In a large bowl, add ground pork, ground beef, soaked breadcrumbs (squeeze excess milk if very wet), grated onion, minced garlic, chopped cilantro, egg, cumin, oregano, kosher salt, and black pepper. Gently mix with your hands or a spoon until just combined; avoid overworking so meatballs stay tender.

Form meatballs

Using wet hands or a 2-tablespoon scoop, portion mixture into meatballs about 1 1/4 inches–1 1/2 inches (makes ~24). Place on a tray and refrigerate 15 minutes to help hold shape.

Brown meatballs

Heat a large skillet over medium-high heat and add 3 tablespoons vegetable oil. When shimmering, add meatballs in a single layer (work in batches if needed). Brown on all sides until nicely caramelized, about 6–8 minutes total per batch. They do not need to be cooked through at this stage. Transfer browned meatballs to a plate.

Salsa Roja

Prep chiles

Place dried guajillo and ancho chiles in a heatproof bowl and cover with hot (not boiling) water. Soak 15 minutes until pliable. Drain, discard seeds and stems, and roughly chop the softened chiles.

Roast vegetables

While chiles soak, char the tomatoes, quartered onion, and garlic cloves in a cast-iron skillet or under a broiler until blackened in spots and softened, about 8–10 minutes. Turn to char evenly. Alternatively, roast at 450°F (230°C) for 15 minutes.

Blend salsa

Add the charred tomatoes, roasted onion, garlic, rehydrated chiles, 1 cup stock, and 1 tablespoon vegetable oil to a blender. Blend until smooth. Pass the puree through a fine-mesh sieve into a saucepan for an extra-smooth salsa (optional).

Simmer salsa

Bring the strained or blended salsa to a gentle simmer over medium heat. Season with 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and 1/4 teaspoon cumin (if using). Cook 8–10 minutes to deepen flavor and reduce slightly.

Finish with meatballs

Nestle browned meatballs into the simmering salsa, reduce heat to low, cover, and simmer gently 12–15 minutes until meatballs reach an internal temperature of 160°F (71°C) and sauce is slightly thickened. Taste and adjust seasoning.

Tequila-Glazed Onions

Cook onions

In a medium skillet over medium heat, melt butter with olive oil. Add the thinly sliced onion and cook, stirring occasionally, until soft and beginning to caramelize, about 10–12 minutes.

Deglaze with tequila

Increase heat to medium-high, add tequila and brown sugar, and carefully ignite with a long lighter to flambé (optional) or allow alcohol to cook off while stirring for 1–2 minutes. Scrape any fond from the pan.

Finish onions

Reduce heat to medium-low, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook another 2–3 minutes until onions are glossy and syrupy. Remove from heat and set aside.

Assembly & Serving

Warm tortillas

Warm a heavy skillet or comal over medium-high heat. Lightly brush each corn tortilla with a little vegetable oil and warm 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

Plate tacos

Place 2–3 warm tortillas on each plate. Spoon 2–3 meatballs and generous salsa roja over the tortillas (you can halve meatballs if desired). Top with a spoonful of tequila-glazed onions, a sprinkle of crumbled queso fresco, and fresh cilantro leaves.

Final touches

Serve with lime wedges on the side for squeezing. Offer extra salsa roja at the table. Enjoy while warm.