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Meatballs with rice in chipotle sauce

Chipotle chiles are smoked jalapeño chiles. Their smoky aroma and pleasant spiciness, which must be carefully dosed, make them one of Mexico's most popular chilli varieties.

  • 2 cups of white rice
  • 4 cups of water
  • 1 onion (finely chopped)
  • 2 tablespoons of oil
  • ½ teaspoon salt
  • 1 old/dry roll
  • 600 g of mixed minced meat
  • 1 egg
  • salt and pepper
  • 1 teaspoon ground Chipotle Pepper

For the sauce:

  • 3 tomatoes
  • 1 garlic clove
  • 1 onion
  • 1 can of chopped tomatoes
  • 100g of rice
  • 200 ml water
  • 2 teaspoons of vegetable broth
  • 1 Chipotle Chile (canned)
  • 1 teaspoon of canned chipotle adobo
  • 1 tablespoon of oil

Heat the oil in a pot and saute the finely chopped onion until transparent,
then add the rice, fry briefly and then fill up with water and salt. Let it cook for about 15 minutes.
Reserve one quarter of the cooked rice for the meatballs, use the rest as side dish.

Place the dry bread in water until well soaked. Squeeze it to get rid of the excess water.
Now mix it well with the minced meat, egg, salt, pepper and chili. Fold in the cooked rice and form small balls, roll briefly in breadcrumbs, sear and put aside.
(do not fry through)

Put all ingredients (except oil) for the salsa in the blender and puree.
Heat the oil in a saucepan and fry the salsa for about 15 minutes, reducing the heat gradually.
Finally put the meatballs into the sauce and cook on low heat for another 15 minutes.

Serve with the remaining white rice.

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