Ingredients

• 1/4 cup masa harina mixed with 1/4 cup warm water
• 1 pound ground beef
• 1 garlic clove, minced
• 4 tablespoons lard or vegetable oil
• 3 garlic cloves
• 1 tablespoons flour
• 2 quarts fresh homemade beef or chicken stock
• 1/4 cup chopped scallions, both the white and the green parts
• 1 large tomato, roasted, peeled and chopped (If you are unable to find truly ripe tomatoes, add 4 tablespoons canned tomato sauce.)
• 2 Anaheim or California long green chiles or jalapenos, roasted, peeled, and chopped
• 3 tablespoons finely chopped cilantro, leaves only
• 3 tablespoons chopped fresh mint, leaves only

Instructions

1. Combine masa harina with warm water. Mix ground meat with prepared masa, salt, pepper, garlic. Make meatballs about 1-inch round, about the size of a walnut. Set aside.
2. In medium saute pan heat 2 tablespoons lard or oil over medium heat. Add 1 whole garlic clove. Let cook for 20 seconds, press with back of a cooking spoon to release the flavor. Remove the garlic. Set aside.
3. Brown the flour in the lard until dark golden color, about 1 minute. Heat stock in soup pot or large Dutch oven until warm and add flour mixture. Bring to a boil and lower heat to simmer stock for 5 minutes. Taste and correct seasoning.
4. Heat remaining 2 tablespoons lard or vegetable oil in large frying pan, add chopped scallion, tomato, chiles and the reserved 2 garlic cloves, minced, stir well to combine. Cook for 2 minutes and add to stock. Add cilantro and mint and simmer for another 5 minutes. Add the meatballs to the stock and simmer over low fire for 15 minutes or until done.