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1. Toast the dried guajillo chilies in a dry skillet over medium heat for about 20–30 seconds per side until fragrant and pliable, then remove the stems and seeds. Submerge them in a bowl of hot water and soak for 15 minutes until fully softened.
2 piece Guajillo chili (dried)
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2. Meanwhile, char the roma tomatoes and half the onion directly on a dry comal or heavy skillet over high heat, turning occasionally, until blistered and darkened in spots, about 8–10 minutes. Add 2 garlic cloves to the comal for the last 2 minutes.
2 clove Garlic cloves,
0.5 piece White onion,
5 piece Roma tomatoes
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3. Drain the rehydrated guajillo chilies and transfer them to a blender along with the charred tomatoes, charred onion half, charred garlic, and chipotle chili in adobo. Blend until completely smooth.
2 clove Garlic cloves,
0.5 piece White onion,
5 piece Roma tomatoes,
2 piece Guajillo chili (dried),
1 piece Chipotle chili in adobo
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4. Heat olive oil in a large, deep pot over medium-high heat. Pour in the blended tomato-chili sauce — it will sizzle and reduce quickly. Fry the sauce, stirring frequently, for 4–5 minutes until it darkens slightly and thickens. Season with half the salt.
0.8 tsp Salt,
1 tbsp Olive oil
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5. Pour in the chicken stock, add half the cumin and half the oregano, and bring to a gentle simmer over medium-low heat. Taste and adjust seasoning.
0.5 tsp Ground cumin,
0.5 tsp Dried Mexican oregano,
4 cup Chicken stock (low sodium)
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6. Finely dice the remaining onion half and mince the remaining 2 garlic cloves. In a large bowl, combine the ground turkey, diced onion, minced garlic, uncooked rice, egg, roughly chopped cilantro (reserve some for garnish), remaining cumin, remaining oregano, remaining salt, and black pepper. Mix gently with your hands until just combined — do not overwork.
500 g Ground turkey,
3 tbsp White rice (uncooked),
1 piece Egg,
2 clove Garlic cloves,
0.5 piece White onion,
0.2 cup Fresh cilantro,
0.5 tsp Ground cumin,
0.5 tsp Dried Mexican oregano,
0.8 tsp Salt,
0.5 tsp Black pepper
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7. With damp hands, roll the turkey mixture into balls roughly 4 cm (1.5 inches) in diameter — you should get about 18–20 meatballs. Set aside on a plate.
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8. Carefully lower the meatballs one by one into the gently simmering caldillo. Do not stir for the first 5 minutes so they hold their shape. Once set, partially cover the pot and cook for 25–30 minutes over low heat until the meatballs are cooked through and the rice inside is tender.
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9. In the last 10 minutes of cooking, add the diced zucchini to the pot and simmer until just tender but still holding its shape.
2 piece Zucchini
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10. Remove the pot from heat and stir in the baby spinach. It will wilt in about 1 minute from the residual heat. Taste the broth one final time and adjust salt as needed. Ladle the albóndigas and caldillo into deep bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
0.2 cup Fresh cilantro,
2 cup Baby spinach,
2 piece Lime
