Albóndigas en Chipotle (Beef Meatballs in Chipotle Tomato Sauce)

• 60 g Long-grain white rice
• 1 medium Yellow onion
• 3 cloves Garlic
• 500 g Minced beef
• 1 Egg
• 2 tsp Ground cumin
• 500 ml Tomato passata
• 3 tbsp Chipotle sauce
• 300 ml Chicken stock
• 15 g Fresh coriander
• 8 pieces Corn tortillas
• 1 Lime

1. Cook the long-grain white rice in a small pan of boiling water for 10 minutes, then drain well and spread out to steam-dry for 5 minutes. This par-cooking helps the rice finish tender inside the meatballs without turning mushy.
2. Finely grate the yellow onion into a mixing bowl and finely grate or crush 2 of the garlic cloves into it. Roughly chop most of the fresh coriander, reserving a little for serving.
3. Add the minced beef, egg, ground cumin, the par-cooked rice, and the chopped coriander to the bowl. Mix gently until just combined, then shape into 16 meatballs.
4. In a large pot over medium heat, combine the tomato passata, chipotle sauce, chicken stock, and the remaining garlic clove (finely grated or crushed). Bring to a gentle simmer, stirring so it does not catch.
5. Lower the heat so the sauce barely bubbles, then nestle in the meatballs in a single layer. Cover and simmer gently for 18 to 22 minutes, turning the meatballs once halfway, until cooked through and the sauce tastes rounded.
6. Warm the corn tortillas in a dry frying pan over medium heat for about 30 seconds per side, keeping them covered as you go. Cut the lime into wedges.
7. Taste the sauce and stir in the reserved coriander. Serve the meatballs and sauce with the warm tortillas and lime wedges for squeezing over.

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