Farm Cart
Apr 4, 20233 min
ITEMS
Chives
Garlic
Salsa - medium
Corn Tortillas
Ground Beef / Fajita Veggies
PRODUCERS
Lowdown Farm - Moiese
Gallatin Valley Botanical - Bozeman
Blaine Mountain Salsa Works - Kalispell
Trevino's Tortillas - Billings
Wickens Ranch - Winifred / Root Cellar Foods - Belgrade
Reminder: Farm Cart is taking a Break April 13th - May 13th. I expect to be delivering again on Wednesday, May 17th. Thank you all for your support and understanding!
Adapted from Woks of Life. It would be good over rice or other cooked grain. Serves ~4.
1 Tbs dry sherry, or Shaoxing wine
2 Tbs soy sauce
1/2 tsp sugar
1/2 tsp pepper (it calls for white pepper, but black pepper will work fine)
1/2 tsp sesame oil
3 Tbs oil - safflower, vegetable or other high-heat oil
3 slices ginger, julienned
3 cloves garlic, minced
1 bunch chives, cut into ~1-inch lengths
1 lb ground beef (or any meat you want), or try pressed tofu (aka spiced tofu) julienned, or mushrooms or any other veggies you like, or a combination of things
Salt, to taste
Start by preparing the stir-fry sauce: combine the wine, soy sauce, sugar, white pepper, and sesame oil. Set aside.
At this point, if cooking meat or mushrooms/veggies, you’ll preheat your wok or sauté pan until very hot, add 1 Tbs of oil, and then sear the meat or veg until just cooked. Remove to a bowl and set aside. If you're using spiced tofu, skip this step.
Place a wok or sauté pan over medium heat. When hot, add the oil and the ginger. Cook for ~30 seconds, then add the garlic. Cook for another 30 seconds.
Add the tofu, if using, and stir-fry for another minute. If not, skip this step.
Turn up the heat to high, add the chives, and stir-fry for ~30 seconds, followed by the meat or veggies you already cooked, if using.
Add the sauce mixture, and stir-fry for another 30 seconds. Taste for salt and season as needed. Serve immediately.
La Tinga used to make a great sopa de albondigas, back when they were in the old Armory gym. I haven't had it in ages, and although this version isn't particularly traditional, I think it will do the trick. Find a more traditional version linked below. Recipe adapted from Cooks Country. Serves 6-8.
FOR THE MEATBALLS:
7 corn tortillas (6-in), roughly torn into quarters
1 C fresh cilantro leaves and stems
1 large egg
2 Tbs chicken or veggie broth
4 garlic cloves, peeled and roughly chopped
1 tsp salt
1/4 tsp pepper
1 lb ground beef (or pork)
FOR THE SOUP:
1 pint Blaine Mountain Salsa or other tomato-based salsa (see link online for version w/o salsa)
1-2 tsp canned chipotle chile in adobo sauce, minced (optional - for extra heat and smokiness)
1 tsp dried oregano
1 Tbs vegetable oil
6 cups chicken or veggie broth
2 small zucchini (or 1 large), cut into 1/2-in pieces - or sub potatoes!
2 carrots, peeled and cut into 1/2-in pieces
Salt and pepper, to taste
For the meatballs: Pulse tortillas in food processor until finely chopped, with no pieces larger than 1/2-inch, 15-20 pulses. Remove 3/4 C of the tortilla bits for the soup and set aside.
To the tortilla bits still in the food processor, add cilantro, egg, 2 Tbs broth, garlic, 1 tsp salt, and 1/4 tsp pepper and process until smooth, ~ 1 min, scraping down sides of bowl as needed.
Transfer the tortilla mixture to large bowl. Add ground beef and gently mix with your hands until combined. Divide mixture into ~32 1-Tbs portions. Wet your hands and roll each portion to form balls. Transfer to a plate or baking sheet, cover with plastic wrap, and refrigerate until ready to use (up to 24 hrs)
For the soup: Heat 1 Tbs oil in Dutch oven or other large pot over medium-high heat until shimmering. Add salsa, chipotle (if using), oregano, and a pinch each of salt and pepper. Cook, stirring occasionally, until salsa is browned and starting to stick to bottom of pot, ~8-10 min.
Stir in 6 C broth, zucchini, carrots, and reserved 3/4 C processed tortillas. Add the meatballs to the pot and bring to boil. Reduce heat to maintain a simmer until meatballs are cooked through and vegetables are tender, ~15 min. Taste and adjust seasoning as needed.
Serve with lime wedges, if you like, and more cilantro.
Sopa de Albondigas - a more traditional version from Mely Martínez, my go-to for at-home Mexican food.
Find recipes here for Beef Enchilada Casserole, and also Migas (crispy fried tortillas w/ scrambled eggs)
Or this one, with Crispy Potato Tacos (which you could do with beef, also), and also Entomatadas (a cross between enchiladas and quesadillas)
Picadillo! A flexible dish best served with rice and warm corn tortillas, also from M.M.
Make this Chive Vinaigrette for a Salad Niçoise, or any salad you want
Cheddar & Chive Biscuits - scroll all the way to the bottom