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Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Albondigas Meat Ball Soup, Salsa Fresca & Mexitons
Guest Chef Mario Yeman

"The Morning After" Albondigas (Meat Ball) Soup

Meat Balls:
1 lb Hamburger 80% lean
1 Cup Bread Crumbs
1 Med. Onion finely chopped
2 Eggs
4 Garlic Cloves minced or Garlic Powder
1 Tbl Red Chili Flakes
½ Cup Fresh Mint finely chopped
1 Tbl each Dried Oregano & Dried Parsley

Pre heat oven to 450 degrees, meanwhile mix all ingredients and roll into Golf Ball size balls. Place on cookie sheet and cook for approx. 15 minutes.

In the meantime:
Preheat Dutch Oven over medium heat
Prep all vegetables:
4 Carrots Chopped
1 Big Yellow Onion
6 Garlic Cloves
3 Pasilla Peppers Roasted and Chopped
1 Can Corn Drained
1 Can Green Beans Drained
1 28 oz Can Petite Chopped Tomatoes
2 32 oz Cans Beef Stock
¾ Cup of Fresh Cilantro Chopped
4 Med Wax Potatoes Chopped
¼ cup Olive Oil

Sauté: Carrots, Onion, Garlic until tender approx. 3 minutes add the rest of the ingredients including the Meat Balls. Cook over medium heat for 30 to 45 minutes.

Salsa Fresco

3 or 4 Roma Tomatoes Seeded and Minced
5 Radishes Finley Minced
1 Yellow Wax Pepper Seeded and Finely Minced
1 Jalapeño Pepper Finely Minced
1 Serrano Pepper Finely Minced
½ Small Red Onion Finely Minced
¼ Cup Fresh Lime Juice
2 Tbl Olive Oil
Fresh Chopped Cilantro

This is a true test of your Knife Handling! Combine all ingredients in a bowl and combine.


16 Wonton Wrappers
8 small slices of Pepper Jack Cheese (To fit inside)
8 Slices of Pickled Jalapeños
8 Small Sprigs of Cilantro
1 Cup Canola Oil

Preheat oil to 350 degrees: mean while flour your surface and lay out 8 Wonton's. Stack the cheese, jalapeno, and cilantro in the center. Wet finger with water and run around the edges. Place another Wonton on top and use a fork to seal. Place Mexiton's in the oil and cook for about 2 minutes then flip. Cook for another 2 minutes or until brown place on paper towels to drain. Serve with Salsa Fresco!