Red Chile Albondigas
Albondigas—Mexican-style meatballs made from a blend of beef and pork—are braised in a smoky red chile sauce with guajillo and morita chiles, tomato, garlic, and a touch of dark chocolate. They’re layered over toasted fideos, finished with cotija cheese, and paired with a charred corn salsa of red pepper, onion, chipotle, and lime.
Nutritional facts
Protein
31g
Carbs
145g
Calories
960kcal
Fat
32g
Ingredients
Corn, Honey, Fideos Pasta, Worcestershire Sauce, Ground Beef, Ground Pork, Onion, Plum Tomato, Egg, Guajillo Chile, Red Onion, Panko Breadcrumbs, Canola and Olive Oil Blend, Cotija Cheese, Canola Oil, Kosher Salt, Black Raisins, Lime Juice, Red Bell Pepper, Cinnamon Stick, Whole Milk, Cilantro, Italian Parsley, Chocolate, Dark, 60%, Sweet Paprika, Black Pepper, Cumin, Garlic, Granulated Garlic, Dried Morita Chile, Allspice, Chipotle Powder, Bay Leaf, Black Pepper, Dried Coriander Leaf, Coriander, Clove, Chicken Base, Cooking Spray
Contains milk, eggs, fish, coconut, cereals containing gluten, wheat, soybeans.
Reviews
4.1
Based on 264 reviews
More sauce in meatballs would be so nice
Maurice · 03/09/26
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About Jose Garces
Iron Chef, father, husband, James Beard Award winner, entrepreneur, and food innovator Chef Jose Garces is known as a leading authority on Spanish and Latin-American cuisine. From the Spanish tapas at Amada, his first restaurant, to the playful Japanese street food at Okatshe in Atlantic City, Garces continually pushes the boundaries of culinary excellence. While he maintains his successful career owning and operating full-service restaurants, Garces is also looking toward the future, with an increased focus on bringing restaurant-quality experiences to the homes and businesses of culinary enthusiasts in new and interesting ways. From enhanced home delivery options and virtual online cooking demos to live online cooking classes, he's excited to connect with both fans of his work on television as well as the homecook who’d like to experience “chef life” in their own kitchen. As a child of immigrants and a leader in the diverse and inclusive hospitality industry, the wellbeing of his community in Philadelphia has always been dear to Garces’s heart. To help provide ongoing and actionable assistance to the immigrant community, Garces co-founded The Garces Foundation in 2011. The Foundation provides services like community health days, English language skills classes that target the restaurant industry, and most recently, an increased focus on procuring and providing food supplies to the food insecure. Garces is the author of two cookbooks, Latin Evolution and The Latin Road Home, published by Lake Isle Press.
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