Chipotle Chicken Meatball Tacos Recipes

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(THE BEST!) EASY CHIPOTLE CHICKEN TACOS RECIPE



(The Best!) Easy Chipotle Chicken Tacos Recipe image

This is an adaptation of the Chipotle-Garlic Grilled Chicken recipe in my book, The Food Processor Family Cookbook (Sonoma Press 2016). Canned chipotle peppers and garlic get pureed into a simple but deeply flavorful marinade for chicken (it's delicious on skirt steak!). The spicy chicken is awesome on its own, but we love to shred it and pile it into tortillas with Napa cabbage, avocado slices and a garlicky, mint-spiked lime crema. The recipe makes a big batch of crema, but we end up slathering it over everything on our plates. If you have the time, marinate the chicken in the morning or even the day before for maximum flavor.

Provided by Nicki Sizemore

Categories     Main Course

Time 35m

Number Of Ingredients 16

5 garlic cloves, peeled
1 7-ounce can chipotle peppers in adobo sauce
Salt and freshly ground black pepper
1 ½ - 2 pounds boneless skinless chicken thighs
1 cup sour cream
1 small garlic clove, grated
Zest of 1 lime
Juice of ½ lime
1 tablespoon thinly sliced scallions
1 tablespoon chopped mint or cilantro, or a mix of the two
Oil for grill
Warm tortillas
2 cups thinly sliced Napa cabbage, for serving
Avocado slices, for serving
Crumbled Cotija or feta cheese, for serving (optional)
Hot sauce, for serving (optional)

Steps:

  • Put the garlic cloves in a mini food processor, and process until finely chopped. Add the chipotle peppers with their sauce and season with salt and pepper. Process until smooth, stopping and scraping down the sides occasionally.
  • Season the chicken with salt and pepper, and transfer to a bowl. Add the chipotle marinade, and toss to coat. Let sit at room temperature for 15-45 minutes, or cover and refrigerate for up to 24 hours.
  • Mix together the sour cream, grated garlic, lime zest, lime juice, scallions, and mint or cilantro. Season with salt and pepper.
  • Preheat a grill or grill pan to medium-high. If the chicken was refrigerated, let it come to room temperature.
  • Remove the chicken from the marinade, leaving some of the marinade sticking to the meat. Oil the grill grates, then grill the chicken on both sides until cooked through, about 5 minutes per side. Transfer to a cutting board and let rest 5-10 minutes. Using two forks, coarsely shred the chicken.
  • Pile the chicken into warmed corn or flour tortillas and top with napa cabbage, avocado slices and the lime crema. If you'd like, sprinkle with a bit of crumbled Cotija or feta cheese. Serve with hot sauce and the remaining crema at the table.

CHIPOTLE MEATBALLS



Chipotle Meatballs image

This started off as hamburgers with fresh onion and cilantro but needed a way to make this family favorite into a finger food.

Provided by Angie

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 45m

Yield 15

Number Of Ingredients 10

2 ½ pounds ground beef
½ cup bread crumbs
½ cup dried minced onion
2 tablespoons dried cilantro
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
¼ teaspoon ground black pepper
11 ounces chipotle peppers in adobo sauce
1 egg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix beef, bread crumbs, dried onion, cilantro, onion powder, garlic powder, salt, and black pepper together in a bowl.
  • Finely chop chipotle peppers and add peppers, adobo sauce, and egg to meat mixture. Mix well. Roll into 1 1/2-inch meatballs.
  • Heat a skillet over high heat. Brown meatballs in the hot skillet, turning as needed, 3 to 5 minutes. Transfer to a rimmed baking sheet.
  • Bake in the preheated oven until no longer pink in the centers, 8 to 10 minutes.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 6.2 g, Cholesterol 59.7 mg, Fat 10 g, Fiber 1.1 g, Protein 14 g, SaturatedFat 3.7 g, Sodium 324.9 mg, Sugar 1.2 g

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

CHIPOTLE BBQ CHICKEN TINGA TACOS



Chipotle BBQ Chicken Tinga Tacos image

Chicken tinga tacos with a spicy and sweet homemade barbecue sauce. Serve with any fresh ingredients you want on top.

Provided by Brian McGrath

Time 1h

Yield 6

Number Of Ingredients 16

1 ½ pounds skinless, boneless chicken breast halves
1 large yellow onion, chopped, divided
6 garlic clove (blank)s whole garlic cloves
½ cup ketchup
½ cup beer
⅓ cup distilled white vinegar
1 medium jalapeno pepper, seeded and minced
2 tablespoons brown sugar
2 teaspoons ground dried chipotle chili pepper
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon salt
1 tablespoon salted butter, or more to taste
3 cloves garlic, minced
6 (6 inch) corn tortillas, or as needed

Steps:

  • Put chicken, 1/2 of the onion, and 6 garlic cloves in a pot. Add water to cover and bring to a boil. Lower heat and simmer until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from the pot. Discard garlic and cooking water. Shred chicken when cool enough to handle.
  • Combine ketchup, beer, vinegar, jalapeno pepper, brown sugar, ground chili pepper, mustard, cumin, paprika, and salt in a bowl for sauce.
  • Melt butter in a large saucepan over medium heat. Add remaining onion and minced garlic; cook until onion has softened and turned translucent, about 5 minutes. Pour sauce over the chicken and stir until well mixed and heated through, 2 to 3 minutes.
  • Serve chicken mixture in tortillas.

Nutrition Facts : Calories 257.7 calories, Carbohydrate 26.4 g, Cholesterol 63.6 mg, Fat 5.4 g, Fiber 2.6 g, Protein 24.9 g, SaturatedFat 2 g, Sodium 688.5 mg, Sugar 10.4 g

CHIPOTLE CHICKEN MEATBALL TACOS



Chipotle Chicken Meatball Tacos image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 16

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
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

Steps:

  • 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. Photograph by Andrew Purcell

ALBONDIGAS AL CHIPOTLE MEATBALLS IN CHIPOTLE SAUCE



Albondigas al Chipotle Meatballs in Chipotle Sauce image

How to make traditional Albondigas al Chipotle. Our smoky & spicy Mexican Chipotle Meatballs recipe are served with tortillas or steamed rice.

Provided by Andrew Dobson

Categories     Main Course

Time 50m

Number Of Ingredients 12

2 tbsp Canola Oil
1 cup Red Onion (finely chopped)
Kosher Salt and Black Pepper
4 Garlic Cloves (minced)
1 1/2 tsp Dried Oregano
1 1/2 tsp Ground Cumin
1/3 cup Panko
1 lb Lean Ground Beef
3/4 cup Cilantro (chopped)
14 oz Can Diced Tomatoes
2 Chipotle Chilies in Adobo Sauce (chopped)
1/4 cup Queso Fresco (crumbled)

Steps:

  • In a large skillet over medium heat, warm the oil until sizzling. Add the onion, 1 teaspoon salt and 1/4 teaspoon pepper, then cook, stirring occasionally until browned, about 5 minutes. Add the garlic, oregano, and cumin, then cook, stirring for 30 seconds. Remove from the heat, then transfer 1/2 cup of the mixture to a large mixing bowl; set aside the skillet with the remaining mixture. Line a rimmed baking sheet with parchment paper.
  • Into the bowl with the onion mixture, stir in the panko and 1/2 cup water. Let stand until the panko softens, about 5 minutes. Using a spatula, mash the mixture to a paste, then add the beef, 1/2 cup cilantro and 1 teaspoon of salt and pepper. Mix well, then divide into 16 two-tablespoon portions, rolling each into a ball and placing on the prepared baking sheet. Cover and refrigerate for 15 to 30 minutes. Meanwhile, heat the oven to 450 F with a rack in the middle position.
  • Uncover the meatballs and roast until browned and the centre reaches a temperature of 160 F, 12-15 minutes. Remove from the oven and set aside.
  • To the skillet with the remaining onion mixture, stir in the tomatoes and 1/2 cup water. Bring to a simmer over medium high, then add the chipotle chilies and cook, stirring occasionally, until a spatula drawn through the sauce leaves a trail, about 3 minutes. Taste and season with salt and pepper. Add the meatballs and stir gently to coat with the sauce, then stir in the remaining 1/4 cup of cilantro with sprinkle of queso fresco.

Nutrition Facts : Calories 367 kcal, Carbohydrate 14.8 g, Protein 39.2 g, Fat 16.3 g, SaturatedFat 4.1 g, Cholesterol 106 mg, Sodium 210 mg, Fiber 2.7 g, Sugar 4.5 g, ServingSize 1 serving

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