I miss going out to lunch and dinner. I have been going to a few places around my house that have outdoor seating, but it is getting old. Back when I was in the office, we used to walk over to Johnny Sanchez for lunch or happy hour. I always would get the Arroz con pollo and brussels sprouts. The last time I went there, I decided to try some tacos. I got the Albondigas tacos (without the mayo!) and it was so good.
I recently stumbled across Aaron Sanchez's recipe for the Albondigas tacos and actually had everything I needed to make them on hand. That is what a well stocked kitchen will do for you! I will tell you, these took a lot of work, but they were so worth it! I saved the leftovers as I was eating for one and I my have to break them out tonight, this post is making my mouth water!
You don't have to make these meatballs into tacos. Double the sauce and have them alone! Make them into soup! Have you ever had tacos like this? Full recipe to follow the montage.
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| Mmm tacos! |
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| Roasting veggies always makes for a better sauce. |
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| Sauce, glorious sauce! |
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| How is this not going to be good? |
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| I made them small for the tacos. |
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| Sauce, glorious sauce! |
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| It is even better with meatballs! |
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| I've got two tickets to taco paradise! |
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| Pin it for when you are jonesing for Taco Tuesday! |
1 head garlic
half a container of cherry tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt
1 medium onion, quartered
1 small poblano chile peppers or jalapeño if you like spice
1 tablespoon chopped canned chipotles in adobo sauce
1 tablespoon avocado oil or lard if you have it
1 cup beef or chicken stock
2 tablespoons cold unsalted butter, cut into pieces
1 teaspoon adobo seasoning
Freshly ground pepper
1 small carrot, roughly chopped
1 tablespoon chipotle puree (pureed chipotles in adobo sauce)
1 tablespoon hot sauce
1 large egg
1/4 cup crumbled Cotija cheese
1/4 cup chopped fresh cilantro
1 pound ground beef
1/2 cup tortilla chips, ground to a breadcrumb like texture in the food processor
1 tablespoon adobo seasoning
Kosher salt and freshly ground pepper
10 small flour tortillas
Sour cream, pickled onions (see below), crumbled queso fresco cheese and fresh cilantro, for topping
Make the sauce: Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Cut off the top of the head of garlic, then wrap individually in foil. Toss the tomatoes, onion and pepper on a rimmed baking sheet with olive oil and a pinch of salt. Roast the garlic, tomatoes, onions and poblanos until the vegetables have softened and are browned in spots, about 45 minutes.
Squeeze the garlic cloves out of their skins. Remove the skin and seeds from the pepper; set aside the poblanos and half each of the roasted garlic and onions for the albondigas. Puree the tomatoes, the remaining garlic and onions and the chopped chipotles in a blender, scraping down the sides as needed.
Reduce the oven temperature to 400 degrees F. Melt the avocado oil or lard in a medium saucepan over medium-high heat. Add the roasted vegetable puree and cook until reduced by about half, 8 to 10 minutes. Pour in the stock, reduce the heat to medium and cook until slightly thickened and smooth, about 10 minutes. Gradually stir in the butter until incorporated; add the adobo seasoning and season with salt and pepper. Keep warm.
While the sauce is simmering, make the albondigas: Pulse the carrot in a food processor until finely chopped. Add the reserved roasted poblanos, remaining roasted garlic and onions, chipotle puree, hot sauce, eggs, Cotija and cilantro and pulse until evenly and thoroughly mixed.
In a large mixing bowl, combine the beef, carrot mixture, crushed tortilla chips, adobo seasoning, 2 teaspoons salt and a few grinds of pepper. Mix well with your hands (do not overwork the meat).
Form the meat mixture into 1 1/2-inch balls (about 40). Arrange on a baking sheet and bake until browned and cooked through, 15 to 20 minutes. Toss into the sauce.
To assemble the tacos, heat up the tortillas on a griddle, then spread some sour cream on each. Top with 2 or 3 meatballs and a little of the sauce. Garnish with the pickled onions, queso fresco and cilantro.
Combine 3/4 cup red wine vinegar, 1/2 cup water, 1 tablespoon sugar, 1/2 tablespoon kosher salt, 3 whole cloves, 1 bay leaf, 1/2 teaspoon each dried oregano and pepper and a pinch of red pepper flakes in a medium saucepan. Bring to a boil, then add 1 thinly sliced large red onion (separated into rings). Return to a boil, reduce the heat to medium and cook until the onion softens, 3 to 4 minutes. Remove from the heat, cover and let the mixture cool completely. Refrigerate in a covered container for at least 2 hours and up to 2 weeks.
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