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Mexican   -   Pork And Corn Meatballs   adapted from The Well Filled Tortilla Cookbook by Wise and Hoffman

  • 2 1/2 Pounds Ground Pork
  • 2 Medium Onion -- finely chopped
  • 3 Medium Serrano Pepper -- finely chopped
  • 5 Cloves Garlic -- finely chopped
  • 1 1/2 Cups Fresh Corn Kernels
  • 2 Large Eggs
  • 1 1/2 Teaspoons Salt
  • 3 Cups Cornmeal
  • 1 Tablespoon Olive Oil
  • 18 Corn Tortillas
  • Salsa
  • 3 Cups Jack Cheese -- shredded
  • 4 Cups Lettuce -- shredded
Directions Place pork, onion, peppers, garlic, corn, eggs and salt in a large bowl. Mix well. Spread cornmeal on a plate or countertop. Shape mixture into cherry sized meatballs and roll in cornmeal. Heat oil in large pan and fry meatballs until done about 10 minutes. Repeat in batches. Then place meatballs in center of tortilla, top with sauce, cheese and lettuce. Fold and serve.
Serves 4
Time to Make 0:00

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