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.
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Prep Time 15mins
Cook Time 15mins
Total Time 30mins
Course Main Course
1½cupsbrown or white rice, cooked
1½cupblack beans, cooked and without their liquid
8ozsliced mushrooms, 227 grs
1cupof breadcrumbs or panko
oil to brown the meatballs
Tomato soup with chipotle
1 28ozcan diced tomato or its equivalent in natural tomato
1medium onioncut into pieces
2chipotle peppers in adobo
1sprig of coriander
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.