1. Toast the chiles in a dry skillet until fragrant, about 3 to 4 minutes. Roast the tomatoes, onion and garlic in a 450-degree oven for 15 minutes.
3. Cook the sauce over low heat for 15 minutes. Add salt and pepper to taste. Simmer over low heat while you prepare the albondigas.
1 1/2 pounds uncooked shrimp, peeled and deveined
1/2 onion, roughly chopped
2 cloves garlic
1/2 cup fresh corn masa dough
2 eggs, slightly beaten
3/4 cup plus 2 tablespoons finely chopped cilantro
Freshly ground black pepper
1. In a food processor, mix the shrimp, onion, garlic, corn masa dough and eggs until well blended. Add three-fourths cup cilantro, salt and pepper and pulse briefly.
2. Lightly oil your hands and form small (three-fourths-inch) meatballs with the shrimp mixture.
3. Drop the meatballs into the sauce and cook at low heat without stirring until the meatballs are firm, about 5 minutes. If the sauce thickens too much, add more stock.
4. To serve, place three albondigas with sauce in each ramekin or small bowl and sprinkle with cilantro.
Each serving: 158 calories; 18 grams protein; 15 grams carbohydrates; 3 grams fiber; 3 grams fat; 1 gram saturated fat; 175 mg. cholesterol; 672 mg. sodium.
Yum takrai (lemon grass with dried shrimp and cashews)
Total time: 1 hour, 15 minutes