A Recipe From the Chef: Alex Moreno's Turduckenizo Albondigas
courtesy of CASA Turduckenizo Albondigas at CASA.
As a huge football fan, CASA owner Mario del Pero and executive chef Alex Moreno were inspired by John Madden's annual turducken cookout to make a turducken of their own. Only this one is made in meatball form with a blend of Mexican spices.
The restaurant's Turduckenizo Albondigas recipe, calls for a special blend of spices and chiles to create a flavor reminiscient of chorizo. The chiles listed in the recipe are dried chiles that can usually be found in the supermarket. If you have trouble finding the different chiles, you can use all chipotles, or if you'd rather skip the process of rehydrating the chiles, you can substitute a teaspoon of chile powder in each of the recipes. And for more on Moreno and what else he's cooking these days at the restaurant, check out our recent interview with the chef.
From: Alex Moreno of CASA
1 pound ground duck
1/2 pound ground turkey
1/2 pound ground chicken
1 cup of cooked white rice
1/4 cup diced zucchini
1/4 cup diced onion
2 tablespoons chopped cilantro
1/4 cup heavy cream
1 tablespoon salt
1 chile California
2 tablespoons cooking oil
2 cloves of garlic
1 chile ancho
1 chile chipotle
1 (14 oz.) can of tomatoes (Moreno recommends fire-roasted tomatoes)
2 cups of water
queso fresco cheese
1. For the albondigas, submerge the chile California in water. Soak until soft. Using a blender or food processor, puree the chile with just enough of the soaking liquid to make smooth. Preheat the oven to 350 degrees.
2. Combine all the albondigas ingredients (except cooking oil) and mix until all components are incorporated evenly. Roll into roughly 1-inch balls.
3. Heat the oil in a sauté pan. When the pan is hot, add the albondigas. Turn the meatballs, allowing them to sear on all sides. You may need to work in batches to cook them all.
4. Transfer the meatballs to a sheet tray or shallow pan and move them to the oven. Bake for ten minutes, or until cooked through.
5. For the sauce, submerge the dried ancho and chipotle chiles in hot water; soak until soft enough to remove stems and seeds.
6. Combine all of the sauce ingredients in a medium saucepan. Bring to a boil, then reduce heat and simmer twenty minutes.
7. Transfer to a blender and blend. The sauce does not need to be completely smooth.
8.Serve your albondigas in the sauce, and garnish with queso fresco, sour cream and chopped cilantro.