Best Chipotle Meatballs El Naranjo Restaurant Oaxaca Mexico Recipes

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CHICKEN CHIPOTLE MEATBALLS



Chicken Chipotle Meatballs image

I found this recipe in Ladies Home Journal. You can serve these with rice and salsa verde, in a tortilla with taco fixings, on nachos, rolled in enchiladas (my favorite), dipped in spicy cheese sauce or added to tortilla soup.

Provided by CookingONTheSide

Categories     Chicken

Time 1h

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 13

2 lbs ground chicken
1/4 cup tomato paste
4 garlic cloves, minced
1 cup onion, finely chopped
2 eggs, beaten
1/2 cup plain breadcrumbs
1 1/2 teaspoons kosher salt
2 chipotle chiles in adobo, finely chopped
2 teaspoons adobo sauce
1 1/2 teaspoons chili powder
3 teaspoons ground cumin
2 teaspoons ground coriander
1/2 cup cilantro, finely chopped

Steps:

  • Combine all ingredients; mix well.
  • Roll meatballs and freeze or cook.

Nutrition Facts : Calories 33.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 21, Sodium 92.9, Carbohydrate 1.6, Fiber 0.2, Sugar 0.4, Protein 4.6

RASPBERRY CHIPOTLE MEATBALLS



Raspberry Chipotle Meatballs image

These have a very unique, very delicious flavor! Wonderful served over/with hot buttered noodles with fresh steamed green beans. (You can find the Bronco Bob's Roasted Raspberry Chipotle Sauce at Target with the BBQ sauces. Or you can use another chipotle sauce of your choosing in its place.)

Provided by AprilShowers

Categories     Meat

Time 35m

Yield 30 meatballs, 4 serving(s)

Number Of Ingredients 10

1 lb ground beef
3/4 cup tortilla chips, crushed
1/2 cup cilantro, chopped
1 large egg
1 1/4 teaspoons cumin
1 1/4 teaspoons oregano
2 -3 garlic cloves
2/3 cup raspberry chipotle sauce
1 1/2 teaspoons orange zest
1/4 cup orange juice

Steps:

  • Mix the beef, crushed tortilla chips, 1/3 Celsius cilantro, egg and spices together in a bowl.
  • Form meat mixture into 30 (1 T.) balls.
  • Heat skillet over medium heat (add small amount of oil if you're not using a non-stick skillet.).
  • Add meatballs to skillet and cook over medium-high heat 5-7 minutes, turning frequently until browned and cooked through.
  • Add sauce, zest, juice and remaining cilantro to skillet.
  • Cook, tossing, over low heat until meatballs are coated.
  • Enjoy!

Nutrition Facts : Calories 298.7, Fat 19.5, SaturatedFat 7.2, Cholesterol 123.6, Sodium 115.6, Carbohydrate 6, Fiber 0.6, Sugar 1.4, Protein 23.4

BREAST OF CHICKEN OAXACA - FRIED CHICKEN IN CHIPOTLE SAUCE



Breast of Chicken Oaxaca - Fried Chicken in Chipotle Sauce image

From the Cooking Light website - a lightened version of a decadent dish served at Casa del Sol in Ciudad Juarez, Mexico, just across the border from El Paso. You can also toss the pasta with fresh tomatoes, onions, garlic, basil and oregano, as they do at the restaurant.

Provided by SusieQusie

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

1/4 cup hot water
1/2 teaspoon chicken bouillon granule
4 canned chipotle chiles in adobo
1/2 cup low-fat sour cream
1 tablespoon lime juice
1 avocado, peeled, pitted and cut into 6 wedges
1 tablespoon lime juice
6 (4 ounce) boneless skinless chicken breasts
3/4 cup shredded asadero cheese or 3/4 cup monterey jack cheese
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons flour
3 large egg whites, lightly beaten
1 cup seasoned bread crumbs
1 tablespoon vegetable oil
1 lb linguine (8 cups hot cooked linguine)
1/4 cup sliced ripe olives
2 tablespoons chopped fresh parsley

Steps:

  • T prepare the sauce: Combine first 3 ingredients in a blender; process until smooth. Pour into a bowl; stir in sour cream and 1 tablespoon lime juice.
  • To prepare the chicken: Toss avocado with 1 tablespoon lime juice.
  • Cut a horizontal slit through thickest portion of each chicken breast to form a pocket. Stuff avocado slice and 2 tablespoons of cheese into each pocket.
  • Sprinkle chicken with salt and pepper, dredge in flour then dip in egg whites and dredge in breadcrumbs.
  • Heat oil in a large non-stick skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until juices run clear.
  • Cook pasta per package directions, drain and toss with olives and parsley. (or toss with chopped fresh tomatoes, onions, garlic, basil and oregano, as they do at the restaurant.).
  • Place 1 1/3 cups pasta on each of 6 plates. Arrange chicken on pasta. Top with 3 tablespoons of chipotle sauce.

Nutrition Facts : Calories 674.2, Fat 20.1, SaturatedFat 6.7, Cholesterol 98, Sodium 813, Carbohydrate 77.7, Fiber 6, Sugar 4.2, Protein 44

MOLE COLORADITO OAXACA



Mole Coloradito Oaxaca image

Make and share this Mole Coloradito Oaxaca recipe from Food.com.

Provided by Kirstin in the Couv

Categories     Sauces

Time 2h20m

Yield 2 cups paste

Number Of Ingredients 14

8 dried ancho chiles
8 dried guajillo chilies
1/2 cup raisins
2 ounces good quality bittersweet chocolate
8 cloves garlic, unpeeled
1 large white onion, unpeeled,quartered
1/2 cup shelled skinned almonds, either chopped or sliced
1 teaspoon ground cannella (true Ceylon cinnamon, a.k.a. Mexican cinnamon) or 1/2 teaspoon ground cinnamon (the fresher the better)
1 teaspoon kosher salt
1 pinch black pepper
1/2 teaspoon dried thyme
1 teaspoon dried Mexican oregano
3 red ripe plum tomatoes
2 cups hot chicken broth

Steps:

  • For mole paste: Cut chiles open vertically, remove stems, seeds.
  • On hot, ungreased griddle or heavy skillet, toast chiles on both sides, flattening with spatula, until skins blister and colors change.
  • Put chiles in bowl.
  • Add raisins.
  • Cover with hot water; soak for 30 minutes and up to a few hours, until soft.
  • Drain chiles, raisins then puree in blender with water as necessary.
  • Strain through coarse sieve into large pot, pressing with large spoon adding more water as necessary.
  • Add chocolate, bring to simmer.
  • Toast then peel garlic and onion quarters.
  • Put in blender.
  • Toast almonds.
  • Put in blender with onion and garlic.
  • Add canela, salt, pepper, thyme and oregano.
  • Puree, adding water as necessary.
  • Strain into chile-chocolate mixture, pressing down with large spoon, adding more water as necessary.
  • Cook, stirring, 15 minutes to thicken mole paste.
  • Paste may be cooled and refrigerated for six months or frozen in airtight containers.
  • To make sauce from paste: Toast and peel tomatoes.
  • Puree and strain into paste.
  • Pour in broth.
  • Lower heat and simmer for 20 minutes.
  • Sauce should be as thick as heavy cream.
  • Taste and adjust seasoning.
  • Serve over chicken or turkey pieces sprinkled with toasted sesame seeds.
  • Sauce may be refrigerated for up to three days.

CHIPOTLE APPETIZER MEATBALLS



Chipotle Appetizer Meatballs image

Make and share this Chipotle Appetizer Meatballs recipe from Food.com.

Provided by Iowahorse

Categories     Peppers

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 15

1 medium onion, chopped
4 cloves garlic, chopped
1 tablespoon vegetable oil
1 cup tomato sauce
2 cups beef broth
1/4 cup chipotle chile in adobo, along with the sauce stems removed
1 lb ground beef
1 lb ground pork
1/2 cup finely chopped onion
1/4 cup finely chopped fresh cilantro
1/2 cup breadcrumbs
1 egg, beaten
salt & freshly ground black pepper
vegetable oil (for frying)
chopped fresh cilantro, garnish

Steps:

  • To make the sauce, sauté the onion and garlic in the oil until they are lightly browned.
  • Add the tomato sauce, broth, and the chipotles in adobo sauce.
  • Heat the mixture to just under boiling and simmer for 20 minutes.
  • Place the sauce in a blender or food processor and puree until smooth.
  • To make the meatballs, combine the beef, pork, onion, cilantro, bread crumbs, egg, and season with salt and pepper.
  • Gently mix, then form into small meatballs.
  • Pour a couple of tablespoons of the oil in a heavy saucepan and brown the meatballs.
  • Remove and drain.
  • Return the sauce to the pan, add the meatballs and simmer for 15 to 20 minutes to finish cooking the meat.
  • To serve: place in a chafing dish, garnish with the cilantro and serve accompanied with toothpicks.

Nutrition Facts : Calories 366.8, Fat 23.3, SaturatedFat 8.2, Cholesterol 118.5, Sodium 441.9, Carbohydrate 10.1, Fiber 1.1, Sugar 2.8, Protein 28

CHIPOTLE TURKEY MEATBALLS



Chipotle Turkey Meatballs image

These meatballs are a little spicy, but not something most people can't handle. If you want to add a little more spice, add one more chipotle pepper...or 3 more. From Life's Ambrosia.

Provided by Barbell Bunny

Categories     Poultry

Time 25m

Yield 20 meatballs

Number Of Ingredients 18

1 lb ground turkey
1/2 cup plain breadcrumbs
1 egg, beaten
1 chipotle chile in adobo, chopped
1 teaspoon adobo sauce, from chipotle pepper can
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon chili powder
canola oil
1/4 cup sour cream
1 tablespoon mayonnaise
1 teaspoon lime juice
1 teaspoon vinegar
1 1/2 teaspoons adobo sauce, from the chipotle pepper can
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt

Steps:

  • Preheat oven to 350 degrees.
  • Combine all of the ingredients for the meatballs, except canola oil, in a bowl. Mix well. Roll into about 20 meatballs.
  • Heat a thin layer of canola oil in a pan over medium heat. Once hot, fry meatballs until browned on all sides. Fry in batches if necessary. Transfer browned meatballs to a baking dish and finish baking in the oven until cooked through. About 10 - 15 minutes.
  • While the meatballs are cooking combine all of the ingredients for the dipping sauce in a bowl. Mix well.
  • Once meatballs are cooked through, place toothpicks in the top (if desired) transfer to a serving platter and serve with dipping sauce.

CHIPOTLE MEATBALLS - EL NARANJO RESTAURANT, OAXACA, MEXICO



Chipotle Meatballs - El Naranjo Restaurant, Oaxaca, Mexico image

These meatballs are flavored with chipotle chiles and capers. At the restaurant they are served over rice. I prefer serving the meatballs alone as cocktail appetizers. They might also be good used for a meatball sandwich. Published in Bon Appetit, May 2003.

Provided by swissms

Categories     Pork

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 lbs plum tomatoes or 3 lbs roma tomatoes, coarsely chopped
1 medium white onion, coarsely chopped
2 large garlic cloves
2 teaspoons minced canned chipotle chiles
1/2 teaspoon ground cloves
2 tablespoons vegetable oil
1 lb ground beef
1 lb ground pork
1/2 cup fresh breadcrumb (made from crustless French bread)
1 large egg
1 1/2 teaspoons dried Mexican oregano
1 1/4 teaspoons salt
3/4 teaspoon fresh ground black pepper
3 tablespoons drained capers (optional)

Steps:

  • Puree first 5 ingredients in blender in batches until almost smooth. Heat oil in heavy large pot over medium-high heat. Add tomato mixture. Cover and boil 10 minutes to blend flavors and thicken slightly, stirring occasionally. Season sauce to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.).
  • Combine ground beef and next 6 ingredients in large bowl. Add 1/2 cup cooled tomato sauce and stir until well mixed. Using hands, form 1 rounded tablespoonful meat mixture into ball. Optional: Insert 1/4 t. capers into center of meat; reshape meatball. Repeat with remaining meat mixture and capers.
  • Bring sauce to simmer over medium heat. Add meatballs to sauce. Cover and simmer until meatballs are cooked through, about 20 minutes.

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