Ingredients
- 24 each 6" Heat Pressed Flour Tortilla (10400)
- 1 3/4 lb. Ground Beef, 85% lean
- 1 3/4 lb. Ground Lamb
- 1 1/2 tsp. Salt, kosher
- 1 tsp. Cumin, ground
- 1 tsp. Coriander, ground
- 1 tsp. Black Pepper
- 4 each Egg
- 3/4 cup Bread, crumbs
- 2 Tbsp. Bread, crumbs
- 84 oz. Crushed Tomatoes
- 1 1/2 lb. Pepper Jack Cheese, shredded
Directions
- In a bowl, combine beef, lamb, spices, egg, and breadcrumbs and mix well. Create 72, 1-oz. meatballs.
- 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.
- 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.
