The Stock

- 1 Chicken Carcass with some meat left on it (this is for a large carcass ao adjust accordingly)
- 1 Head of garlic, chopped roughly
- 3 Onions, chopped roughly
- 2 Tablespoons Celery Seed
- 3 Guajillo Chile's split in half
- 3 Hot New Mexico Chile's split in half
- Enough water to cover



Bring this to a simmer (skimming the fat) and then leave it for a couple of hours, letting it reduce accordingly. There was about two liters of stock when all was said and done (strained through a fine strainer lined with cheese cloth).

The Meatballs

1 Pound ground beef (we used fresh ground chuck)
2 Chipotle Chile's
1 Small diced onion
1/2 Grated Zucchini
1/4 Cup of Fresh Bread Crumbs
1 Egg
4 Cloves Garlic
1 Teaspoon Cumin
1 Tablespoon Oregano
Salt and Pepper

- Toast the chile's and spices, grind them and then mix all of the ingredients together.
- To smoke the meat balls aim for about 350 degrees I used hickory. They take about 40 minutes.

The Soup

1 Diced Onion
3 Cloves of Garlic Diced
2 Cascabel Chile's
1 Hot New Mexico Chile
1 Mulato Chile
1 Tablespoon Cumin
1 Tablespoon Oregano
1 Cup White Rice
1/4 Cup Cilantro
Juice of 1 Lime

- Toast the spices and the chiles and grind
- Sweat the onion and garlic until transluscent
- Mix in the stock, spices and the uncooked rice let simmer about 30 minutes until the rice is cooked
- Remove from the heat and add in the meatballs, cilantro, lime juice, salt and pepper
- Top with deep fried corn tortillas strips





If anything doesn't make sense just ask!

Clark

This message has been edited. Last edited by: Clark Deutscher,

Are some of the peppers you are using dried peppers?

Yup, all of them


Clark

Looks good Clark. I will definatly be trying this very soon.

Excellent, let me know how it goes!

Clark