To make Forking GREAT Untraditional Masa Matzah Balls you need to Achiote marinate and stew a chicken (4 pounds with skin and bone whole or parts). Stew it with herbs and vegetables. Then chill it over night in the refrigerator so you can scrape off the flavorful fat to make the delicious masa matzah balls. I had enough soup for maybe 4 bowls but after I cooked the masa matzah balls they drank up the soup and became amazing but I was left with only two bowls of soup. So it’s up to you…so you might want to cook off the balls in separate chicken broth so you have all that delicious soup. You will also have plenty of pulled chicken for around 4 dinners and two lunches. I must note that this recipe is not suitable for passover. I also note that my idea of serving size might differ from your idea of serving size. The Masa Matzah Balls come out delicious fluffy and very flavorful. I made 4 large balls because that is the size they normally are but next time I think I’d make 8 smaller balls and freeze my leftovers for another time. This recipe make 4 large traditional sized masa Forking delicious masa matzah balls.

Ingredients for 4 servings (plus extra chicken)

4 lbs chicken with skin and bone (whole or parts)

1/2 achiote brick (half of 3.5 oz brick)

1 cup water

2 Tablespoons canola oil

1 lemon – just the fresh squeezed juice

1 lime – just the fresh squeezed juice

2 carrots – peeled, sliced or chopped

2 celery ribs – chopped

1 large onion = chopped

6 guero chili peppers (or any combination of hot and mild peppers)

13 garlic cloves – chopped

2 bay leaves

bunch fresh espazote (mine weighed .08 oz)

4 sprigs fresh mint

1 cup water

2 cups cilantro stems

4 chiltepin peppers – crushed

1 Tablespoon kosher salt

1 Tablespoon granulated garlic

1/2 teaspoon ground black pepper

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon ground achiote (annatto)

1/4 cup + 2 Tablespoons matzah meal

1/4 cup corn masa flour (harina de maíz)

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 garlic clove – ground to paste or microplane

2 Tablespoons scallions – chopped

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1 Tablespoon water

2 eggs beaten

2. 1/2 Tablespoons chicken fat

Directions

Heat up one cup of water and add the 1/2 brick of achiote lemon, lime juice, and oil. Let it cool. Then put your chicken in a gallon ziplock bag and add the achiote mixture. Squeeze all the air that you can out of the bag and zip it shut. Squish the liquid around the chicken. Let sit out one hour.

Set oven to 350 degrees F.

Get a big casserole dish or a buffet 1/2 pan and fill the pan with the carrots, celery, onion, peppers, garlic, bay leaves, epazote, mint, water and chiltepin peppers. Set to side.

Remove chicken from liquid and blot off.

in a small bowl combine the salt, garlic, black pepper, oregano, cumin and ground achiote. Rub this all over all sides of chicken. If you have a whole chicken stuff the cilantro stems in the cavity. If you are using parts get set then down in the middle of the filled pan so you can easily remove them later. Set the chicken or chicken parts over everything in the pan. Cover tightly with foil.

Cook till at least 165 degrees F too be safe to eat or up to 180 degrees F. Timing will differ. This usually takes 105-120 minutes. It can take longer.

When done remove the chicken and let sit out to cool and pull meat when cooled down. Refrigerate.

Remove and discard cilantro stems and bay leaves. Pour soup into a container. Leave on counter till it is cool and then refrigerate over night.

The next day you scrap off the fat for the masa matzah balls.

Set oven at 350 degrees F.

In a small to medium bowl combine the matzah meal, masa, baking powder, baking soda, garlic clove, scallions, salt, black pepper, water, egg and chicken fat. Mix well. This mixture needs to chill at least 20 minutes in the refrigerator.

The mixture will make 4 traditional sized large balls.

You can either cook the balls in half of the soup (but this uses up all the liquid) or you can cook the in additional chicken broth so you can keep the soup. After 30 minutes flip balls so that both sides are thoroughly cooked.

5 minutes before serving add some pulled chicken and top with fresh cilantro and some scallions.

It’s FORKING DELICIOUS!