My job as Executive Chef at Santana Row, San José , is to create experiences that connect our guests with the most authentic and emblematic flavors of Mexico. Today, as part of our Culinary Journeys , I present to you Chicharrón Meatballs , a gem of the gastronomy of the State of Mexico that fuses pre-Hispanic tradition and Spanish influences, resulting in a unique dish full of history and flavor.
The Story Behind Chicharrón Meatballs
The State of Mexico , with its cultural and gastronomic wealth, is home to ingredients such as corn, nopales and chicharrón, which are the protagonists in many of its recipes. Chicharrón Meatballs are born from this heritage, combining crispy chicharrón with ground beef, aromatic spices and a tomato sauce with dried chili peppers. This dish is a reflection of how Mexican cuisine transforms simple ingredients into authentic masterpieces.
Chicharrón, originally a meat preservation technique, has become a culinary icon for its versatility and intense flavor . In meatballs, its crunchy texture and salty flavor add depth and character, making this dish an unforgettable experience.
Ingredients for Pork Rinds Meatballs
200 g of crispy pork rinds, ground.
400 g of ground beef, pork, or a combination of both.
1 egg.
1/2 cup breadcrumbs or cooked rice.
2 cloves garlic, finely chopped.
1/4 onion, finely chopped.
1 teaspoon cumin.
1 teaspoon dried oregano.
Salt and pepper to taste.
For the sauce:
4 ripe tomatoes.
2 guajillo chiles, deveined and hydrated.
1 pasilla chile, deveined and hydrated.
1 clove of garlic.
1/4 onion.
2 cups chicken broth or water.
Salt and pepper to taste.
Preparation:
1. Prepare the meatballs:
In a large bowl, mix the ground beef, ground pork rind, egg, breadcrumbs or rice, garlic, onion, cumin, oregano, salt and pepper.
Form meatballs of the desired size, making sure they are compact.
2. Cook the meatballs:
Heat a frying pan with a little oil and brown the meatballs lightly to seal them. Remove and set aside.
3. Prepare the sauce:
Roast the tomatoes, garlic and onion on a griddle or skillet until lightly charred.
Blend these ingredients together with the hydrated chiles and chicken broth until you obtain a smooth sauce.
Strain the sauce to remove any residue and cook it in a pot with a little oil. Season with salt and pepper.
4. Cook the meatballs in the sauce:
Add the meatballs to the sauce and cook over medium heat for 20-25 minutes, or until cooked through and the sauce has thickened slightly.
5. Serves:
Serve the meatballs hot with white rice, refried beans and freshly made corn tortillas.
A Dish with Cultural Significance
Pork Rind Meatballs are not just a dish, they are a tribute to the tradition, creativity, and hospitality of the State of Mexico . In this recipe, the robust flavors of pork rinds and meat are balanced by the sweetness and spiciness of the sauce, creating a comforting and nuanced experience.
This dish is common at family gatherings and festivities, symbolizing the warmth and generosity of Mexican homes. Its versatility and adaptability allow for variations that further enrich the recipe, such as the addition of nopales, potatoes, or a creamy fresh cheese center on the meatballs.
A Journey to the Flavor of the State of Mexico
Chicharrón Meatballs are a clear example of how Mexican cuisine celebrates its past and reinvents it in every bite. This dish is more than just food; it is a connection to the cultural richness of Mexico and a testament to the culinary creativity that defines our identity.
Come and enjoy this journey of flavors at Zazil, or prepare them at home and bring a little piece of the State of Mexico to your table!
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