Prep time: 30 minutes
Cooking time: about 45 minutes
Makes: 28
7 tortillas (20cm diameter)
spray oil
to serve, finely diced avocado, finely chopped coriander leaves and sour cream
Meatballs:
500g pork mince
1/2 onion, grated
1 garlic clove, crushed
1 egg
3/4 cup (30g) fresh breadcrumbs
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons vegetable oil
Sauce:
1 red capsicum
500g ripe tomatoes, chopped
1 garlic clove, roughly chopped
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 cup (125mL) chicken stock
1. First make the tortilla cups. Preheat the oven to 180°C. Lightly oil two patty cake tins. Take the tortillas from their packaging and wrap in foil. Place into the oven for 10 minutes, until soft and pliable. Take 1 tortilla from the foil, keeping the others wrapped. Use a 7cm cutter to cut rounds from the tortilla, and press into the patty tins. Repeat this step with the remaining tortillas, spray lightly with oil, and bake for 5 minutes, or until crisp and lightly golden. Transfer to a wire rack to cool.
2. To make the meatballs, combine all the ingredients (except the oil) in a large bowl, and use your hands to mix until thoroughly combined. Take level tablespoons of the mixture and roll into balls. Refrigerate while you make the sauce.
3. To make the sauce, cut the capsicum into large, flat pieces, discarding the core, seeds and membrane. Cook under a hot grill until the skin has blackened and blistered. Set aside, covered with foil, for about 5 minutes,
to loosen the skin. Peel the capsicum skin, and combine in
a food processor with the tomatoes, garlic, spices and oregano. Process until smooth, then add the chicken stock and process briefly until combined.
4. Heat the oil in a large frying pan, and cook the meatballs over medium-high heat, shaking the pan often, just until browned all over. Add the sauce to the meatballs, and bring to a simmer. Cook for about 10-15 minutes, stirring often, until the meatballs are cooked through and the sauce has reduced and thicken-ed. Season to taste.
5. To serve, spoon a little diced avocado into the tortilla cups. Top with a meatball, a tiny dollop of sour cream, and sprinkle with coriander leaves.
