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Albondigas de Caarones

Here's how you make Albondigas de Caarones
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  • Servings: 4
  • Prep: 15m
  • Cook: 50m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1/2 pound shrimp (peeled and deveined)
  • 3 tablespoons corn (cooked)
  • 1 tablespoon yellow onion, minced
  • 1 tablespoon tomato, minced (peeled)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground oregano
  • 1/4 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1 egg yolk
  • 1 teaspoon ground coriander
  • 1 tablespoon ancho chiles (dried, rehydrated and pureed, optional)
  • 1/4 cup yellow onion, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 pound tomatoes (chopped)
  • 3 chipotle chiles (in adobo sauce, canned, julienned)
  • 6 cups fish stock (or 6 cups clam juice)
  • Cilantro (12 sprigs)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a blender or food processor mince the shrimp pulsing to make a rough paste. Place in a bowl and the the next 10 ingredients (- the ancho chile puree) and mix until combined and then place bowl in a larger bowl filled with ice to keep mixture cold.

  • Step 2: In a large pot or skillet saute the sliced onion and garlic in the oil for about 15 minutes. Stir in the tomatoes and chipotles, cover and cook for another 25-30 minutes. Stir in stock or clam juice and bring to a boil.

  • Step 3: Divide shrimp mixture into 12 large spoonfuls and poach in the soup for 5 minutes. Adding more stock if mixture becomes too thick.

  • Step 4: Divide equally in soup bowls and garnish with cilantro.

We hope you enjoy this recipe!

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