Viva la Mexico Balls Recipe

Name: Viva la Mexico Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 450F.
2
Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
3
Set aside.
4
Combine the ancho chile, guajillo chile, tequila, and lime juice in a small bowl and let sit for 5 minutes.
5
Combine the chile mixture with the ground pork, rice, eggs, bread crumbs, tortillas, onions, cilantro, tomato paste, garlic, red pepper flakes, salt, cumin, and cinnamon in a large mixing bowl and mix by hand until thoroughly incorporated.
6
Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
7
Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
8
The meatballs should be touching one another.
9
Roast for 20 minutes, or until the meatballs are firm and cooked through.
10
A meat thermometer inserted into the center of a meatball should read 165F.
11
Allow the meatballs to cool for 5 minutes in the baking dish before serving.

1099

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 dried ancho chile, stemmed, seeded, and minced, 1 dried guajillo chile, stemmed, seeded, and minced, 1/4 cup tequila, and more.

Yes, Viva la Mexico Balls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Viva la Mexico Balls

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