Southern Border Meatball Masa Stew

Step 1

Combine the ground beef, masa harina, salt, pepper, 2 1/2 teaspoons cumin, and egg in a large bowl. Mix thoroughly, then form into 1 1/2-inch balls.

Step 2

In a large nonstick skillet, heat 2 tablespoons of the oil and brown the meatballs in batches, being careful not to overcrowd. Once are browned, remove to a paper-lined platter to drain any grease and set aside.

Step 3

Deglaze the pan with 1 1/2 cup of the chicken stock, scraping the browned bits from the pan. Simmer for a few minutes (be careful not to totally dry it out), remove from heat and reserve this liquid.

Step 4

In a large soup pot, saute the onions, garlic, celery, and red pepper in the remaining oil. Cook until tender but not browned. Season with salt, pepper, and cumin, to taste (the amount of cumin is up to you).

Step 5

Add the corn and the corncob (or just the kernels), tomatoes, and the remaining 3 cups stock plus the reduced stock. Stir in the chiles, wine, coriander, and the chile powder. Add the browned meatballs to the pot and bring the soup to a simmer. Cover and cook over medium-low heat for 30 minutes.

Step 6

Remove the lid and allow the stock to reduce for 10-15 minutes. Remove the corn cob and discard (if using). Stir in the fresh mint, check for seasoning, and remove from heat. (if you want more heat, season with Mexican hot sauce or leave it up to the individual who may want to add it to their plates)

Step 7

To each plate, garnish with mint, cilantro, tortilla chips, and grated cheese.

NOTE: The garnishes are optional, but I believe they add to the total flavor, and amounts used are up to our preferred taste.