Viva la México Balls

Name: Viva la México Balls
Yield: Makes 2 dozen 1 1/2-inch meatballs
Ingredients: 2 tablespoons olive oil; 1 dried ancho chile, stemmed, seeded, and minced; 1 dried guajillo chile, stemmed, seeded, and minced; 1/4 cup tequila; Juice from 1 lime; 2 pounds ground pork; 1 1/2 cups cooked long-grain white rice; 2 large eggs; 1/2 cup bread crumbs; 3 soft corn tortillas, minced; 1 small onion, finely diced; 1/2 bunch fresh cilantro, chopped (including stems); 2 tablespoons tomato paste; 1 garlic clove, minced; 1 teaspoon crushed red pepper flakes; 1 teaspoon salt; 1/2 teaspoon ground cumin; Pinch of ground cinnamon

January 24, 2012

The vibrant flavors of Mexico pop in these balls that we created for a Cinco de Mayo party. Pork meatballs get a kick from a splash of tequila, the smoky heat of ancho and guajillo chiles, along with a fragrant touch of cinnamon and cumin, reminiscent of carnitas, the traditional Mexican spiced, braised pork. Serve these with Salsa Roja (page 66). To serve alongside margaritas, try them as mini balls.

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