Chicken Meatball and Chipotle Tacos

Ingredients:

• 2 thick slices of white bread, cut into small pieces
• 1 large egg
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chopped cilantro
• 350 g of minced chicken
• 3 tbsp. l. olive oil
• 1 jalapeño pepper, seeded and chopped
• 1 smoked chili pepper (chipotle) ​​in adobo sauce, seeded and chopped
• 1 can of chopped tomatoes in their own juice
• 1/4 tsp dried thyme
• 1/4 tsp ground cinnamon
• 2 bay leaves
• Hard taco shells and various toppings (cheese, green onions, chips, salsa) for serving

Preparation:

1. Combine the bread and egg in a large bowl; add 1 tablespoon water and mash with a pestle or fork to form a paste. Add half the onion and garlic, then add the cilantro, ground chicken, 1 teaspoon salt, and 1/4 teaspoon pepper; mix with your hands until smooth. Brush a large baking sheet with 1 tablespoon olive oil. Roll the meat mixture into 12 meatballs and place them 2 inches apart on the prepared baking sheet. Chill for 15 minutes.
2. Position a rack in the upper third of the oven and preheat to 425°F (220°C). In a blender, combine the remaining onion and garlic, jalapeño, chipotle, tomatoes, thyme, and cinnamon until smooth. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Pour in the tomato puree, then add the bay leaf and cook until the sauce thickens, about 6 minutes. Stir in 1 1/2 cups water, scraping up any browned bits from the bottom of the Dutch oven. Reduce heat to low and simmer, stirring occasionally, for another 10 minutes; season with salt. Bake the meatballs in the oven until browned, about 8 minutes. Transfer them to the sauce and simmer, basting gently, until cooked through, about 7 minutes. Add a few tablespoons of water if the sauce becomes too thick. Remove the bay leaf. Cut the meatballs in half and serve in taco shells with a variety of toppings.