Meatballs in Chipotle
2 1/4 Pounds ground beef
1/3 Cup rice, soaked in hot water
3 Eggs, hard-boiled and cut in eighths
1 Bread roll, soaked in 1/3 cup milk
2 Cloves garlic
1/2 Small onion
Salt and pepper, to taste
1 Pinch cumin
2 1/4 Pounds tomatoes
4 Marinated chipotle peppers, without seeds
1/4 Cup water
1 Clove garlic
1/2 Small onion, chopped
1 Tablespoon chicken bouillon granules
Mixed herb bouquet
Blend the garlic, small onion, salt, pepper, cumin, and soaked bread in a blender at medium speed until the garlic is well ground.
Combine the liquid with the ground meat and the previously strained rice. Make little balls the size of a medium guava fruit and put an eighth of an egg in the middle .
Blend the tomatoes with the chipotle peppers, pepper, cumin, garlic, chopped onion, and the Teaspoon of bouillon mixed with the water. Pour it immediately in your Crock-Pot® slow cooker. Add salt to taste, cover and cook for 6 to 8 hours on low or 3 to 4 hours.
When the tomatoes start to boil add the meatballs. Let it cook for the rest of the time.