Albondigas en Salsa con Hierba Buena (Meatballs in Mint Salsa)
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 pound ground beef, or use half pork and half beef
1 egg, lightly beaten
2 slices bread, crumbed
1/2 cup finely chopped onion
1-1/2 Tbsp. finely chopped garlic
2 Tbsp. finely chopped cilantro
2 Tbsp. lard or vegetable oil
2 serrano chiles, chopped
1 pound Roma tomatoes, chopped
1-1/2 cups beef broth
1/2 cup fresh mint, finely chopped
Instructions:
In a mixing bowl, combine the beef, egg, bread crumbs, half the onion, half the garlic, the cilantro and salt and pepper to taste. Shape into meatballs, using 1/2 cup of mixture for each one, then set them aside.
In the lard or vegetable oil, sauté the remaining onion and garlic with the chiles and tomatoes until the tomatoes render their liquid. Add the broth and stir to combine well. Puree the mixture in a blender and return to the heat.
Add the meatballs and mint to the sauce and cook, covered, over medium heat until cooked through. Serve the meatballs in bowls with some of the sauce.
Recipe from El Restaurante Mexicano, January/February 2004.