Mexican Meatballs with Red Chile Tomato Sauce and Queso Fresco
INGREDIENTS
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2 tablespoons canola oil
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1 medium red onion, finely diced
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1 jalapeno, finely diced
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2 cloves garlic, finely chopped
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2 tablespoons ancho chili powder
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1/2 teaspoon ground coriander
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1 to 2 chipotle peppers in adobo, processed until smooth
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One 28-ounce can plum tomatoes and their juice, processed until smooth
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Kosher salt and freshly ground black pepper
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Clover honey, to taste, optional
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1 to 2 tablespoons Mexican crema
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Fresh cilantro leaves, for garnish
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1/3 pound chorizo, very cold, cubed
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1/3 pound chuck, very cold, cubed
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1/3 pound pork butt, very cold, cubed
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3 cloves garlic, finely chopped
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1 large egg, lightly beaten
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1/2 cup finely chopped cilantro, plus extra for garnish
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1/4 cup freshly grated Cotija cheese
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1 tablespoon New Mexico chili powder
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2 teaspoons Mexican oregano
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1 teaspoon ground cumin
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1/2 teaspoon cayenne pepper
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3/4 cup panko breadcrumbs
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Kosher salt and freshly ground black pepper
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2 tablespoons olive oil
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2 3/4 cups chicken stock
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Queso fresco, for garnish
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Fresh cilantro leaves, for garnish
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