Recipes Oven-Roasted Meatballs with Tinga Poblana Be the first to rate & review! In Mexico’s Puebla region, cooks usually prepare tinga (a zesty, tomatoey stew) with chicken, pork or vegetables. Alex Stupak stirs chorizo into the traditional sauce, then adds albóndigas (meatballs) to create a hearty dish that looks Italian but tastes undeniably Mexican. Slideshow: Amazing Meatball RecipesRecipe from Food & Wine America's Greatest New Cooks By Alex Stupak Updated on May 3, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 1 hrs Total Time: 1 hrs 45 mins Yield: 6 Ingredients Tinga 2 pounds plum tomatoes (about 4) 6 unpeeled garlic cloves 3 chipotle chiles in adobo, seeded and minced 1 tablespoon extra-virgin olive oil 1 small white onion, minced 1/2 pound fresh Mexican-style chorizo, casings removed 2 cups chicken stock or low-sodium broth 1 bay leaf Kosher salt Freshly ground pepper Meatballs 1 large egg 1/2 cup milk 1/2 cup finely crushed tortilla chips (1 ounce) 1/4 cup shredded Cotija or pecorino cheese (1 ounce) 4 garlic cloves, minced 1 teaspoon dried oregano Salt Freshly ground pepper 3/4 pound ground pork 3/4 pound ground beef Warm corn tortillas, for serving Directions 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. 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. 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. 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. 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 Rate it Print