Mexican Meatballs with Red Chile Tomato Sauce and Queso Fresco

Name: Mexican Meatballs with Red Chile Tomato Sauce and Queso Fresco
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsps ancho chili powder; 794 grams plum tomatoes and their juice, processed until smooth; 2 Tbsps canola oil; 1 teaspoons cayenne pepper; 651 milliliters chicken stock; 1 Tbsp New Mexico chili powder; 1 to 2 chipotle peppers in adobo, processed until smooth; 151 grams chorizo, very cold, cubed; 151 grams chuck, very cold, cubed; 118 milliliters finely chopped cilantro, plus extra for garnish; 59 milliliters freshly grated Cotija cheese; 1 large egg, lightly beaten; 4 servings Fresh cilantro leaves, for garnish; 2 cloves garlic, finely chopped; 3 cloves garlic, finely chopped; 1 teaspoons ground coriander; 1 teaspoon ground cumin; 1 Clove r honey, to taste, optional; 1 jalapeno, finely diced; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp Mexican crema; 2 Tbsps olive oil; 2 teaspoons Mexican oregano; 177 milliliters panko breadcrumbs; 151 grams pork butt, very cold, cubed; 4 servings Queso fresco, for garnish; 1 medium red onion, finely diced

The recipe Mexican Meatballs with Red Chile Tomato Sauce and Queso Fresco can be made in about 1 hour and 20 minutes. One portion of this dish contains approximately 34g of protein, 38g of fat, and a total of 614 calories. For $3.48 per serving, you get a main course that serves 4. If you have onion, jalapeno, mexican oregano, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine.

Instructions

Special equipment: Hand-operated meat grinder

Ingredients you will need

Meat

Equipment you will use

Meat Grinder

Heat the oil in a 12-inch high-sided saute pan over high heat. Cook the onions and jalapenos until softened, about 5 minutes.

Ingredients you will need

Jalapeno Pepper

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and cook 30 seconds, and then stir in the chili powder and coriander and cook 1 minute.

Ingredients you will need

Chili Powder

Coriander

Garlic

Pour in 1 cup water and cook until reduced.

Ingredients you will need

Water

Mix in the chipotles and tomatoes and bring a boil, and then reduce to a simmer and cook until the sauce is slightly thickened, about 20 minutes. Season with salt, black pepper and honey, if using.

Ingredients you will need

Black Pepper

Chipotle Chiles

Tomato

Honey

Sauce

Salt

Whisk in the crema, followed by the cilantro, and adjust the seasoning, if needed.

Ingredients you will need

Seasoning

Cilantro

Mexican Crema

Equipment you will use

Whisk

For the mexican meatballs: Grind the cubed meats using a hand-operated meat grinder fit with a medium dye.

Ingredients you will need

Meatballs

Meat

Equipment you will use

Meat Grinder

Combine the ground meats with the garlic and egg in a large bowl, and then add in 1/4 cup of the cilantro, the cheese, New Mexico chili powder, Mexican oregano, cumin and cayenne pepper. Gently mix together until combined. Begin mixing in the breadcrumbs, 1 tablespoon at a time, until the mixture holds together.

Ingredients you will need

Mexican Oregano

Chili Powder

Breadcrumbs

Cilantro

Cheese

Garlic

Cumin

Egg

Equipment you will use

Bowl

Mix in some salt and black pepper, and form the meat into 2-inch balls.

Ingredients you will need

Salt And Pepper

Meat

Heat the olive oil in a medium saute pan over medium heat. Cook the meatballs, turning occasionally, until brown all over, 3 to 4 minutes.

Ingredients you will need

Meatballs

Olive Oil

Equipment you will use

Frying Pan

Pour in the chicken stock and cook until the liquid is mostly reduced and the meatballs are just cooked through, 5 to 7 minutes longer.

Ingredients you will need

Chicken Stock

Meatballs

Transfer to a serving platter and top with the Red Chile Tomato Sauce, queso fresco and additional cilantro leaves.

Ingredients you will need

Fresh Cilantro

Queso Fresco

Tomato Sauce

Red Chili Pepper

Equipment

Ingredients

Servings:

2Tbsps

ancho chili powder 794grams

plum tomatoes and their juice, processed until smooth 2Tbsps

canola oil 1teaspoons

cayenne pepper 651milliliters

chicken stock 1Tbsp

New Mexico chili powder 1

to 2 chipotle peppers in adobo, processed until smooth 151grams

chorizo, very cold, cubed 151grams

chuck, very cold, cubed 118milliliters

finely chopped cilantro, plus extra for garnish 59milliliters

freshly grated Cotija cheese 1large

egg, lightly beaten 4servings

Fresh cilantro leaves, for garnish 2cloves

garlic, finely chopped 3cloves

garlic, finely chopped 1teaspoons

ground coriander 1teaspoon

ground cumin 1Clove

r honey, to taste, optional 1

jalapeno, finely diced 4servings

Kosher salt and freshly ground black pepper 1Tbsp

Mexican crema 2Tbsps

olive oil 2teaspoons

Mexican oregano 177milliliters

panko breadcrumbs 151grams

pork butt, very cold, cubed 4servings

Queso fresco, for garnish 1medium

red onion, finely diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Burn Cottage Cashburn Pinot Noir

Ripe dark cherry, redcurrant and chocolate notes precede savoury notes of wild thyme, briar, and earth. Supple mouthfilling tannins give depth to the palate, while the freshness and red-berry acidity retain lovely length, focus, and balance.