Albondigas de chile ancho

This saucy meatball recipe is featured early in Mr. Medrano’s film, as he makes them in his kitchen. The recipe is in his 2014 book by the same name, “Truly Texas Mexican: A Native Culinary Heritage in Recipes,” where he describes the dish as an illustration of “the dynamism of food pathways” tracing the humble meatball’s roll from the Arab world to Spain, to Mexico, and Texas.



For the adobo:

4 ancho chiles

1 white onion, peeled and quartered

3 cloves of garlic

2 teaspoons fresh Mexican oregano*

1 teaspoon salt

1 tablespoon vegetable oil

2 cups tomatoes, diced

2 cups chicken stock

1/4 teaspoon sugar

1 1/2 teaspoons white vinegar

For the meatballs:

1 pound ground pork

1 pound lean ground beef

1 egg, beaten

2 teaspoons salt

3 ounces white bread slices, crusts removed, torn into 1-inch pieces, about 3 slices or 11/2 cups

1/2 cup whole or low-fat milk


To make the chile puree and meatballs:

Preheat the oven to 400F.

Remove the seeds from the chiles by cutting a slit lengthwise in each chile to open it and remove the stem and attached seeds. Remove all other seeds in the chile pod.

Place the chiles in a pot and cover them with water. Bring to a boil, turn off the heat, and let the chiles steep for 15 minutes so that they will rehydrate. Drain and allow to col. Discard the soaking water.

Place the chiles, onion, garlic, oregano, and salt in a blender. Add 1 cup of clean water and blend on high (scraping down sides if necessary) until the paste is completely smooth, with no large particles. Add a little more water if needed. If there are large particles in the paste after blending, strain the paste through a fine-mesh sieve. Set aside.

Heat the oil in a Dutch oven and add the chile puree, with caution because there will be splatter as the liquid meets the oil. Fry for 10 minutes. The color will deepen and the puree will thicken. Set aside. (You will add some to the meatball mixture and the rest will cook into a sauce with other ingredients.)

In a bowl, pour the milk, add the bread and set aside.

Mix together the pork and beef.

Add the beaten egg to the meat. Squeeze and discard excess milk from the bread and, using your hands or a large spatula or spoon, mix the bread into the meat.

Add 8 tablespoons (1/2 cup) of the ancho chile puree to the meat and mix thoroughly.

Form the seasoned meat into 40 (1-1/2-inch) balls and place them on a large cookie sheet.

Roast the meatballs in the preheated 400F oven for 12 to 15 minutes. They should be firm to the touch. They are ready to serve with the adobo.

To make the adobo:

To the remaining chile puree, add the tomatoes, chicken stock, and sugar, and bring to a boil. Simmer for 30 minutes, until the adobo begins to thicken. Stir in vinegar. Taste and add salt, if necessary.

Serve the meatballs on a plate and pour the adobo over them, or you can serve the adobo on the side, with toothpicks.



* Mr. Medrano explains there are two herbs called Mexican Oregano, and he is calling for Poliomintha longiflora, a naturalized Texas herb from the mint family. Lippia graveolens, a member of the verbena family is the more commonly found, he said. If you do not have fresh Mexican oregano (either one), substitute 3/4 teaspoon of dried Mexican oregano. If you do not have dried Mexican oregano, substitute 3/4 dried oregano (likely labeled generically “oregano” or “Mediterranean oregano.”) It is not the same flavor, so it is worth seeking out Mexican oregano at Mexican groceries or online spice companies in the dried form, or check your local farmers market to see if anyone grows fresh Mexican oregano.