Tex-Mex Meatballs in Red Chile Sauce

2017-10-10

Tex-Mex Meatballs in Red Chile Sauce

 

Ingredients

  • 1 poblano pepper
  • 1 small white onion, coarsely chopped
  • 2 garlic cloves
  • 1/2 cup firmly packed fresh cilantro leaves with tender stems
  • 1/2 cup finely crushed corn chips
  • 1/4 cup milk
  • 2 large eggs
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds ground chuck
  • Vegetable cooking spray
  • 2 (10-oz.) cans red chile enchilada sauce
  • 2 cups reduced-sodium chicken broth
  • 2 -2 1/2 Tbsp. sugar, divided
  • 1 cup sour cream
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 6-inch corn tortillas, warmed
  • Toppings: Cotija cheese, radishes, toasted shelled pumpkin seeds (pepitas), cilantro sprigs, avocado, red leaf lettuce

How to Make It

Step 1

Preheat broiler with oven rack 5 inches from heat. Broil poblano pepper on an aluminum foil-lined baking sheet 6 to 8 minutes or until blistered, turning occasionally. Place poblano in a zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skin. Peel poblano; remove and discard stem and seeds. Pulse poblano, onion, garlic, and cilantro in a food processor until finely chopped.

Step 2

Stir together corn chips and milk in a large bowl; let stand about 5 minutes or until chips soften. Stir in eggs, salt, pepper, and poblano mixture. Fold in beef. Shape into 35 (1 1/2-inch) meatballs (about 2 tablespoonfuls each). Place 1 1/2 inches apart on a lightly greased (with cooking spray) rack in an aluminum foil-lined jelly-roll pan.

Step 3

Preheat oven to 400°. Bake 10 to 12 minutes or until browned. Transfer meatballs to a large Dutch oven; add enchilada sauce, chicken broth, and 1 Tbsp. sugar. Bring to a boil over high heat. Reduce heat to medium, and simmer 15 to 20 minutes or until meatballs are cooked through and sauce is slightly thickened, turning meatballs halfway through.

Step 4

Meanwhile, whisk together sour cream, zest, and lime juice in a small bowl. Season with salt, and add desired amount of remaining sugar. Serve meatballs with sour cream mixture, tortillas, and toppings.

Step 5

MAKE IT AHEAD These meatballs freeze beautifully. Bake an extra batch (or two), freeze, and cook as instructed, adding 10 minutes to cooking time.

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