As a recent transplant to NYC from California I quickly discovered two things:
My favorite mexican dish is Chile Verde. It's stewed pork with a tasty green chile sauce. So I decided to adapt the Spicy Pork Meatballs recipie from the MBS Cookbook to make Chile Verde TacoBalls! (Remember this when you find that the recipie is similar to the book recipe. I'm not stealing I am innovating.)
Chile Verde Balls:
At this stage you can put the meatballs in tortillas and dress them up with onions, salsa and cilantro. You can cover them with warm salsa and eat them with a side of rice and beans. Serve them with chilaquiles like little breakfast sausage patties.
Daniel Holtzman for a good recipe that inspired me to play with balls.
My mom. I wouldn't be a home cook if her food wasn't so good!