Sinaloa-style Fish Meatballs (Spicy Northern Mexican Variant)

In the state of Sinaloa, in northwestern Mexico, fish meatballs take on a spicier character, often flavored with dried chiles and hardy local herbs.

Additional ingredients:

• 2 dried guajillo chiles

• 1 pasilla or ancho chile

• 1 tsp cumin seeds

• 1 small sprig of epazote (optional, traditional)

• 1 bay leaf

Steps:

1. Rehydrate the dried chiles in hot water for 10 minutes.

2. Blend with a bit of water, cumin, garlic, and tomato to form a sauce base.

3. Sauté this base in oil, then add broth, epazote, and bay leaf.

4. Let simmer for 10 minutes, then add the fish meatballs.

5. Cook for 10 to 12 minutes until fully done.

This heartier broth is often served with white corn, pinto beans, or red rice.

Traditional Mexican sides:

• Warm corn tortillas (homemade or from the market)

• Garlic white rice or Mexican red rice (with tomato and peas)

• Refried beans (made from black or pinto beans)

• Avocado or lightly lemony guacamole

• Pico de gallo (tomato-onion-cilantro-chile)