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1
For the red chile tomato sauce: Heat the oil in a 12-inch high-sided saute pan over high heat.
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2
Cook the onions and jalapenos until softened, about 5 minutes.
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3
Add the garlic and cook 30 seconds, and then stir in the chili powder and coriander and cook 1 minute.
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4
Pour in 1 cup water and cook until reduced.
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5
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.
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6
Season with salt, black pepper and honey, if using.
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7
Whisk in the crema, followed by the cilantro, and adjust the seasoning, if needed.
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8
For the mexican meatballs: Grind the cubed meats using a hand-operated meat grinder fit with a medium dye.
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9
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.
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10
Gently mix together until combined.
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11
Begin mixing in the breadcrumbs, 1 tablespoon at a time, until the mixture holds together.
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12
Mix in some salt and black pepper, and form the meat into 2-inch balls.
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13
Heat the olive oil in a medium saute pan over medium heat.
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14
Cook the meatballs, turning occasionally, until brown all over, 3 to 4 minutes.
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15
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.
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16
Transfer to a serving platter and top with the Red Chile Tomato Sauce, queso fresco and additional cilantro leaves.
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17
Cook's Note: For optimal meat grinding, the equipment must be kept as cold as possible until ready to use.
