Central American-style Boles de Picolat

Ingredients

In this Central American adaptation of Boles de Picolat, we incorporate regional ingredients and flavors to give the dish a distinct Central American twist. We use chili peppers, such as jalapeños or habaneros, to add a spicy kick to the meatballs and sauce. Additionally, we infuse the dish with fresh cilantro, a staple herb in Central American cuisine, to enhance the overall flavor profile. These modifications create a vibrant and zesty version of the traditional Spanish dish. We alse have the original recipe for Boles de picolat, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 jalapeño peppers, seeded and finely chopped 2 jalapeño peppers, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 2 eggs 2 eggs
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 cup (235ml) beef or chicken broth 1 cup (235ml) beef or chicken broth
• 1 bay leaf 1 bay leaf

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 30g (total), 10g (saturated)
• Carbohydrates: 10g (total), 2g (sugars)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, jalapeño peppers, cilantro, breadcrumbs, eggs, cumin, paprika, dried oregano, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove the meatballs from the skillet and set aside.
4. 4.
   In the same skillet, add the tomato sauce, beef or chicken broth, and bay leaf. Stir well to combine.
5. 5.
   Return the meatballs to the skillet, ensuring they are submerged in the sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and the flavors have melded together.
6. 6.
   Remove the bay leaf before serving.
7. 7.
   Serve the Central American-style Boles de Picolat hot, garnished with additional fresh cilantro if desired.

Treat your ingredients with care...

• Ground beef and pork — Use lean cuts of meat for a healthier option. If desired, you can also mix in ground turkey or chicken for a lighter variation.
• Jalapeño peppers — Adjust the amount of peppers according to your spice preference. For a milder version, remove the seeds and membranes before chopping.
• Tomato sauce — Opt for a high-quality tomato sauce or make your own from fresh tomatoes for the best flavor.

Tips & Tricks

• For a smoky flavor, add a pinch of smoked paprika to the meatball mixture.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and stir it into the sauce during the last few minutes of cooking.
• Serve the Boles de Picolat with rice or warm tortillas for a complete meal.
• These meatballs can be made ahead of time and reheated before serving, allowing the flavors to develop even further.
• Experiment with different herbs and spices to customize the flavor profile to your liking.

Serving advice

Serve the Central American-style Boles de Picolat as a main course, accompanied by rice or warm tortillas. Garnish with fresh cilantro for an extra burst of flavor.

Presentation advice

Arrange the meatballs in a shallow serving dish, spooning the sauce over them. Sprinkle some chopped cilantro on top for a vibrant and appetizing presentation.