Sadly, my options for authentic (and relatively cheap) Mexican food are limited up North. So when I get a craving, I turn to Rick Bayless. This guy definitely knows his Mexican cuisine - his recipes and directions are straightforward and foolproof, and he usually provides suggestions for alternative ingredients, methods of cooking, etc. Bayless is based in Chicago with three main restaurants and two "fast-food" locales in O'Hare (Chicago's airport) and the Macy's on State Street. A couple years ago Nikita and I took a trip to Chicago with our moms. We actually went to see the Glee concert, which was pretty awesome - especially when my mom gasped when Artie (the character in the wheelchair) stands up during a song. She didn't realize he wasn't actually permanently in the chair. That he's just an actor. Playing a character. Oh, Mom. Anyway, the highlight of the trip was hands down our dinner at Frontera Grill. A close second was lunch at the Frontera Fresco in Macy's. It took a while to find, but was definitely worth it. Honestly, two of the best places I've ever eaten in my life.
One of my favorite Rick Bayless recipes is from his book Mexican Everyday. These chipotle meatballs are really easy to make and they turn out great. The original recipe calls for ground pork, which is what I usually use, but this time I opted for turkey - because that's what was in the freezer. You can adjust the spiciness of the dish by removing the seeds of the chipotles. The seeds really pack the heat, so if you want less of that you can take them out. However, removing the seeds of canned chipotles can be extremely tedious - if you want less heat, just try using fewer chilies.
Chipotle Meatballs
Makes 16-18 meatballs
Ingredients:
3 slices bacon, cut into 1-inch pieces
3 garlic cloves
2 eggs
1/2 cup breadcrumbs (3/4 cup if you're using panko like I did)
Kosher salt
1 1/4 lbs. ground pork (or turkey, beef, lamb)
1/2 cup coarsely chopped mint leaves
28-oz can fire-roasted diced tomatoes
1 to 2 chipotle chiles en adobo (canned), stemmed and seeded (leave the seeds in for spicier flavors)
1 to 2 Tbsps. chipotle canning sauce
1 tsp. dried Mexican oregano (or regular)
Steps:
1. Preheat the oven to 450 degrees.
2. In a food processor, combine bacon and 1 garlic clove until finely chopped.
3. Add the eggs, breadcrumbs, and 1 teaspoon kosher salt. Pulse to combine.
4. Then add the pork and mint and mix until everything is combined, but not into a paste.
**Take out the blade from the food processor.**
5. Form the meat into 16-18 spheres. The smaller the size, the more you'll have. Space them out in a large baking dish. You can lightly grease the dish with an oil spray, but the fat from both the bacon and the meat should be enough to prevent any major sticking.
7. While the meatballs are baking, clean the food processor and combine the tomatoes and their juice, chipotles, canning sauce, oregano, 2 garlic cloves (halved), and 1/2 teaspoon kosher salt. Process until pureed.
8. When the meatballs are done, pour on the tomato puree, evenly covering the dish. Bake uncovered for about 15-20 minutes.
I love this recipe because it's fast, delicious, and has an easy cleanup! I really like that it's also versatile and can be made a variety of ways. I decided to serve these meatballs with white rice and red beans with swiss chard, my riff on a Mexican Everyday recipe. A great (spicy!) combination!
Since I mentioned them earlier, it would make sense to leave you with a song from Glee, but this latest season has really turned me off from the show. No, Ryan Murphy, I would not like you to watch you cram every experience in this world into a show about a high school glee club. So instead I'll leave you with one of my favorite songs from one of my favorite bands: http://www.youtube.com/watch?v=-4pjrmH967c Can't wait to (hopefully) (maybe) see them at Governor's Ball this summer!
