Try these spicy morsels with guacamole and stewed beans. The crushed tortilla chips add texture and well as flavor, and chilled beer is your best beverage.
8 to 12 (8-inch) bamboo skewers
1 large egg
1 cup Mexican Tomato Sauce, divided
1/2 cup finely crushed tortilla chips
6 scallions, white parts and 3 inches of green tops, chopped
4 garlic cloves, minced
3 tablespoons chopped fresh cilantro
2 teaspoons finely chopped chipotle chiles in adobo sauce
2 teaspoons ground cumin
1 teaspoon dried oregano
11/4 pounds ground turkey
Salt and freshly ground black pepper to taste
1. Soak the bamboo skewers in cold water to cover. Prepare a medium-hot charcoal or gas grill, or preheat the oven broiler.
2. Whisk egg and 2 tablespoons Mexican Tomato Sauce in a mixing bowl, and add crushed tortilla chips, scallions, garlic, cilantro, chipotle chiles, cumin, and oregano, and mix well. Add turkey to the mixing bowl, season to taste with salt and pepper, and mix well again.
3. Divide mixture into 8 to 12 portions, and form each portion into a sausage shape. Insert a skewer into each sausage so that the tip of the skewer is almost at the top of the meat.
4. Grill skewers for a total of 8 to 10 minutes, uncovered if using a charcoal grill, turning them gently with tongs to cook all sides; grill until cooked through and no longer pink. Heat remaining Mexican Tomato Sauce in a small saucepan over medium-high heat, stirring occasionally. Serve immediately, accompanied by the bowl of heated sauce for dipping.
Note: The meatball mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the skewers can be grilled up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.