Albondigas

Ingredients

2 Tbsp Cumin

2 Tbsp Black Pepper

3 Garlic Lobes

35-40 Mint Leafs

1 Egg

1/2 Cup Rice

2 lbs Ground Beef

1 lb Ground Pork

6 Tomatoes

3 White Onions

1 1/2 Cup Maseca

(Instant corn flour)

Cooking Oil

2 Tbsp Beef Flavor Bouillon

2 Tbsp Chicken Flavor Bouillon

1 Jalapeño

Garnish Ingredient

(brussel sprout leaf/ mint leaf)

Recipe

1. Grind 1 tbsp cumin, 1 tbsp black pepper and 2 garlic lobes together until its a smooth thick paste.

2. In a different bowl prepare the maseca and add the proper measurement of water listed on the directions.

3. Finely chop 25-30 mint leafs

4. In a large bowl blend together the ground beef and ground pork

5. Next mix the following ingredients with the meat; chicken bouillon, egg, rice, the chopped mint leafs and along with the paste you made in the beginning. Once its all mixed in proceed to grab a small handful and with your hands transform them into balls and set them aside.

6. In a blender add 4 tomatoes, 2 onions 1 garlic lobe, 1 tbsp black pepper, 1 tbsp cumin along with 5 1/2 cups of water and blend on low setting.

7. Dice 2 tomatoes and 1 onion; with a deep pot add some cooking oil on medium heat and once oil is ready add the diced tomatoes and onions and proceed to add the beef bouillon and stir until everything starts to simmer.

8. Add the blended ingredients into the pot along with the jalapeños and the left over mint leafs. Leave the pot on medium heat until it boils

9. Once it boils add the raw meatballs you've made into the pot and leave it to cook on a low setting for 45 minutes or until the meatballs are fully cooked.

10. Serve in bowl and garnish the dish and enjoy.