Corn
In a skillet over medium-high heat, add fresh corn kernels and char them until slightly blackened, about 5-7 minutes. Remove from heat.
Mix the Salsa
In a bowl, combine charred corn, diced red bell pepper, diced red onion, chopped cilantro, lime juice, and salt. Mix well.
Assembly
Serve
On a serving plate, arrange the meatballs, drizzle with guajillo glaze, and top with charred corn salsa. Garnish with fresh watercress.
