Quick Comfort: Meatballs in a Chile-Tomato Broth

GROWING UP, Diana Davila acquired a thorough schooling in Mexican cooking: at house, along with her mom; working after faculty at her dad and mom’ taqueria in Chicago; and on visits to household in Mexico. She’s nonetheless at it, along with her personal Chicago restaurant, Mi Tocaya Antojería. “It’s a passion,” she mentioned merely.

Ms. Davila nonetheless finds inspiration near house—and due to her mother. That’s how she found her third Slow Food Fast recipe, these albóndigas en caldillo, or meatballs in a spicy broth. “My mom called and was like, ‘You have to try this restaurant. They have real home-cooked Mexican dishes!’ So I went, and this soup was delicious.” In her riff, pork meatballs simmer in a chile-tomato broth with potatoes and collard greens. A halved boiled egg crowns every bowl.

The smoky broth flavors the pork, which, in flip, enriches the broth. “They are working together,” Ms. Davila defined. And that’s the key to this fast and deeply flavorful soup: It provides as much as greater than the sum of its components.

—Kitty Greenwald is a chef, meals author and the co-author of ‘Slow Fires’ (Clarkson Potter)

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