Gilly Loco™ Sweet Chile Rojo Meatball Tacos

November 12, 2020

Ingredients:

• ¼ cup Gilly Loco™ Tomatillo or Gilly Loco™ Chile Verde sauce
• ½ cup firmly packed cilantro, plus more for garnish
• ½ cup finely crushed Gilly Loco™ Tortilla Chips
• 2 large eggs
• 1 ½ teaspoon kosher salt
• ½ teaspoon fresh ground pepper
• 2 pounds ground chuck
• 1- 16 oz. jar Gilly Loco™ Chile Rojo
• 2 cups chicken stock
• 3 tablespoons honey
• 1 tablespoon corn starch
• 6-inch corn or flour tortillas
• 1 stick of butter, for greasing sheet pan

Garnish:

• ½ cup sour cream
• Zest of 1 lime 
• Juice of 1 lime
• Cotija cheese, grated
• Radish, sliced thin
• Toasted pumpkin seed
• Avocado slices

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. 

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