Active Time
1 HR
Total Time
1 HR 45 MIN
Yield
Serves : 6
© Christina Holmes

How to Make It

Step 1    make the tinga

Preheat a large cast-iron skillet or griddle. Add the tomatoes and garlic cloves and roast over high heat, turning occasionally, until softened and charred in spots, about 12 minutes; let cool slightly. Peel the garlic and transfer it to a blender along with the tomatoes and chipotles; puree until smooth.

Step 2    make the tinga

In a large saucepan, heat the olive oil. Add the onion and cook over moderate heat, stirring, until lightly golden, about 5 minutes. Add the chorizo and cook over moderately high heat, stirring to break up the meat, until no trace of pink remains, about 5 minutes. Stir in the tomato puree, stock and bay leaf and bring to a boil. Simmer over low heat until the sauce is thickened, about 1 hour. Discard the bay leaf and season the tinga with salt and pepper.

Step 3    Meanwhile, make the meatballs

Preheat the oven to 350° and set a rack over a large rimmed baking sheet. In a large bowl, whisk the egg with the milk. Stir in the tortilla chips, cheese, garlic, oregano, 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Add the ground pork and beef and knead gently to combine.

Step 4    Meanwhile, make the meatballs

Form the meat into 1 1/2-inch meatballs and transfer them to the rack. Roast for 25 to 30 minutes, until the meatballs are browned and cooked through.

Step 5    Meanwhile, make the meatballs

Add the meatballs to the sauce; toss carefully to coat. Transfer the meatballs to bowls and serve with warm tortillas.

Make Ahead

The meatballs can be refrigerated in the sauce for up to 2 days. Reheat gently before serving.

Suggested Pairing

Juicy, full-bodied Spanish red

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