I found the MOST DELICIOUS recipe for Mexican Chorizo Meatball Sandwiches last week! After all, we live in Sayulita, so let’s cook with some Mexican style flavors! If you eat meat, I believe that you will really enjoy this recipe. Served in a fresh baked bolillo (baguette) with homemade mayonnaise and chipotle peppers, it makes your mouth water just thinking about it!
INGREDIENTS for Meatballs:
-4 bolillos (small baguettes). (*In the morning you will see vendors selling fresh baked bolillos in a big straw basket on many of the Sayulita street corners. Many of our local tiendas also sell them fresh, daily.)
-1 lb of lean ground beef. (*You can buy ground beef at any of our local carnicerias. I prefer to eat organically if available, so when I am in Costco in Puerto Vallarta I usually buy a 2-pack of organic ground beef found in the freezer section.)
-1 lb of ground Mexican pork chorizo. (*I had 2 tubes of Corona brand chorizo in my fridge, so I used them. The carnicerias here usually sell ground chorizo, or “molido” which means ground in Español.)
-2 eggs, lightly beaten,
-3 cloves of garlic. (*I grated them on my fine micro plane grater. This turns the garlic into almost a juicy paste that really blends into the meat thoroughly.)
-2 tsp of Mexican oregano. (*Oksana from Sana Spices sells excellent quality oregano at our Friday Mercado del Pueblo. You can also find it at Terrenal Organic store.)
-1 tsp of salt.
-½ tsp of black pepper.
-½ a cup of fresh cilantro, finely chopped.
-½ a cup of grated cotija cheese
-Olive oil for sautéing
-4 cups of chicken broth. (*I buy organic chicken broth at Mega in Bucerias in tetra packs.)
-The recipe calls for 1 cup of breadcrumbs, but I chose to omit them. They do help to hold the meatballs together better, but I find that they make them much too solid for my liking.
INGREDIENTS and PREPARATION for Chipotle Crema:
Combine together in a bowl:
-1 cup of Mexican Crema, or Sour Cream
-2-3 chipotle peppers in adobo sauce, finely chopped.
-Pinch of salt
PREPARATION for the Meatballs:
- Combine all the meatball ingredients in a large bowl. I like to use my hands to gently blend together; the more that you mix, the tougher the meatballs will be.
- Gently form meatballs to about 1” in diameter. I simply pick up a mound of meat and shape into a ball. Remember- to make a perfect ball shape, do not press together a lot.
- Sauté the meatballs over medium-high heat, turning them to brown all sides. These will be very delicate without the breadcrumbs, so please be sure to turn only when there is a brown crust formed. They may be a ragged shape, but I love the rustic look!
- Pour in the chicken stock, bring to a slow boil, and then simmer gently to finish the cooking; this takes approximately 10 minutes.
FOR THE SANDWICHES:
- Slice the bolillos in half, but not quite all the way through.
- Spread both sides of the bolillo with the chipotle crema.
- Fill each bolillo with 3 or 4 meatballs. (*You can also add avocado slices, grated carrot, thin slices of jalapeños, and can add more crema if you like!)
Take a big bite; YUMMY! I LOVE the chorizo flavor combined with all the additional Mexican flavors. I plan to make them again next week. These meatballs are also delicious without the bolillo-- just serve them with the Mexican Crema to dip, and they are oh so tasty. Since I seldom eat bread, this is my favorite way to have them.
I haven’t given you any cake recipes lately. My favorite food blogger, Jenn Segal. from “Once Upon a Chef” has a delicious recipe for Vanilla Bundt Cake with a great glaze. I think that will be my next column for you. Served with fresh sliced strawberries and whipped cream, it is like DESSERT NIRVANA!
*Written by: Karina Shecter