In Mexico, we eat a lot of albondigas (meatballs). There are many types and different recipes. There are meatballs in clear broth, tomatoes-based broth, meatballs stuffed with cheese, rice, vegetables, and even hard-boiled eggs. This Mexican vegan albondigas en chipotle recipe has rice, bean, and mushrooms for the meatballs and then topped with a tomato and chipotle sauce or caldillo as we say it in Mexico. They really are extraordinary; you have to try them.
ingredients for the albondigas en chipotle
- Cooked brown rice. I always like to have some type of grain in the refrigerator to make any recipe for soup or other dishes faster. I made these vegan albondigas with brown rice, but white rice or quinoa can also work here.
- Cooked black beans, you can use canned or prepared at home.
- Mushrooms, to make these vegan meatballs even faster, use sliced mushrooms.
- Oil, vegetable oil and that has a neutral flavor. It can be avocado or safflower oil.
- Bread crumbs or panko. I like to use panko (Japanese-style breadcrumbs) more than normal breadcrumbs. Panko has a coarser texture than breadcrumbs and gives meatballs better bite.
- Garlic powder, it is important to pay attention and not use garlic salt, it must be garlic powder.
- Oregano, if you can get dried Mexican oregano, the better.
Ingredients for the chipotle-tomato sauce, caldillo
- Tomato. You can use canned tomato, natural tomato or homemade tomato sauce.
- Onion. Use white, yellow or even red onion. The important thing is that it is fresh and gives a lot of flavor to our sauce.
- Garlic. Because everything really tastes better with garlic.
- Chipotle in adobo. The chipotle chile that comes in cans is very good. What you can do is blend the entire can to make a chipotle paste to use in other recipes, like creamy tomato soup.
- Dried oregano. The same, if you get Mexican oregano better.
- Oil, as for the meatballs, use neutral flavor oil.
How to make vegan albondigas en chipotle?
- In a hot frying pan put the tablespoon of oil and brown the mushrooms for 10-15 minutes. Do not add salt to them, salt will extract the liquid. When cooled down, put them in the food processor along with the brown rice, beans, breadcrumbs or panko, garlic powder, salt, and oregano. Pulse several times until everything is integrated.
- Shape the meatballs and brown in oil until they brown on all sides.
How to make the chipotle tomato sauce?
- To make the sauce or caldillo as we call it in Mexico, put all the ingredients, except the oil in the blender and blend until everything is perfectly well blended and smooth.
- In a pot add the teaspoon of oil, heat a little and add the sauce. Bring to a boil and lower the heat. Simmer for about five, seven minutes. Try and adjust the seasoning if necessary.
- To serve, smother the meatballs with the tomato chipotle sauce.
🔥Important tips ・When making the vegan meatballs, don't let the food processor run. It is better that pulse several times and wait until the ingredients are integrated and the mixture stays together when you form the albondiga. • If you let the processor run intead of using the pulse function, you run the risk on making a make a dough without texture or a paste. • A tip on how to know if the caldillo is already is when it begins to change color. The caldillo turns bright red and begins to smell delicious.
How to serve the vegan albondigas
These vegan Mexican meatballs can be served on their own, on a bed of white rice or brown rice, in corn tortilla taco, on pasta, or zucchini noodles. Anyway, they taste super delicious and are super easy to make.
But for me, the best way is to serve them on a bed of rice so that the tomato sauce with chipotle stays in it. It really is delicious.
Other recipes that you may like:
Here’s the recipe for these vegan Mexican meatballs bathed in a delicious chipotle tomato sauce. When you make the recipe, take a photo of it and put it on FB or Instagram for me to see. If you are going to make it later, save the recipe on Pinterest.
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Mexican vegan albondigas en chipotle
- Food processor
- 1½ cups brown or white rice, cooked
- 1½ cup black beans, cooked and without their liquid
- 8 oz sliced mushrooms, 227 grs
- 1 tablespoon of oil
- 1 cup of breadcrumbs or panko
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon oregano
- oil to brown the meatballs
Tomato soup with chipotle
- 1 28 oz can diced tomato or its equivalent in natural tomato
- 1 medium onion cut into pieces
- 2 cloves of garlic
- 2 chipotle peppers in adobo
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1 sprig of coriander
- 1 teaspoon of oil
- In a frying pan, put the tablespoon of oil and brown the mushrooms for 10-15 minutes. When cooled, put them in the food processor along with the rice, beans, breadcrumbs, garlic powder, salt, and oregano. Press several times until everything is well integrated.
- Shape the meatballs and brown very well in oil until they are browned on all sides.
- To make the sauce, put all the ingredients, except the oil in the blender and blend until everything is perfectly well blended.
- In a pot put the teaspoon of oil, heat a little and add the sauce. Bring to the first boil and lower the heat. Leave it for about five, seven minutes. Try and adjust if necessary.
- To serve, bathee the meatballs with the chipotle sauce.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This recipe appeared first in BrownSugar&Vanilla in 2016.