Instructions

• Preheat the oven to 400°F.
• Combine all meatball ingredients in a bowl: 3/4 pound ground beef; 1/4 pound chorizo; 1/4 cup masa harina; 1 large egg; 1/2 cup finely chopped onion; 2 cloves minced garlic; 1 chipotle en adobo (chopped) plus 2 teaspoons adobo sauce; 1/4 cup chopped fresh cilantro; 1 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder. Mix until evenly combined.
• Form the mixture into 1‑inch meatballs and place them on a lined cookie sheet in a single layer. Bake for 16–20 minutes, or until cooked through.
• While the meatballs bake, make the soup: heat 1 tablespoon extra virgin olive oil in a large stockpot over medium‑high heat. Add 1 medium chopped onion and cook, stirring occasionally, until soft and translucent, 5–7 minutes. Add 1 clove minced garlic and cook 1 minute more.
• Add to the pot: 10 cups beef stock; the drained 14‑oz can of corn; the rinsed and drained 14‑oz can of black beans; the 14‑oz can of petite diced tomatoes; the 14.5‑oz can of diced green chilies with liquid; 2 chopped chipotles en adobo; 1/3 cup uncooked long‑grain rice; 1 bay leaf; 2 teaspoons chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; and 1/2 teaspoon salt. Stir to combine.
• Bring the soup to a boil, then reduce the heat to medium, cover, and simmer for 15 minutes.
• Add the baked meatballs and 1/4 cup chopped fresh cilantro to the pot. Simmer, uncovered or partially covered, for 5 more minutes, until the meatballs are heated through and the rice is tender. Remove and discard the bay leaf. Taste and add more salt if needed.
• Serve hot, garnished with extra chopped cilantro.