Chipotle Meatballs - El Naranjo Restaurant, Oaxaca, Mexico
This recipe re-creates El Naranjo's renowned Chipotle Meatballs from Oaxaca. It features a harmonious blend of ground beef and pork, skillfully seasoned and simmered in a vibrant, smoky tomato-chipotle sauce. This dish promises a rich, comforting, and authentically Mexican culinary experience, perfect as a main course.
Equipment
- 1 Large Saucepan or Dutch Oven For simmering the sauce and meatballs
- 1 Food Processor or Blender For pureeing the tomato sauce base
- 1 Large Mixing Bowl For combining meatball ingredients
- 1 Sauté Pan or Skillet For browning meatballs before adding to sauce
- 1 Cutting Board and Chef's Knife For preparing vegetables
Ingredients
Main
- 3 pounds plum tomatoes
- 1 medium white onion
- 2 large garlic cloves
- 2 teaspoons minced canned chipotle chiles
- 1/2 teaspoon ground cloves
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup fresh breadcrumb (made from crustless french bread
- 1 large egg
- 1 1/2 teaspoons dried mexican oregano
- 1 1/4 teaspoons salt
- 3/4 teaspoon fresh ground black pepper
- 3 tablespoons drained capers
Instructions
- Prepare the sauce base by roasting or boiling the plum tomatoes, medium white onion, and large garlic cloves until tender.
- Transfer the cooked tomatoes, onion, and garlic to a food processor with minced chipotle chiles and ground cloves; blend until smooth.
- Heat vegetable oil in a large saucepan or Dutch oven over medium heat, then add the blended sauce and bring to a gentle simmer.
- In a large mixing bowl, combine ground beef, ground pork, fresh breadcrumbs, large egg, dried Mexican oregano, salt, and black pepper.
- Gently mix the meatball ingredients until just combined, being careful not to overmix.
- Form the meat mixture into approximately 1 1/2-inch meatballs.
- In a separate sauté pan, brown the meatballs on all sides over medium-high heat, working in batches if necessary, then transfer them to the simmering sauce.
- Add the drained capers to the sauce with the meatballs, ensuring they are submerged.
- Cover the saucepan and simmer for 20-25 minutes, or until the meatballs are cooked through and tender, and the flavors have melded.
- Taste and adjust seasoning if necessary, then serve hot, perhaps with rice or crusty bread.
Notes
For an elevated sauce, consider roasting the plum tomatoes, onion, and garlic before blending to deepen their flavor profile and add a smoky nuance. When mixing the meat for the meatballs, be gentle; overmixing can lead to a tough texture. The key is just enough to combine. Always brown your meatballs before simmering; this develops a rich crust and locks in moisture. Taste and adjust the spice level of the chipotles as you go; Oaxacan cuisine balances heat with depth. Ensure you are using true Mexican oregano for an authentic aromatic touch, as it differs significantly from Mediterranean varieties.