To prepare the sauce or "caldillo".

In the blender: tomatoes, onion, half or one chile chipotle and garlic, well blended. Pour the mix into the pot already warm with the oil.Fry the sauce medium heat until there isn't pale foam in the edges. You can add water or chicken stock until your sauce in the pot is enough to cover your algondigas completely.

Here is important to say that some people like the sauce thin like caldillo and some others a little think. Add the cumin, oregano, and salt, not too much because you will have salt in your meat. Let it boil with medium-low heat.

The meat balls

Meanwhile, you can prepare your algondigas. In a bowl you will have the meat, egg, salt, pepper, a little juice of the canned chile, a bit of cumin, the amount of powder bread depends on how big is the egg, you can add 2 tablespoons first and add until you have a nice mix to prepare balls. I like to prepare them all and place them in a dish. When they are ready, your sauce will be boiling so you can add them at the same time. Cook for 25 min.

Side dishes could be white rice, steamed zucchini in regular pieces, and refried beans. Don't forget some corn tortillas.