ALBONDIGAS 
2 libras de carne molida
2 huevos
1/2 taza de masa de maiz, o harina
1 tomate
1/2 cebolla
2 dientes de ajo
Chile verde, polvo de ajo, sal, pimienta molida, oregano y cilantro verde

Procedimiento: Se pone la cazuela con aceite o manteca, se agrega el ajo, cebolla, tomate, chile verde, todo picado al gusto; se le agregan 6 tazas de agua, sal, pimienta molida y oregano (todo al gusto). Se deja por 10 minutos que hierva todo.

Entre tanto se preparA la carne molida, agregandole los dos huevos, sal, pimienta molida, polvo de ajo y oregano; se mezcla bien la carne con todos estos ingredientes se forman pequenas bolitas que son las albondigas, se agregan a la cazuela con todos los demas ingredientes que deben estar hirviendo, se deja hervir por media hora mas y finalmente se le agrega el cilantro.

recipe reviews
Albondigas
 #32480
 C. Rosewood (South Carolina) says:
On Mexican recipes, it would be nice to be able to read them in English; my Spanish is not good! But I love Mexican food and so hope translation in English will be provided!

Thanks-I love your site!

CR
 #91494
 Mar (Florida) says:
Here is the translation:

2 pounds ground beef
2 eggs
1 / 2 cup cornmeal, or flour
1 tomato
1 / 2 onion
2 cloves of garlic
Green chile, garlic powder, salt, pepper, oregano and green coriander

Place the pan with oil or butter, add garlic, onion, tomato, green chile, all chopped to taste, are added 6 cups water, salt, pepper and oregano (all to taste). Leave for 10 minutes to boil everything.

Meanwhile prepare the ground beef, add the two eggs, salt, pepper, garlic powder and oregano, mix meat well with all these ingredients are formed into small balls that are the meatballs, add to the pot with all other ingredients that should be boiling, boil for half an hour more and then you add the cilantro.
 #185449
 Jeff (United States) says:
The english translation is not exactly correct. Masa de maiz is not "cornmeal," it is dough made using corn flour. Look up Maseca brand, you will see. Also Manteca is not butter, its lard.

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