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1
Combine bread, milk, onion, garlic, salt, oregano, and pepper in large bowl.
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2
Mash with fork until thick paste forms.
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3
Mix in beef, pork, tomatoes, eggs, and mint (mixture will be soft).
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4
Using 1/4 cupful for each, form mixture into 2-inch balls.
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5
Place on baking sheet; chill while making sauce.
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6
Line heavy small skillet with foil; add chiles and garlic.
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7
Cook over medium-high heat until skins begin to blister and blacken, turning frequently, about 15 minutes.
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8
Cool garlic slightly, then peel.
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9
Working in batches, puree tomatoes with juices, whole chiles, and garlic in blender until almost smooth.
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10
(Meatballs and puree can be prepared 6 hours ahead.
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11
Keep meatballs refrigerated.
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12
Cover and refrigerate puree.)
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13
Heat oil in heavy large wide pot over medium-high heat.
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14
Add tomato puree, 1 cup water, and salt; bring to boil.
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15
Carefully add meatballs; bring to simmer.
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16
Reduce heat, cover, and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes.
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17
Uncover and boil gently until liquid is reduced to sauce consistency, stirring occasionally, about 18 minutes.
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18
Spoon Mexican White Rice into 6 shallow bowls.
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19
Top rice with meatballs and tomato-serrano sauce and serve.
