Chipotle Chicken Meatball Tacos

Name: Chipotle Chicken Meatball Tacos
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 bay leaves; 397 grams diced fire-roasted tomatoes; 1 chipotle chile pepper in adobo sauce, seeded and chopped; 0 teaspoons dried thyme; 1 large egg; 59 milliliters chopped fresh cilantro; 2 cloves garlic, minced; 340 grams ground chicken; 0 teaspoons ground cinnamon; 1 jalapeno pepper, seeded and chopped; 6 servings Kosher salt and freshly ground pepper; 3 Tbsps extra-virgin olive oil; 6 servings Hard taco shells and assorted toppings, for serving; 1 white onion, finely chopped; 2 slices thick slices white sandwich bread, torn into small pieces

You can never have too many main course recipes, so give Chipotle Chicken Meatball Tacos a try. This dairy free recipe serves 6. One serving contains 264 calories, 14g of protein, and 15g of fat. Head to the store and pick up kosher salt and pepper, ground cinnamon, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes. This recipe is typical of Mexican cuisine.

Instructions

Combine the bread and egg in a large bowl; add 1 tablespoon water and mash with a potato masher or fork to make a paste.

Ingredients you will need

Potato

Bread

Water

Egg

Equipment you will use

Potato Masher

Bowl

Add half each of the onion and garlic, then add the cilantro, chicken, 1 teaspoon salt and 1/4 teaspoon pepper; mix with your hands until just combined.

Ingredients you will need

Cilantro

Whole Chicken

Garlic

Pepper

Onion

Salt

Brush a large baking sheet with 1 tablespoon olive oil. Shape the meat mixture into 12 meatballs and place 2 inches apart on the prepared baking sheet. Refrigerate 15 minutes.

Ingredients you will need

Meatballs

Olive Oil

Meat

Equipment you will use

Baking Sheet

Meanwhile, position a rack in the upper third of the oven and preheat to 475 degrees F.

Equipment you will use

Oven

Combine the remaining onion and garlic, the jalapeno, chipotle, tomatoes, thyme and cinnamon in a blender; pulse until smooth.

Ingredients you will need

Chipotle Chiles

Cinnamon

Jalapeno Pepper

Tomato

Garlic

Onion

Thyme

Equipment you will use

Blender

Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Pour in the tomato puree, then add the bay leaves and cook until the sauce thickens, about 6 minutes. Stir in 1 1/2 cups water, scraping up the browned bits from the bottom of the pot. Reduce the heat to low and simmer, stirring occasionally, 10 more minutes; season with salt.

Ingredients you will need

Tomato Puree

Bay Leaves

Sauce

Water

Salt

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Pot

Bake the meatballs until they just start to brown, about 8 minutes.

Ingredients you will need

Meatballs

Equipment you will use

Oven

Transfer to the sauce and gently simmer, spooning the sauce over the meatballs, until cooked through, about 7 minutes. (

Ingredients you will need

Meatballs

Sauce

Add a few tablespoons of water if the sauce gets too thick.)

Ingredients you will need

Sauce

Water

Remove the bay leaves.

Ingredients you will need

Bay Leaves

Cut the meatballs in half and serve in taco shells with assorted toppings. Photograph by Andrew Purcell

Ingredients you will need

Taco Shells

Meatballs

Equipment

Ingredients

Servings:

bay leaves 397grams

diced fire-roasted tomatoes 1

chipotle chile pepper in adobo sauce, seeded and chopped 0teaspoons

dried thyme 1large

egg 59milliliters

chopped fresh cilantro 2cloves

garlic, minced 340grams

ground chicken 0teaspoons

ground cinnamon 1

jalapeno pepper, seeded and chopped 6servings

Kosher salt and freshly ground pepper 3Tbsps

extra-virgin olive oil 6servings

Hard taco shells and assorted toppings, for serving 1

white onion, finely chopped 2slices

thick slices white sandwich bread, torn into small pieces

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Byron Fiddlestix Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 45 dollars per bottle.