Ingredients Jump to Instructions ↓

  1. 1/4 cup 27g / 1oz Masa harina - mixed with

  2. 1/4 cup 59ml Warm water

  3. 1 lb 454g / 16oz Ground beef

  4. 1 Garlic clove - minced

  5. 4 tablespoons 60ml Lard or vegetable oil

  6. 3 Garlic cloves

  7. 1 tablespoon 15ml Flour

  8. 2 Fresh homemade beef or chicken stock

  9. 1/4 cup 36g / 1 1/3oz Chopped scallions, both the white and the green parts

  10. 1 Tomato - roasted, peeled, (large) and chopped - (If you are unable to find truly ripe tomatoes, add 4 tablespoons canned tomato sauce)

  11. 2 Anaheim or California long green chiles, Or jalapenos - roasted, peeled, and chopped

  12. 3 tablespoons 45ml Finely-chopped cilantro, leaves only

  13. 3 tablespoons 45ml Chopped fresh mint, leaves only

Instructions Jump to Ingredients ↑

  1. Combine masa harina with warm water. Mix ground meat with prepared masa, salt, pepper, garlic. Make meatballs about 1-inch round, about the size of a walnut. Set aside.

  2. In medium saute pan heat 2 tablespoons lard or oil over medium heat. Add 1 whole garlic clove. Let cook for 20 seconds, press with back of a cooking spoon to release the flavor. Remove the garlic. Set aside.

  3. Brown the flour in the lard until dark golden color, about 1 minute. Heat stock in soup pot or large Dutch oven until warm and add flour mixture. Bring to a boil and lower heat to simmer stock for 5 minutes. Taste and correct seasoning.

  4. Heat remaining 2 tablespoons lard or vegetable oil in large frying pan, add chopped scallion, tomato, chiles and the reserved 2 garlic cloves, minced, stir well to combine. Cook for 2 minutes and add to stock. Add cilantro and mint and simmer for another 5 minutes. Add the meatballs to the stock and simmer over low fire for 15 minutes or until done.


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