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.
15 minutesmins
15 minutesmins
0 minutesmins
30 minutesmins
6people
Calories: 316kcal
Ingredients
1½cupsbrown or white rice, cooked
1½cupblack beans, cooked and without their liquid
8ozsliced mushrooms, 227 grs
1tablespoonof oil
1cupof breadcrumbs or panko
1teaspoongarlic powder
1teaspoonsalt
1/2teaspoonoregano
oil to brown the meatballs
Tomato soup with chipotle
1 28ozcan diced tomato or its equivalent in natural tomato
1medium onioncut into pieces
2clovesof garlic
2chipotle peppers in adobo
1/2teaspoonoregano
1teaspoonsalt
1sprig of coriander
1teaspoonof oil
Instructions
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.