Albondigas

1)  Preheat an oven to 350°F.

2)  Sauté the onions with garlic, cumin, ancho powder and dried oregano in sauté pan over medium heat with 2T butter.

3)  Cook until onions become translucent and tender and mixture has become aromatic. Set aside mixture and allow to cool.

4)  Once mixture has cooled, combine with the rest of the meatball ingredients including the Los Altos Queso Cotija Molido until thoroughly mixed.

5)  Form into round meatballs, 5 oz in weight, and cook in a 12 cup muffin pan at 350°F for 20-30 minutes or until internal temperature reaches 165°F.  Once the meatballs are cooking, you can begin making sauce.

6)  Serve meatballs with ancho cream sauce (recipe below).

Ancho Cream Sauce

1)  In a medium sauce pot, bring 6 cups of water to boil.

2)  Toast the ancho and guajillo chiles on both sides in a sauté pan to incite their aromatic oils.

3)  Then soak and submerge dried chiles in this hot water to rehydrate, about 15 minutes.

4)  Once soft and pliable, de-stem, open and scrap out seeds and discard.

5)  Add the clean chiles to the blender with the onions and garlic with ½ cup of rehydrated water.

6)  Puree in blender until smooth and add to a large sauté pan at medium to high heat with butter.

7)  Fry the chile sauce with butter for about 10 minutes then puree the canned diced tomato to a fine puree and add to chile sauce.

8)  Continue to cook at a simmer for another 10 minutes.

9)  Meanwhile in a large mixing bowl, whisk together the Los Altos Crema Mexicana Natural and egg yolks.

10)  Slowly add 1/3 third of the hot chile sauce to egg-cream mixture constantly whisking, tempering the egg yolks and cream.

11)  Once nearly a third of the chile sauce has tempered the egg-cream mixture, add back to sauté pan.

12)  Continue to cook on low and whisk as the sauce thickens.  Reduce to a simmer and cook for about 3 minutes.

13)  Season with salt to taste and finish with lime juice.

14)  Reserve and cool or use immediately once meatballs have finished cooking.