- Level: Intermediate
- Total: 2 hr 35 min (includes cooling time)
- Active: 55 min
- Yield: 10-12 servings
- Level: Intermediate
- Total: 2 hr 35 min (includes cooling time)
- Active: 55 min
- Yield: 10-12 servings
Ingredients
Aioli:
Meatballs:
Pan con Tomate:
Directions
Special equipment:
a deep-fry thermometer- For the aioli: Preheat oven to 375 degrees F.
- Cut the top of the head of garlic off so that the cloves are exposed. Lay a sheet of aluminum foil out and place the cut garlic in the middle. Pour the olive oil over the garlic so that it sinks in between the cloves. Wrap the foil tightly around the garlic and place in the oven until the cloves are completely soft and golden in color, 30 to 45 minutes. Allow to cool before handling.
- Combine the sour cream, mayonnaise, sriracha, tomato paste, salt, pepper and 2 cloves roasted garlic in a bowl. (Save the remaining roasted garlic for another use.)
- For the meatballs: In a large sauté pan, heat some olive oil over medium heat. Cook the onions and garlic, sprinkled with the salt, until softened, 3 to 5 minutes. Remove from the pan and cool completely.
- Working slowly, fold the beef, pork, cream, panko, cilantro, mint, paprika, cumin, oregano, egg and pepper into the aromatics just until it comes together.
- Return to the fridge for 15 minutes to firm the mixture.
- Working quickly, roll the meatballs into silver dollar-sized portions, about 1 ounce each.
- Fill a Dutch oven or large deep-sided pan with avocado oil at least 2 1/2 inches deep. Using a deep-fry thermometer, heat the oil to 375 degrees F. Preheat the oven to 350 degrees F and line a half-sheet tray with a cake rack and set aside.
- Deep-fry the meatballs in the oil until golden brown, about 1 minute, then transfer the meatballs to the rack-lined sheet tray. Place in the oven for 6 to 7 minutes to finish cooking.
- For the pan con tomate: Split the tomatoes in half horizontally. Place a box grater into a large bowl. Rub the cut faces of the tomatoes over the large holes of the box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard the skins and season the tomato pulp with the red wine vinegar and kosher salt to taste.
- Preheat the oven to broil. Place the bread, cut side up, on a sheet tray, then brush with olive oil and season with kosher salt. Place the bread in the oven and broil until crisp and slightly charred around the edges, 2 to 3 minutes. Remove the bread from the oven and rub with the split garlic cloves from edge to edge.
- Spoon the tomato mixture over the bread. Drizzle with the remaining extra-virgin olive oil and season with flaky sea salt before serving.
- Sprinkle the Cotija over the meatballs, and serve with the aioli and pan con tomate.
