Albondigas Sope
Total Time1 hr 45 mins
Skill LevelIntermediate
Servings6
Total Time1 hr 45 mins
Skill LevelIntermediate
Servings6-8
Share
Key IngredientPremium Mild Pork Sausage Roll 16oz.AboutRecipe by Danielle Duran Zecca
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
![]()
Key IngredientPremium Mild Pork Sausage Roll 16oz.
Recipe by
Ingredients
16 ounces Farmer John Premium Mild Sausage Roll 2 tablespoons Extra virgin olive oil 1 Onion, chopped (reserve ½ for sauce) 1 clove Garlic, chopped 1/3 cup Uncooked rice 1/4 cup Fresh parsley, chopped 1 1/2 teaspoon Salt (add more to taste, as needed) 1/4 teaspoon Black pepper 1 Large egg 1 quart Chicken stock 24 ounces Tomato Sauce, canned 1/4 cup Masa harina 1 1/2 cups Warm water (add more, if needed) 1 teaspoon Salt 1 teaspoon Extra virgin olive oil 1-2 cups Canola oil, for frying
Albondigas
Key IngredientPremium Mild Pork Sausage Roll 16oz.
Premium Mild Pork Sausage Roll 16oz.Sope
Key IngredientPremium Mild Pork Sausage Roll 16oz.Directions
1Start the sope in a large bowl, combining the masa harina and salt, and stir in water and extra virgin olive oil until a dough forms
2Using your hands, knead the dough until it fully comes together and all the water is absorbed
3To make sure it is ready, grab a small piece of dough, roll it into a ball and press down with a finger. If edges crack, it is too dry, but if it sticks to your skin, it is too wet. To adjust, add more water or masa harina as needed
4Divide the dough into 14 balls, and cover them with a clean damp cloth, as you will want them to remain moist
5Heat the griddle or skillet on medium high while you move on to press the tortilla
6Take a piece of parchment paper and lay it directly onto the tortilla press and place one masa ball on top of it in the center. Press down gently
7To note, it should be thicker than a normal tortilla
8Place the tortilla on the griddle and let cook for 15-20 seconds on each side. Then, transfer it to a plate and let cool. Using your thumb and index fingers, pinch the edges around to create a rim. Cover sopes with towel so they don’t dry out while you pinch the remainder
9Heat a large skillet with oil. Once the oil is hot, fry 2-3 sopes at a time for about 2 minutes or until they are lightly golden. Remove from oil and let drain on paper towel or wire rack
10For the albondigas, mix all ingredients in a larger mixing bowl, except the extra virgin olive oil, chicken stock and tomato sauce
11Form mixture into 1-inch balls.
12In large pot, heat the extra virgin olive oil. Once hot, add remaining ½ of the chopped onions and let sauté until translucent or for about 4 minutes on low heat
13Add tomato sauce and ½ of the chicken stock. Let it heat through and then start adding the meatballs gently, one at a time. Cover the pot and let them simmer for 30 minutes
14Last, add salt pepper and a dash of cayenne if you like it spicy
15To assemble, take one crispy sope and layer 2-3 meatballs on top, plus sauce
16Garnish with cilantro, cotija, crema, crispy parsley and hot sauce
More Meaty RecipesHere and directly in your inbox!
You have been subscribed!
Green Shakshuka with Sausage
alarm
30 mins
school
Beginner
restaurant_menu
4 Servings
Breakfast Sausage Casserole
alarm
1 hr 5 mins
school
Beginner
restaurant_menu
8 Servings
French Toast Sausage Casserole
alarm
45 mins
school
Beginner
restaurant_menu
8 Servings
Supreme Pizza Dip
alarm
40 mins
school
Beginner
restaurant_menu
12 Servings
Migas
alarm
30 mins
school
Beginner
restaurant_menu
6 Servings
Green Shakshuka with Sausage
alarm
30 mins
school
Beginner
restaurant_menu
4 Servings
Breakfast Sausage Casserole
alarm
1 hr 5 mins
school
Beginner
restaurant_menu
8 Servings
French Toast Sausage Casserole
alarm
45 mins
school
Beginner
restaurant_menu
8 Servings
Supreme Pizza Dip
alarm
40 mins
school
Beginner
restaurant_menu
12 Servings
Migas
alarm
30 mins
school
Beginner
restaurant_menu
6 Servings
