Mexican-Style Nuggets with Smoky Sauce
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This recipe brings together crunch, bold flavors, and the warmth of spices: Mexican-style nuggets served with a smoky, spicy sauce. Far from industrial versions, these homemade bites offer a tender inside, a crispy golden crust, and a strong culinary identity. A plant-based alternative full of character.
The base combines the sweetness of roasted sweet potato with the richness of red beans, enhanced by smoked paprika and cumin. A bit of flour and oat flakes give structure, while the panko coating creates that irresistible crunch when pan-fried. The result is a nourishing, easy-to-shape mixture that becomes perfect after a short rest in the fridge.
The sauce is all about contrast: concentrated tomato, smoked paprika, garlic, cumin, a touch of maple syrup for balance, and chili to taste. Quick to prepare, it pairs beautifully with the nuggets but can also serve as a flavorful dip for other dishes.
Serve these nuggets with fries, rice, or a crisp salad—and don’t forget the smoky sauce in generous amounts. A comforting, flavorful, and vibrant dish that will take your taste buds on a little trip to Mexico.
Discover more nugget recipes in our Holy Crisps! universe: crispy, original, and full of flavor. If you’re looking for an even faster and easier option, check out the tofu-based versions: they’re ready in no time and just as delicious.
Mexican-Style Nuggets with Smoky Sauce
Ingredients
For the nuggets base:
- 200 g cooked sweet potato (about 1 small one)
- 150 g cooked red beans (rinsed and drained)
- 1 small shallot or 1/4 onion (finely chopped)
- 1 teaspoon smoked or sweet paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- Black pepper (to taste)
- 4 tablespoons all-purpose flour (or chickpea flour for a gluten-free version)
- 3 to 4 tablespoons fine breadcrumbs or finely ground oats
For the coating:
- 4 tablespoons unsweetened plant-based milk
- 1 teaspoon mustard
- 6 tablespoons panko breadcrumbs
- 2 tablespoons vegetable oil for cooking
- Pinch of salt
For the smoky sauce:
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 small garlic clove (grated)
- 1 teaspoon ground cumin
- 1 to 2 pinches chili powder (or 1 small chopped fresh chili)
- 1 teaspoon maple syrup (or brown sugar)
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 3 tablespoons water
- Salt (to taste)
Instructions
Cook the sweet potato:
- Preheat the oven to 200°C (390°F).
- Peel the sweet potato and cut it into 2 cm cubes. Pat them dry with paper towels. In a bowl, toss with 1 to 2 tablespoons of olive oil, 1 tablespoon of cornstarch, a pinch of salt and pepper, and a little paprika or cumin.
- Spread on a baking tray lined with parchment paper in a single layer.
- Bake for 25 to 30 minutes, turning halfway, until the edges are golden and tender inside. Let cool for 10 minutes before mashing.
Prepare the base:
- Mash the roasted sweet potato and red beans in a large bowl.
- Add the chopped shallot, spices, salt, pepper, flour, and breadcrumbs or ground oats.
- Mix well until you get a firm and homogeneous dough.
- Refrigerate for 30 minutes to help it set.
Shape the nuggets:
- Scoop out small portions of dough and shape into oval or nugget-style bites. You should get 10 to 12 nuggets.
- In one bowl, mix the plant milk and mustard.
- In another bowl, place the panko with a pinch of salt.
- Dip each nugget in the milk mixture, then coat in the panko.
Cook:
- Heat the oil in a large skillet over medium heat. Cook the nuggets for 3 to 4 minutes on each side until golden and crispy. Drain on paper towels if needed.
Prepare the smoky sauce:
- In a small saucepan or bowl, combine all the sauce ingredients.
- Gently heat for 2 to 3 minutes or whisk cold until smooth and flavorful. Adjust salt, chili, or lime to taste.
Serving suggestions:
- Serve the nuggets hot with the smoky sauce on the side for dipping, or lightly drizzled over. Pair with fries, rice, or a crunchy salad for a flavorful and satisfying meal.
A recipe proposed by Maison Marmite
