Albóndigas in Chipotle Broth

Combine the ground beef, rice, egg, onion, garlic, fresh mint, cilantro, oregano, cumin, salt, and pepper. Gently mix and form into meatballs.

Blend the Roma tomatoes, ½ onion, garlic, and 3 tablespoons of El Yucateco Chipotle Hot Sauce until smooth.

Heat the oil in a large pot and pour in the blended tomato mixture. Cook for 6–8 minutes, stirring occasionally.

Add the beef broth, oregano, cumin, and beef bouillon. Bring to a gentle simmer.

Carefully add the albóndigas one at a time. Let them cook undisturbed for 8–10 minutes before gently stirring.

Add the potatoes and corn. Partially cover and simmer over medium-low heat for about 20 minutes.

Add the Mexican squash and continue cooking for another 10–12 minutes, or until the albóndigas are fully cooked, the rice is tender, and the vegetables are done.

Taste the broth and add more El Yucateco Chipotle Hot Sauce if you want an extra kick. 🔥

Serve hot with fresh lime and enjoy! 😋❤️