Meatballs in chipotle chile with avocado-tomatillo salsa (Albondigas al chipotle con guacasalsa) from Antojitos: Festive and Flavorful Mexican Small Plates (page 88) by Mary Goodbody and Barbara Sibley and Margaritte Malfy

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Notes about this recipe

  • Jardimc on August 11, 2024

    Lots of work prepping the salsa verde, the adobo, the meatballs in one day. Best to do that adobo and salsa verde ahead, then the meatballs on the day. I cut the oil needed to fry the adobo in half to a quarter cup which was a really good idea. It was still a bit oily for me. This was good and nice change of pace.

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