Turkey Meatball Tacos with Guajillo Chile, Griddled Zucchini, and Light Cilantro Cream

Instructions

1. 1

   1. Place the dried guajillo chiles in a bowl and cover them with the hot water. Let them soak for 10 minutes until softened.

2. 2

   2. Meanwhile, make the meatballs: combine the ground turkey with half of the chopped white onion, 2 finely chopped garlic cloves, the egg, breadcrumbs, 1/2 teaspoon cumin, 1/2 teaspoon salt, and black pepper. Shape into 16 small meatballs.

3. 3

   3. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Brown the meatballs for 6 to 8 minutes, turning to sear all sides. They do not need to be fully cooked at this stage. Remove and set aside.

4. 4

   4. Char the tomatoes and the remaining half of the white onion on a griddle or skillet over medium-high heat until blistered and softened, about 6 to 8 minutes.

5. 5

   5. Blend the softened chiles with the charred tomatoes, charred onion, 2 garlic cloves, the soaking liquid, the remaining cumin, dried oregano, and 1/2 teaspoon salt until smooth.

6. 6

   6. In the same skillet, add the sauce and cook over medium heat for 5 minutes, stirring occasionally. Return the meatballs to the skillet, cover, and cook 10 minutes more, until fully cooked and the internal temperature reaches 165°F / 74°C.

7. 7

   7. Mix the sour cream with half of the cilantro, the juice of 1 lime, and a pinch of salt. Blend or mash until you get a light cilantro cream.

8. 8

   8. On a hot griddle, cook the zucchini with the remaining tablespoon of oil and a pinch of salt for 4 to 5 minutes, until lightly charred but still firm.

9. 9

   9. Warm the corn tortillas on a griddle over medium heat for 30 to 45 seconds per side until soft and flexible.

10. 10

    10. Assemble the tacos by placing 1 or 2 meatballs on each tortilla, a little guajillo sauce, griddled zucchini, cilantro cream, red onion, crumbled queso fresco, and the remaining cilantro. Serve with wedges from the remaining lime.