2 pounds lean ground beef
1/2 cup masa harina mixed with 1/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons red wine vinegar
2 tablespoons lard
2 tablespoon flour
1 1/2 quarts chicken stock
1 bunch scallions, finely chopped
1 Anahiem chile (roasted,
peeled, seeded and chopped)
1 cup chopped ripe tomatoes
1/4 cup tomato sauce
4 garlic cloves minced
1/4 cup chopped mint
1/4 cup chopped cilantro
Serve with mint and cilantro.
Mix meat, egg, masa harina, salt, pepper,
and vinegar in a bowl.
Knead the ingredients and then make meatballs,
about the size of a ping pong balls. Set aside.
In a large wide pot or Dutch oven,
melt lard and add the flour and brown lightly to make a roux.
Then add the chicken stock, green onions, chile,
chopped tomatoes, tomato sauce, and garlic.
Bring to a boil, then simmer for 15 minutes.
While the broth is simmering,
drop each meatball into the broth and cook 30 minutes.