Mexican Meatballs with Red Chile Tomato Sauce and Queso Fresco

Ingredients

• 2 tablespoons canola oil
• 1 medium red onion, finely diced
• 1 jalapeno, finely diced
• 2 cloves garlic, finely chopped
• 2 tablespoons ancho chili powder
• 1/2 teaspoon ground coriander
• 1 to 2 chipotle peppers in adobo, processed until smooth
• One 28-ounce can plum tomatoes and their juice, processed until smooth
• Kosher salt
• freshly ground black pepper
• Clover honey, to taste, optional
• 1 to 2 tablespoons Mexican crema
• Fresh cilantro leaves, for garnish
• 1/3 pound chorizo, very cold, cubed
• 1/3 pound chuck, very cold, cubed
• 1/3 pound pork butt, very cold, cubed
• 3 cloves garlic, finely chopped
• 1 large egg, lightly beaten
• 1/2 cup finely chopped cilantro, plus extra for garnish
• 1/4 cup freshly grated Cotija cheese
• 1 tablespoon New Mexico chili powder
• 2 teaspoons Mexican oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 3/4 cup panko breadcrumbs
• 2 tablespoons olive oil
• 2 3/4 cups chicken stock
• Queso fresco, for garnish