Mexican Chorizo Meatball Sandwiches (Tortas de Albondigas)
Serves 6
12 mins prep
15 mins cook
27 mins total
Looking for a twist on the classic meatball sandwich? Try these Tortas de Albondigas (Mexican Chorizo Meatball Sandwiches). This recipe combines a wide variety of unique and flavorful ingredients like pork chorizo, cotija queso, fresh cilantro, and ground beef to create drool-worthy meatball sandwiches.
Chipotle Crema:
Meatballs:
Sandwiches:
Chipotle Crema:
In a bowl combine crema and chipotle peppers. Season with salt to taste.
Meatballs:
Combine the ground beef, ground chorizo, eggs, and minced garlic in a large bowl. Next add the oregano, salt, pepper, cilantro, and cotija to the bowl. Mix thoroughly. Begin to add the bread crumbs slowly, roughly 1 or 2 tablespoons at a time and mix together. Once all of the bread crumbs have been added you are looking for a consistency that holds the mixture together.
Make roughly 2-inch meatballs. This recipe should make about 2 dozen.
In a medium skillet add 2 tablespoons of olive oil and begin to heat the skillet over a medium-high heat. Add half of the meatballs and cook, turning periodically, until they are completely browned. This should take about 3 to 5 minutes.
Next pour in 2 cups of chicken broth and finish cooking the meatballs for another 8-10 minutes. Remember you’re looking for an internal temperature of 160 degrees F. for the ground beef to be completely cooked.
Repeat for the remaining meatballs.
Sandwiches:
Spread the chipotle crema inside the bolillos, fill with avocado slices, meatballs, carrots, and jalapeños.
