Frida Kahlo's Meatballs

For his birthday dinner last month, Dave requested that I make Frida's meatballs from Frida's Fiestas: Recipes and Reminiscences of Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle. It's a lovely book in the tradition of Monet's Table. Does anybody remember that book? Somebody gave it to us as a wedding present in 1991 and I've been obsessed with yellow and blue kitchens ever since. Our kitchen in New England is pale straw and sky blue and the one in Mexico has a lemon yellow polished-cement floor and a cobalt tile pattern of sort-of daises on the countertops.

Anyway, we discovered the Frida cookbook in 1997 while living in Pátzcuaro, where going to the butcher to buy the pork and beef for these meatballs was a knee-buckling thrill. Shopping for meat at Guido's isn't so exciting, except for when I find myself in line with this guy. 

When I tweeted that I was making this dish, many people requested the recipe. I apologize for taking so long to post it. Here you go:

Meatballs in Chipotle Sauce

(8 servings)

1 lb. ground pork

1 lb. ground beef

1/2 teaspoon ground cumin

2 garlic cloves, chopped

3 eggs

1/4 cup bread crumbs

Salt and pepper

Chipotle Sauce

6 chipotle chiles, pickled or in marinade

6 medium tomatoes, roasted and peeled

1 cup chicken broth

2 garlic cloves

3 cumin seeds

1 tablespoon drived oregano

2 tablespoons lard (the butcher at Guido's looked at me like I had lost my mind when I asked if she had any)

Salt and pepper

Combine the pork, beef, ground cumin, garlic, eggs, bread crumbs, and salt and pepper to taste. Mix well. Shape the mixture into medium-sized meatballs. Cook the meatballs in the Chipotle Sauce for about 25 minutes. 

To make the Chipotle Sauce, puree the chiles, tomatoes, broth, garlic, cumin seeds, and oregano. Strain. Sauté the puree in hot lard (or oil, as the case may be) and season with salt and pepper to taste. Bring to a boil.

¡Buen provecho!