Available on almost any menu in Mexico, albondigas are a wonderful comfort food. Typically they are made with pork, but here food writer and baker Jane Mason rustles up a veggie versions with beans and seeds. What makes albondigas captivating is the sauce – in this case a rich chipotle sauce. She suggests serving these as a starter just as they are, or adding a side or rice and some green vegetables to create a main dish. Either way, serve them with her sesame and three chilli sauce – see recipe below.

Try Jane’s recipe for albondigas de frijol en una salsa con chipotle from her latest cookbook – Mexico: The World Vegetarian. 

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ALBONDIGAS DE FRIJOL EN UNA SALSA CON CHIPOTLE
Albondigas de frijol en una salsa con chipotle from Mexico: The World Vegetarian by Jane Mason (Bloomsbury Absolute).
ALBONDIGAS DE FRIJOL EN UNA SALSA CON CHIPOTLE
Print Recipe
Nutrition Facts
Bean meatballs in a chipotle sauce
Amount Per Serving
Calories 476 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 24g150%
Trans Fat 1g
Cholesterol 1mg0%
Sodium 862mg37%
Potassium 923mg26%
Carbohydrates 43g14%
Fiber 11g46%
Sugar 17g19%
Protein 10g20%
Vitamin A 3402IU68%
Vitamin C 29mg35%
Calcium 120mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Bean meatballs in a chipotle sauce

Mexican comfort food
Prep Time15 mins
Cook Time20 mins
Resting time1 hr
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 476kcal
Author: Jane Mason

Equipment

  • Large frying pan
  • Food processor
  • Saucepan

Ingredients

For the balls:

  • 6 tbsp vegetable oil
  • 1 small onion finely chopped
  • a pinch of salt plus extra to season
  • 1 garlic clove
  • 150 g cooked pinto beans
  • 150 g cooked alubia or white beans
  • 25 g pumpkin seeds dry-roasted
  • 20 g dried breadcrumbs or 1 crumbled tostada
  • 1 tsp dried marjoram
  • 1/2 tsp ground cumin
  • 3 tbsp tamarind paste
  • chopped coriander to garnish

For the sauce:

  • 3 - 6 canned chipotle adobadas
  • 6 tomatoes dry roasted
  • 2 garlic cloves dry-rosted then peeled
  • 1/2 tsp cumin seeds dry-roasted
  • 1 tbsp dried oregano or marjoram
  • 250 ml vegetable stock
  • 2 tbsp vegetable oil

Method

  • Heat 2 tablespoons of the oil in a large frying pan over a medium heat. When hot, and add the onion and pinch of salt. Sauté the onion over a very low heat for a good 5 minutes, until translucent.
  • Add the garlic. Sauté for a further 1 to 2 minutes, still over a very low heat, to soften the garlic (take care not to burn it).
  • Add all the remaining ball ingredients except the coriander. Stir to combine, then gently fry for 3 to 4 minutes, until warm.
  • Scrape everything into a food processor (this works better than the blender) and blitz for a good 3 minutes, scraping down the sides from time to time if necessary, or until reduced to a fine texture.
  • Transfer the mixture to a bowl, cover and leave for at least one hour or overnight in the fridge to stiffen up.
  • To make the sauce, put all the ingredients – starting with 3 chillies – in a blender and blitz to a fine paste. Adjust the salt and taste to test your heat tolerance. This sauce is not supposed to be especially spicy, but you should be able to feel the heat and taste the smokiness of the chipotles. One at a time add further chillies, testing between each addition, until you’re happy with the heat. Press this mixture through a sieve into a saucepan and discard the contents of the sieve.
  • When you’re ready to eat, put the pan over a very low heat to gently warm through.
  • Make 12–16 equal-sized balls out of the ball mixture. Heat the remaining four tablespoons of oil in a frying pan set over a medium heat. Add the balls in batches, frying each batch for 10 minutes, rolling them around in the pan to keep them round, until cooked through. As each batch is done, pop the balls into the pan with the sauce and keep warm over a very low heat. 
  • Divide the balls between 4 serving plates and cover them with sauce. Scatter with chopped coriander and serve with a spicy salsa or sauce of your choice. The sesame and three chilli salsa is great with this.

Nutrition

Calories: 476kcal | Carbohydrates: 43g | Protein: 10g | Fat: 32g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 862mg | Potassium: 923mg | Fiber: 11g | Sugar: 17g | Vitamin A: 3402IU | Vitamin C: 29mg | Calcium: 120mg | Iron: 5mg

Salsa con ajonjoli y tres chiles 

Not too hot with a rather marvellous, fruity flavour, this is a really versatile salsa prepared with chillies that are typical of Mexico City. The sesame seeds give the salsa a wonderful texture and it is particularly good with roasted vegetables or cheese.

Print Recipe
Nutrition Facts
Sesame and three chillies sauce
Amount Per Serving (1 jar)
Calories 611 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 5g31%
Sodium 89mg4%
Potassium 1834mg52%
Carbohydrates 71g24%
Fiber 30g125%
Sugar 32g36%
Protein 18g36%
Vitamin A 21977IU440%
Vitamin C 27mg33%
Calcium 548mg55%
Iron 13mg72%
* Percent Daily Values are based on a 2000 calorie diet.

Sesame and three chillies sauce

A delicious, fruity salsa
Prep Time10 mins
Cook Time10 mins
Soaking time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: Mexican
Servings: 3 jam jars
Calories: 611kcal
Author: Jane Mason

Equipment

  • Bowl
  • Blender
  • Saucepan or frying pan

Ingredients

  • 6 ancho chillies cleaned
  • 3 guajillo chillies cleaned
  • 3 pasilla chillies cleaned
  • 500 ml boiling water
  • 1 small onion quartered and dry-roasted
  • 4 garlic cloves dry-roasted then peeled
  • 1 pinch of salt, or more to taste
  • 1 tbsp avocado or other neutral-flavoured oil
  • 150 g sesame seeds dry roasted

Method

  • Place all the chillies in a bowl and cover them with the boiling water. Let them sit for 20 minutes, until they are soft. Using tongs, transfer them to a blender and blitz thoroughly, adding all of the soaking water to make the blender go around.
  • Push the blitzed chillies through a sieve into a big bowl. Discard the contents of the sieve and scrape the contents of the bowl back into the blender, along with the onion, garlic and salt. Blend well and taste, adding more salt if necessary.
  • Heat the oil in a pan and scrape in the contents of the blender. Fry gently, stirring continuously, until the sauce has reduced just enough so that it begins to stick to the bottom of the pan. Let it cool completely before serving or storing.
  • The salsa will keep for about 3 days in an airtight container in the fridge.

Nutrition

Serving: 1jar | Calories: 611kcal | Carbohydrates: 71g | Protein: 18g | Fat: 35g | Saturated Fat: 5g | Sodium: 89mg | Potassium: 1834mg | Fiber: 30g | Sugar: 32g | Vitamin A: 21977IU | Vitamin C: 27mg | Calcium: 548mg | Iron: 13mg
Mexico: The World Vegetarian by Jane Mason (Bloomsbury Absolute, £20) is out now. Photography by Polly Webster.
Mexico: The World Vegetarian by Jane Mason (Bloomsbury Absolute, £20) is out now. Photography by Polly Webster.

Mexico: The World Vegetarian by Jane Mason (Bloomsbury Absolute, £20) is out now. Photography by Polly Webster.

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