Comal’s Albondigas in Adobo
Makes 60meatballs
Note: Make the Ancho Adobo sauce first, as you’ll need some for the meatballs. It will keep in a sealed container in the refrigerator for a few days. Both the sauce and meatballs can be made ahead.
ANCHO ADOBO SAUCE
12 ounces dried ancho chiles ¾ teaspoon sugar ¼ cup distilled white vinegar 1½ teaspoons minced garlic 1/8 teaspoon dried Mexican oregano 1/8 teaspoon ground cumin 2 large pinches ground cloves 1½ teaspoons kosher salt
DIRECTIONS
Remove the seeds and stems from the chiles. Toast the chiles on a dry griddle until fragrant, turning often so they don’t burn. Transfer to a heat-proof bowl and add enough hot water to cover them and keep them submerged. Let soak until softened, about 30 minutes. Drain. Remove and discard the paper-thin peels. Using a blender, puree the rehydrated chiles with just enough fresh water to form a smooth puree. Add the remaining adobo ingredients and blend. You should have about 4 cups.
ALBONDIGAS
2 teaspoons olive oil 2 medium yellow onions, finely diced 2 teaspoons minced garlic Kosher salt 2½ pounds ground beef 2½ pounds ground pork 16ounces ricotta 5 eggs 3 tablespoons plus 1 teaspoon dried Mexican oregano ¾ cup panko, plus more as needed 4 ounces grated manchego, plus more for garnish 2 tablespoons ancho adobo sauce, for the meatballs 2½ cups ancho adobo sauce, for serving 5cups chicken stock or broth
DIRECTIONS
Heat oven to 400 degrees. Set a heavy-bottom pot over medium-high heat. Add the olive oil. When the oil is hot, add the onion, garlic and a pinch of salt. Reduce heat to mediumlow, cover and cook until soft, 10to 15minutes, stirring every 5minutes so the onions don’t burn. Set aside to cool, then transfer to a large mixing bowl. Add the ground meats, ricotta, eggs, oregano, panko, manchego, 2teaspoons salt and 2tablespoons ancho adobo to the onions. The mixture will be fairly wet and sticky. Gently combine by hand until well mixed, being careful not to overwork the mixture. The meatballs should just hold their shape. Add more panko if the mixture is too wet, more egg if it’s too dry. Line a rimmed baking sheet with parchment. Using an ice cream scoop, form 2-ounce (about 4tablespoons) scoops of the meatball mixture. Roll them into balls, wetting your hands and the ice cream scoop with cold water as necessary. Place the meatballs on the prepared baking sheet. Add a light coat of olive oil to a large nonstick skillet set over medium-high heat. Brown the meatballs in batches, being careful not to overcrowd the pan. Transfer meatballs to a roasting pan. In a saucepan, combine 2½ cups ancho adobo and the chicken stock; bring to a simmer. Season with salt to taste, then pour the sauce over the meatballs in the roasting pan. It should cover the meatballs at least halfway. Cover with foil and bake for about 30minutes, until cooked through; turn the meatballs over about halfway through. Serve sprinkled with grated manchego.