Meatballs Meet The Old Spanish Trail.

 This is a combination of my travel and food blogs.

“Into the great wide open

Under them skies of blue

Out in the great wide open

A rebel without a clue”

Into the Great Wide Open, by Tom Petty and the Heartbreakers, 1991

Since around June, hubby and I have taken short riding trips, with our dog, just to get away from the town.  Like the song lyrics just read, into the great wide open, under the skies of blue; and San Juan County certainly has a monopoly on both.  Round and round the trails of Lisbon Valley; Steen Road where Charlie Steen had his Mi Vida mine.  Crossing over Highway 191 onto old highway 191, driving past the abandoned Monticello CCC Camp location and coming out at Wilson’s Arch. No matter how many times we travel these parts, we always notice something new.

 

Recently, a dirt trail past Casa Colorado Rock caught our attention.  Oh, we already knew the trail was there, seen it before, say, “One of these days we’ll check it out.”  Why did we notice it more this time?  There was a new sign, and we knew it was new, cause it was all shiny new, and didn’t see it anytime before, put up by the BLM.  Sign reads, “Las Tinajas Water Holes, Bureaus of Land Management, Old Spanish National Historic Trail”.  This is so new-new that we could not even find it listed on the BLM, nor The Old Spanish Trail Association, websites.  Lots of references to the Las Tinajas Waterfall and Swimming Holes in Puerto Rico though.  Even asked Google AI which stated, “The BLM has no new established trails in San Juan County, UT relating to The Old Spanish Trail.”  Good thing I always take a camera on our jaunts, so could document what we had found.

 

So, the trailhead is off Steen Road, near Casa Colorado Rock; now that’s the name the BLM has listed on their information board about this formation.  If you visit my travel blog, February and May 2014, I wrote extensively about Steen Road and the formations along, and seen from, it.  In 1874, Willian Henry Jackson photographed the same areas, and named the formation "Cave Rocks / Sierra La Sal / Dry Valley”.  Closer to Highway 191 is where the Hook and Ladder OHV Trailhead can be accessed as well. 

 

But I digress, the trail to the water holes is one-mile, round trip, over very sandy ground, and it gets steeper the closer to the water holes you get.  There are no areas of shade along the trail, so, being in the great wide open, wearing a hat; loose, light colored clothing, hiking shoes and carrying lots of water is a must.  A side trail to Casa Colorado Rock brings you to more shaded areas, so bring a picnic for a restful lunch.

This is a combination travel and food article, so that was the travel part, and here comes the food.  Since this trail is an established part of The Old Spanish Trail, it is quite appropriate to introduce a Spanish recipe that has become a staple in Mexico, Albóndigas Guisadas aka stewed meatballs.

During the 6^th to 15^th centuries, the Moors, of the Middle East, inhabited and influenced southwestern Europe, which included Spain.  When the Spanish explorers came to Mexico, and the more southern regions of North America, they too influenced the people already dwelling there.  Albondigas was one culinary influence in which it can be served as a savory stew, or a full bodied, comforting soup of meatballs, vegetables and rich broth.

The word "albondigas" comes from the Arabic word "al-bunduq," meaning "hazelnut" or "small round object," which refers to the shape of the meatballs.  Since the 15^th century, the recipe has gone through many changes throughout Spain and Mexico, however, tomatoes, garlic, onions, peppers and olive oil (combination known as “sofrito”) remain the foundation for the broth.  This type of recipe is similar to ones from Italy, but the seasonings of cumin and chili powder give albondigas its Spanish signature.

After the meatballs are browned, they are finished off by cooking in the broth.  For a stew, the broth/sauce is much thicker, and can be served over rice or mashed potatoes. In soup form, the broth is thinner, and vegetables of zucchini, potatoes, and carrots can be added.  An ingredient, sold under the brand name “Maggi Jugo”, is a rich brown liquid whose equivalent is dark soy sauce, and is a must for the broth, whether the product itself, or using the soy sauce as a substitute.

For the onions, white or red (purple) can be used, or a combination.  The same for the bell peppers, all one color of red, yellow or green, or a combination.  First cut the vegetables into strips (julienne), then cut the strips in half before adding to the sauce mixture.  The first recipe will be a stove top method which will be quick cooking.  The second will be for the crock pot which I have found creates a better dish.  The slower cooking allows the meatballs to absorb the flavors of the sauce it is cooking in; and the entire dish becomes richer and more flavorful.

 

Albóndigas Guisadas (Spanish Stewed Meatballs)

Meatball ingredients:

2 and ½ lbs. lean ground beef or 2 lbs. beef + ½ lb. ground pork

2 Tbsp. Maggi Jugo (dark soy sauce can be substituted)

1/2 cup minced onions

2 Tbsp. beef stock

2 tsp. ground black pepper

1/2 cup plain, dried bread crumbs

1 egg

For frying: 1/2 cup olive oil

Sauce Ingredients:

2 cups onions and peppers, julienned and halved

1 Tbsp. minced garlic

2 tsp. cumin

2 tsp. chili powder (mild or medium)

1 can (10 oz.) tomato sauce

1 can (4 oz.) tomato paste

1 can (28 oz.) crushed tomatoes

1 can (14.5 oz.) diced tomatoes with chilies (mild or medium)

1 cup beef stock

¼ cup Maggi Jugo (dark soy sauce can be substituted)

Preparation:

For the meatballs, mix all meatball ingredients, except olive oil, thoroughly, in a large bowl.  Roll mixture into two-inch balls; makes about 3 dozen.  In a large skillet, heat olive oil on medium heat, add meatballs and brown for 3 minutes; turn over and brown again for 3 minutes.  Do not drain oil.

 

For the sauce, in a large pot, 4 to 5-quart, on medium-high heat, add all sauce ingredients and cook for 20 minutes, stir occasionally.  Add browned meatballs, reduce heat to medium, cover and cook 15 minutes; uncover, stir bottom to top, cook additional 10 minutes.  Serve with white rice or mashed potatoes.

Makes six servings.

Crock Pot Method

In a 4-quart crock pot, mix together all sauce ingredients, set on low.  Create meatballs as in stove top directions, add to sauce in crock pot, including the oil (full of added flavor).  Let cook for six hours before serving over white rice or mashed potatoes.

 

A huge thank you to my taste testers at the Monticello 7-11/Exxon; your positive and helpful opinions made this worthwhile.

Looking for something in the sandwich genre,  Preheat oven to 400F.  Place six meatballs, plus veggies and sauce on one half of a large sized Naan bread.  Sprinkle shredded mozzarella cheese over the filling. Fold the other half of the Naan bread over the filling, place on an aluminum foil covered pan, place in oven for 15 minutes.  Now that's going to be one heck of a satisfying sandwich!  

Mary Cokenour