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Albondigas En Salsa Chipotle




Source of Recipe


Internet


Recipe Introduction


meatballs In Chipotle Sauce


List of Ingredients




***MEATBALLS***
1/2 Pound beef, ground finely
1/2 Pound pork, ground finely
1/3 Cup onions, finely chopped
2 Tablespoons flour
1 Tablespoon cilantro, fresh minced
1/2 Teaspoon oregano, dried
1/4 Teaspoon cumin, ground
1 egg, beaten
3 Tablespoons vegetable oil
***SAUCE***
1 Tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, chopped
1 Cup tomato sauce
2 chipotles, canned in adobo
sauce, stemmed and
chopped
2 Tablespoons adobo sauce, (from chilies)
1/2 Cup beef broth
***TORTILLA CUPS***
6 flour tortillas, (6 inch)
vegetable oil for frying
chopped lettuce

Instructions:
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 sauté 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 375F. 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.


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