Mexican Meatballs in Green Chile Sauce

Steps

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1. 1
   Char the serrano and jalapeño chiles along with the poblano chiles on a hot griddle until blistered and charred. Once cooled, place them in a plastic bag and let them steam briefly to loosen the skin.
   ≈0:30
2. 2
   Soak the three slices of white bread in milk until fully absorbed.
   ≈0:47
3. 3
   Slice the mushrooms into thin pieces.
   ≈0:55
4. 4
   Remove the charred skin from the cooled chiles, then seed and devein them. Leave the jalapeño and serrano chiles whole.
   ≈1:36
5. 5
   In a food processor, blend the soaked bread with half an onion and one garlic clove until combined.
   ≈1:55
6. 6
   Add the bread mixture to the ground beef along with the chopped mint and a pinch of salt, mixing well until soft and combined.
   ≈2:10
7. 7
   Shape the meat mixture into medium-sized meatballs, keeping them uniform in size.
   ≈2:34
8. 8
   Heat oil in a heavy pot and pan-sear the meatballs on all sides until golden brown.
   ≈3:08
9. 9
   In the same pot, quickly sauté the mushroom slices with a pinch of salt.
   ≈4:40
10. 10
    Blend the prepared green chiles with the remaining half onion, garlic, and crema until smooth. Add a splash of milk if needed to aid blending.
    ≈5:05
11. 11
    Pour the green chile sauce into the pot, rinse the blender cup with milk and add to increase the sauce volume. Bring to a simmer.
    ≈5:32
12. 12
    Add the seared meatballs to the simmering sauce and let them braise until fully cooked through.
    ≈6:18
13. 13
    Remove the meatballs from the sauce and let them cool slightly. Serve with warm freshly made tortillas.
    ≈6:58