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1
make the tinga Preheat a large cast-iron skillet or griddle.
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2
Add the tomatoes and garlic cloves and roast over high heat, turning occasionally, until softened and charred in spots, about 12 minutes; let cool slightly.
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3
Peel the garlic and transfer it to a blender along with the tomatoes and chipotles; puree until smooth.
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4
make the tinga In a large saucepan, heat the olive oil.
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5
Add the onion and cook over moderate heat, stirring, until lightly golden, about 5 minutes.
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6
Add the chorizo and cook over moderately high heat, stirring to break up the meat, until no trace of pink remains, about 5 minutes.
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7
Stir in the tomato puree, stock and bay leaf and bring to a boil.
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8
Simmer over low heat until the sauce is thickened, about 1 hour.
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9
Discard the bay leaf and season the tinga with salt and pepper.
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10
Meanwhile, make the meatballs Preheat the oven to 350 and set a rack over a large rimmed baking sheet.
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11
In a large bowl, whisk the egg with the milk.
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12
Stir in the tortilla chips, cheese, garlic, oregano, 1 1/2 teaspoons of salt and 1 teaspoon of pepper.
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13
Add the ground pork and beef and knead gently to combine.
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14
Meanwhile, make the meatballs Form the meat into 1 1/2-inch meatballs and transfer them to the rack.
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15
Roast for 25 to 30 minutes, until the meatballs are browned and cooked through.
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16
Meanwhile, make the meatballs Add the meatballs to the sauce; toss carefully to coat.
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17
Transfer the meatballs to bowls and serve with warm tortillas.
