Mexican Chorizo Meatball Sandwiches
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.
I can’t believe that we’re already past the middle of March and tomorrow is the first day of spring. Can someone please slow down time?
If you’re like my hubby, your New Year’s diet resolution has already been thrown right out the window. Honestly, I can understand his position, like many of you this winter we’ve seen our share of snow and super cold weather here in Colorado. You might have heard of the crazy “Bomb Cyclone” recently.
After shoveling the driveway for hours in the freezing cold, it’s kinda hard to look forward to a nice healthy salad. What my hubby really craves is good, hearty comfort food to warm up his body as well as his soul.
Mexican Chorizo Meatball Sandwiches
That’s where this recipe was inspired; before heading out to begin excavating the snow from our driveway I asked him what he’d like for lunch. He replied that a meatball sub sounded really good. Once he was outside I started to search the pantry, refrigerator, and freezer for options.
In preparation of the snow storm I had just picked up some fresh bolillos the night before, we had chorizo in the refrigerator, and ground beef in the freezer. After running to the pantry and gathering the rest of the ingredients I was ready to get started.
Two hours later, my husband finally came back into the house; he’s was a little tired, really cold, and super hungry. There waiting from him in the kitchen were these delicious Mexican inspired meatballs wrapped in a warm bolillo smothered with a rich and spicy chipotle crema.
He didn’t waste any time scarfing down his meatball sandwich. Once I was finished in the kitchen, I found him contently asleep on the sofa in the family room in front of the TV where he had just started watching a college basketball game.
Speaking of that, it is now March Madness time, so if you’re hosting a crowd to cheer on your favorite team this recipe is perfect, because it makes a lot. Not only is it a spicy Mexican inspired twist on a traditional sandwich favorite, it’s easy to make and will leave all your guests satisfied through a marathon of basketball binge watching.
Photography by Jenna Sparks
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Mexican Chorizo Meatball Sandwiches (Tortas de Albondigas)
- 1 cup crema Mexicana
- 2 to 3 chipotle peppers in adobo sauce, finely minced
- salt to taste
- 1 pound ground beef, lean
- 1 pound ground Mexican pork chorizo, hot or mild
- 2 eggs, lightly beaten
- 3 gloves garlic, minced
- 2 teaspoons Mexican oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup fresh cilantro, finely diced
- 1 cup unseasoned bread crumbs
- ½ cup freshly grated cotija queso
- 4 tablespoons olive oil, divided
- 4 cups chicken broth, divided
- 1 carrot, grated
- 1 jalapeño, slice
- 1 avocado, sliced
- In a bowl combine crema and chipotle peppers. Season with salt to taste.
- 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.
- Spread the chipotle crema inside the bolillos, fill with avocado slices, meatballs, carrots, and jalapeños.