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Meatballs In Chipotle Sauce




Source of Recipe


Internet


List of Ingredients




MEATBALLS
1/2 lb Beef, ground finely
1/2 lb Pork, ground finely
1/3 c Onions, finely chopped
2 tb Flour
1 tb Cilantro, fresh minced
1/2 ts Oregano, dried
1/4 ts Cumin, ground
1 Egg, beaten
3 tb Vegetable oil

SAUCE
1 tb Vegetable oil
1 Onion, chopped
2 Garlic cloves, chopped
1 c Tomato sauce
2 Chipotles, canned in adobo sauce, stemmed,seeded and chopped
2 tb Adobo sauce (from chiles)
1/2 c Beef broth

TORTILLA CUPS
6 Flour tortillas (6 inch)
Vegetable oil for frying
Chopped lettuce


Recipe



MEATBALLS:
Combine all the meatball ingredients, except the oil, and mix well. Form into 1 1/2-inch balls. Brown the meatballs in the oil, remove, and keep warm.

SAUCE:
To make the sauce, add the oil to the pan and saute the onion and garlic until soft. Add the remaining sauce ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened. Place the sauce in a blender or food processor and puree until smooth. Return the sauce to the pan, add the meatballs, and heat through.

TORTILLA CUPS:
To make the tortilla cups, pour the oil to a depth of 3 inches and heat to 375 degrees. Place a tortilla in the oil and let it float for a couple of seconds. Press the center into the oil with a can or ladle to form a bowl and fry until crisp, remove, and drain.
To serve, place the lettuce in each of the tortilla cups, top with the albondigas, and serve.
Yield: 6 servings