Ingredients

• 1½ lb. ground pork or beef

• 4 New Mexican or Guajillo chiles, dried, seeds and stems removed

• 2 Ancho chiles, dried, seeds and stems removed

• 2-3 chile de arbols, dried, seeds and stems removed (optional, for heat)

• 1 medium tomato, diced

• 4 garlic cloves, sliced

• 1 white onion, diced and split

• 1 tsp Mexican oregano

• 2 tsp salt, plus more to taste

• ½ tsp cumin seed, or ground cumin

• ½ cinnamon stick, or ½ tsp ground

• 8 black peppercorns

• 3 clove berries, or a pinch of ground

• Splash cooking oil

• 1 cup beef or chicken broth plus 2-3 Tbsp, separated

• 1 egg, beaten

• ¼ cup plain breadcrumbs

• Cilantro, 3 Tbsp chopped plus more for garnish

• 8 oz White melting cheese, cubed

Directions

1. Heat a skillet to medium heat. Add the cinnamon stick and peppercorns, allow to toast for a minute, then add the cumin seeds and cloves. Add these to a spice grinder, process, and set aside. Skip this step if using ground seasonings and add to step 3.

2. In the same skillet, add a splash of cooking oil, then toast the chiles until they begin to puff up. Place in a bowl or jar, cover with boiling water, and let rest for 20 minutes.

3. Add more oil to the skillet if needed. Add half of the diced onions and tomatoes and cook until soft. Add the garlic slices and cook until fragrant, then add the seasonings from the spice grinder, oregano, and salt, and cook until fragrant. Remove from heat.

4. Add the rehydrated peppers and the skillet offerings to a blender, adding the liquid from the peppers as needed. We are looking for a paste. Taste and adjust for seasonings. Allow this to cool completely, or place in a bowl on top of another bowl with ice and water to allow mixture to cool completely.

5. Combine the breadcrumbs and 2-3 Tbsp of stock until it’s a paste. This is the panade. Set aside.

6. Add half of the mixture to the ground meat along with the panade, beaten egg, cilantro, and most of the rest of the onion (leave a few Tbsp aside for garnish). Combine completely but be careful not to overmix.

7. Use a scooper or hands to make meatballs, about an inch and a half large. Poke a hole with your finger into each one, add the cheese, then wrap and set aside.

8. Heat the skillet on medium heat with another splash of oil. Sear the meatballs on each side, roughly 5-7 minutes, then add the rest of the chile mixture and stock and cook until the meatballs are cooked to 160°F.

9. Serve with rice, garnish with cilantro, onions, and more cheese.