Mexican Chilli Balls

Serving: 2Cook Time: 20MPrep Time: 30MDifficulty: easy

December 01, 2017

 

I went through an unhealthy obsession with balls recently, I really loved messing with the idea. Something with something in the centre, wrapped in Bacon!

These were a spicy chilli beef, and liked the idea of trying to get guacamole in the centre. 

As the Avo cooked in the centre it melted into the beef, and gave a nice surprise for my mates.

Set your Traeger to Smoke 

Ingredients:

  • Good quality rib-eye steak (you want the fat) 2 good sized ones
  • Streaky Bacon- 12 Pack. 4 rashers finely chopped. Rest for wrapping
  • Tomato Paste- 2 Tablespoons
  • Kidney Beans- 2 Tablespoons
  • Cacao- 1 Tablespoon grated
  • Fresh Chillies- 2 or more!
  • Avocado- 1 
  • Tortilla- 2

Mexican Chilli Spices:

  • Chilli Powder- 1 Teaspoon
  • Garlic Powder- 1 Teaspoon
  • Onion Powder- 1 Teaspoon
  • Chilli Flakes- 1 Teaspoon
  • Oregano- 1/2 Teaspoon
  • Smoked Paprika- 2 Teaspoons
  • Ground Cumin- 2 Teaspoons
  • Ground Cinnamon- 1 Pinch
  • Salt and Black Pepper- Decent Pinch of both

Finely chop the steak into mince and place in a bowl, along with the finely chopped streaky bacon. Add the Tomato Puree, Mix all the Spices together in a bowl and sprinkle 3/4 of the mix (saving some as a rub at the end) through as you mix it all together. Use your hands and squish it all together, Add the Beans, Cacao, and fresh chillis and continue to smoosh it all up. If it feels a little dry add a splash of chilli sauce or a jot more Puree to get it to bind together. 

Wash your hands and prep the Avo. Cut it in half, skin and de-seed it. 

Use a melon baller, or a teaspoon to form balls of avo, With a teaspoon push it in at a slight angle to around halfway up the bowl of the spoon and rotate it to cut out a ball. 

Get around 40g of the steak mix and form into a ball in your hand, squash the ball with your other hand so it's about 1/2" thick and probably 3" wide. Pop the avo ball in the centre and gently close you fingers around up, pinching the meat closed with your other hand, raising up the mixture to cover the ball. 

Pop it on a board and carry on with the production line.

Once they're all done, take your spare rashers and lay one over the top tucking it under- if they are too long you may need to trim the length down as you don't want a big clump of bacon on the bottom. Do 2 more rashers at 120 degrees covering it all up. 

Pop them on a Stainless Grill Basket give them a dust with half the spare spices and get them on the Traeger for 30 mins. 

Meanwhile lay the Tortilla on a chopping board lightly coat both sides with olive oil and slice into 1/2" strips that are about 2" long (12mm x 50mm) and layout on a baking tray.

With the spare spices sprinkle on the strips. 

Crank the Traeger up to 180C/ 356F to crisp up the bacon, glazing your balls with a little Glazed and Confused a couple of times. 

Pop the Tortillas in for 10-12 mins to crisp up. 

Once done take them all off, and serve as a nibble, or as a collection of balls. 

Take 3 shards of Tortilla and jauntily arrange them on the top of each ball!

 

     

     

     



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