Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 8 2020
Cinco de Mayo - Chipotle Chicken Meatball Tacos
image from foodnetwork.com
2 thick slices white sandwich bread, torn into small pieces
1 large egg
1 white onion, finely chopped
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
3/4 pound ground chicken
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 jalapeno pepper, seeded and chopped
1 chipotle chile pepper in adobo sauce, seeded and chopped
1 14-ounce can diced fire-roasted tomatoes
1/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
2 bay leaves
Hard taco shells and assorted toppings, for serving
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. 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. 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.
Meanwhile, position a rack in the upper third of the oven and preheat to 475 degrees F. Combine the remaining onion and garlic, the jalapeno, chipotle, tomatoes, thyme and cinnamon in a blender; pulse until smooth. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. 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.
Bake the meatballs until they just start to brown, about 8 minutes. Transfer to the sauce and gently simmer, spooning the sauce over the meatballs, until cooked through, about 7 minutes. (Add a few tablespoons of water if the sauce gets too thick.) Remove the bay leaves. Cut the meatballs in half and serve in taco shells with assorted toppings.