Sweet heat meets bold New Mexico flavor in these wildly delicious Gilly Loco™ Sweet Chile Rojo Meatball Tacos. Juicy, tender meatballs are loaded with crushed Gilly Loco™ Tortilla Chips, fresh cilantro, and roasted chile flavor, then simmered low and slow in rich Sweet Chile Rojo sauce until perfectly saucy and LOCO.

Wrapped in warm tortillas and piled high with creamy, crunchy, fresh toppings — this is taco night with serious Southwest attitude.

Ingredients

Meatballs & Sauce

• ¼ cup Gilly Loco™ Tomatillo Salsa or Green Chile Sauce
• ½ cup packed fresh cilantro, plus more for garnish
• ½ cup finely crushed Gilly Loco™ Tortilla Chips
• 2 large eggs
• 1½ teaspoons kosher salt
• ½ teaspoon fresh ground pepper
• 2 pounds ground chuck
• 1 jar (16 oz.) Gilly Loco™ Salsa Roja
• 2 cups chicken stock
• 3 tablespoons honey
• 1 tablespoon cornstarch
• 6-inch corn or flour tortillas
• 1 stick butter for greasing

LOCO Toppings 🌶️

• ½ cup sour cream
• Zest + juice of 1 lime
• Cotija cheese
• Thin sliced radishes
• Toasted pumpkin seeds
• Avocado slices
• Fresh cilantro

Directions

1. Fire Up the Flavor

Preheat oven to 400°F.

Add cilantro, eggs, and Gilly Loco™ Tomatillo Salsa or Hatch Green Chile Sauce into a blender and blend until smooth and vibrant.

In another bowl, combine crushed Gilly Loco™ Tortilla Chips with milk to soften. This keeps the meatballs insanely juicy and flavorful.

2. Build the Meatballs

In a large bowl combine:

• ground chuck
• salt
• pepper
• chip mixture
• cilantro mixture

Fold everything together gently until combined. Don’t overmix — keep those meatballs tender and juicy.

Butter a large sheet pan and roll mixture into 2-inch meatballs.

Bake for 12 minutes until beautifully browned.

The Sweet Chile Rojo Magic 🔥

In a Dutch oven combine:

• Gilly Loco™ Salsa Roja
• chicken stock
• honey

Bring to a low simmer and let those bold chile flavors come alive.

Transfer baked meatballs into the sauce and simmer uncovered for 30 minutes so they soak up every drop of that sweet, smoky heat.

Remove meatballs and set aside.

Creamy + Saucy = LOCO

Whisk lime zest and juice into sour cream for a bright, tangy crema.

Mix cornstarch with 2 ounces of water to create a slurry.

Whisk slurry into the simmering chile sauce and bring to a boil until thick, glossy, and irresistible.

Add the meatballs back into the sauce and coat generously.

Time to Taco 🌮

Pile the saucy meatballs into warm tortillas and top with:

• lime crema
• cotija cheese
• crunchy radishes
• avocado slices
• toasted pumpkin seeds
• fresh cilantro
• extra Sweet Chile Rojo sauce

Messy. Saucy. Bold. LOCO.

Live Life LOCO 🔥

These Sweet Chile Rojo Meatball Tacos bring together smoky chile flavor, juicy meatballs, creamy toppings, and authentic New Mexico vibes in every bite. Perfect for taco night, backyard gatherings, game day, or anytime you’re craving something unforgettable.

One bite and your taco game officially goes LOCO.

Directions:

1. Preheat oven to 400 °F.
2. Add cilantro, egg and Gilly Loco™ sauce into a blender and blend smooth. 
3. In a separate bowl combine the crushed Gilly Loco™ Tortilla Chips and milk to soften the chips.
4. Combine beef, salt and pepper along with the chip and cilantro mixtures (from step 2 and 3) in a large bowl and fold together until mixed. Do not overmix.
5. Grease a large sheet pan with the stick of butter. 
6. Form a 2-inch ball with mixture and spread evenly on to sheet tray. 
7. Place meatballs in oven and cook for 12 minutes.
8. In a Dutch oven, combine Gilly Loco Chile Rojo™, chicken stock and honey and bring to a simmer over medium low heat.
9. Remove meatballs from the oven and add to the red chile sauce.
10. Simmer meatballs uncovered for 30 minutes. 
11. Remove meatballs from red chile sauce and set aside. 
12. Whisk lime juice and zest into the sour cream. Set aside.
13. Mix the corn starch with two ounces of water to make a slurry. 
14. Add slurry to the red chile sauce and whisk. 
15. Bring to a boil while continuing to whisk. 
16. Remove from heat and add meatballs back in to red chile sauce to coat.
17. Place meatballs in a warm tortilla and top with sour cream, radish, cotija cheese, pumpkin seed, avocado slices, cilantro and more of the sauce.