Chicken Meatball and Chipotle Tacos
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 306, total fat 17 G., saturated fats G., proteins 14 G., carbohydrates 24 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 306, total fat 17 G., saturated fats G., proteins 14 G., carbohydrates 24 G., fiber G., cholesterol mg, sodium mg, sugar G.
Chicken Meatball and Chipotle Tacos - A Step-by-Step Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 thick slices of white bread, cut into small pieces
- 1 large egg
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- 350 g of minced chicken
- 3 tbsp. l. olive oil
- 1 jalapeño pepper, seeded and chopped
- 1 smoked chili pepper (chipotle) in adobo sauce, seeded and chopped
- 1 can of chopped tomatoes in their own juice
- 1/4 tsp dried thyme
- 1/4 tsp ground cinnamon
- 2 bay leaves
- Hard taco shells and various toppings (cheese, green onions, chips, salsa) for serving
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Recipes with similar ingredients: white bread, eggs, onions, garlic, cilantro, minced chicken, jalapeno pepper, chipotle peppers in adobo sauce, tomato pulp, thyme, cinnamon, bay leaf, tacos
Cooking the dish according to the recipe:
- Combine the bread and egg in a large bowl; add 1 tablespoon water and mash with a pestle or fork to form a paste. Add half the onion and garlic, then add the cilantro, ground chicken, 1 teaspoon salt, and 1/4 teaspoon pepper; mix with your hands until smooth. Brush a large baking sheet with 1 tablespoon olive oil. Roll the meat mixture into 12 meatballs and place them 2 inches apart on the prepared baking sheet. Chill for 15 minutes.
- Position a rack in the upper third of the oven and preheat to 425°F (220°C). In a blender, combine the remaining onion and garlic, jalapeño, chipotle, tomatoes, thyme, and cinnamon until smooth. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Pour in the tomato puree, then add the bay leaf and cook until the sauce thickens, about 6 minutes. Stir in 1 1/2 cups water, scraping up any browned bits from the bottom of the Dutch oven. Reduce heat to low and simmer, stirring occasionally, for another 10 minutes; season with salt. Bake the meatballs in the oven until browned, about 8 minutes. Transfer them to the sauce and simmer, basting gently, until cooked through, about 7 minutes. Add a few tablespoons of water if the sauce becomes too thick. Remove the bay leaf. Cut the meatballs in half and serve in taco shells with a variety of toppings.
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