24 each 6" Heat Pressed Flour Tortillas (10400)
1 3/4 lbs. Ground Beef , 85% lean
1 3/4 lbs. Ground Lamb
1 1/2 tsp. Salt , kosher
1 tsp. Cumin , ground
1 tsp. Coriander , ground
1 tsp. Black Pepper
4 each Eggs
3/4 cup Bread crumbs
2 Tbsp. Bread crumbs
84 oz. Crushed Tomatoes
1 1/4 cups Smoky Harissa Paste, see related recipe
1 1/2 lbs. Pepper Jack Cheese , shredded
1.) In a bowl, combine beef, lamb, spices, egg, and breadcrumbs and mix well. Create 72, 1 oz. meatballs.
2.) Meanwhile, in a large stock pot over medium heat, combine the crushed tomatoes and Smoky Harissa Paste in a large pot and bring to a simmer. Add the meatballs and simmer for 15 minutes. Reserve hot for service.
3.) To assemble one taco, scoop three meatballs onto a tortilla with 1 oz. of sauce. Top with 1 oz. of shredded cheese. Serve two per order.