NOT PATI’S ALBÓNDIGAS
Listen, I’m a huge fan of Pati Jinich, and most ardently enjoy watching Pati’s Mexican Table on PBS and Create Channel since it first began airing in 2011. I’ve even been known to recall the episode correlating to a recipe Ms. Jinich posts on social media. Which is why, I wonder, did I believe this maven of Mexican cuisine made Albóndigas (or, ‘Meatballs’) in a Tequila Chipotle Cream Sauce. Turns out—after careful investigation (read: Pati’s website)—my results were a mind-meld of two Jinich recipes: Albóndigas al Chipotle and Camarones al Tequila. And, voila!! I bring you Albóndigas al Tequila, or, more appropriately, Not Pati’s Albóndigas. It’s my new favorite and I highly recommend you fork with this recipe.
PREP/COOK TIME: 35 Minutes
Makes About 12 Meatballs
INGREDIENTS
1 Lbs – Ground Chicken
5.5 Oz (About ½ Link) – Reynaldo's Pork Chorizo
1 Tbs – Finely Grated Garlic
½ Cup – Unseasoned Bread Crumbs
¼ Cup – Finely Chopped, Fresh Cilantro
¼ Cup – Finely Chopped, Scallions, Stems Only (Leave Leaves for Garnish)
¼ Cup – Extra Virgin Olive Oil
1 Tbs – Ground Chipotle Powder
2/3 Cup (or, two 1/3 Cups) – Patrón Reposado
1 Cup – Heavy Cream
1 Cup – Crumbled, Queso Fresco
One bowl of cold water on hand to shape meatballs
THE NITTY GRITTY
In a large mixing bowl combine ground chicken, chorizo, garlic, bread crumbs, cilantro and scallions till fully blended. With wet hands, scoop out a generous tablespoon of meat mixture; shape into a ball about roughly 2 inches in diameter.
Heat oil in a large non-stick pan at medium high. Arrange meatballs clockwise; fry for about 2 – 3 minutes on both sides till browned. Add chipotle powder to oil; cook for about a minute to get rawness out. Add tequila; simmer for another 1 – 2 minutes till alcohol dissipates. Add cream; stir to combine. Cover and reduce heat to medium; simmer for 8 – 10 minutes—basting meatballs with cream sauce often.
Garnish with scallion leaves and crumbles of salty queso fresco. Serve with slices of toasted buttery, garlic-rubbed French baguette and enjoy!!
JANUARY 17, 2020
