Albondigas in rojo sauce

In a large mixing bowl add one pound or 450g of regular fat ground beef, a quarter pound or 0.113g ground pork and a quarter pound or 0.113g ground chicken (optional).

Work the meat together vigorously until taki with your hands or a stand mixer

Add in one whole egg, a quarter of a finely diced onion, 2 cloves of garlic minced, one quarter cup of cooked dry day-old rice (don’t worry if its fresh rice, that works as well)

For seasoning 1Tbsp of chipotle in adobo, or 1-2 Tbsp finely diced pickled jalapeno or even fresh jalapeno finely diced.

1.5 -2 Tbsp Mexican oregano. Seek this out, it will make a world of a difference (regular dry oregano will work as well), 1/2 tsp ground cumin, ¾ - 1 Tbsp salt an pepper to your taste.

Form meat into little ball about 4 cm rounds or to your size preference.

That this point your chillis should be ready to be made into your Rojo sauce. In a blender add your soft chillis with 1 cup of boiling liquid and ¼ of a yellow onion, 2 cloves of garlic, 5-6 whole plum tomatoes from a can. One to 2Tbsp of Mexican oregano, one whole jalapeno (seeded and deveined), salt and pepper to taste. Blend until perfectly smooth.

In a medium to large heavy bottom pot add 2 tbsp of cooking oil of your choose. When the oil is very hot, add the liquid in the blender to the pot. Your sauce will jump violently. Stand by close with the pot lid in hand and immediately cover with the lid.  (Note the raw rojo sauce needs to be quickly scorched in the oil before it can be simmered to maturity).  Reduce to medium heat and simmer for 5 minutes and the begin to add in your meatball. Start adding in the meatballs working outwards at first in a circular fashion in the pot and work your way into the center. If you feel the meatballs, you have won’t all fit the pot add more liquid from your chili water. Remember don’t stir the meatballs let them cook for a bit and firm up.

Simmer till you sauce is thick and reduced.
Serve along side white rice and roasted carrots with chayote squash