Chorizo Cotija Meatballs

Cooking Instructions

1. Place Ancho, Guajillo, and Chili De Arbol in a small sauce pot and cover with water. Boil for 10 minutes. Reserve 1 cup of cooking liquid and drain out the rest.
2. Place cooking liquid, chilis, garlic cloves, and Spiceology Chili Margarita blend in blender and blend until smooth. Set aside.
3. With a paddle attachment on a table top mixer, mix pork, salt, hot paprika, ground chipotle, ground peppercorn, Mexican oregano, tequila, red wine vinegar, and half of the blended chili mix together on medium speed. 
4. Add the Cotija cheese and half of the fresh cilantro and mix on low speed until combined.
5. Take a small amount of the mixture and cook in a pan to test seasoning. Adjust salt and pepper accordingly. 
6. Roll meat mixture into 2 oz balls. In a large sauté pan or flat top grill, brown the outside of the meatballs. 
7. Finish cooking the meatballs in a 350°F oven until internal temperature reaches at least 145°F. 
8. While meatballs cook, heat up the remaining blended chili mix on the stove top and season with salt and pepper. To serve, place the meatballs on a dish, top with chili sauce, cotija cheese, and fresh cilantro.