Yield: 6 Servings
Measure | Ingredient |
---|---|
½ pounds | Beef, ground finely |
½ pounds | Pork, ground finely |
⅓ cup | Onions, finely chopped |
2 tablespoons | Flour |
1 tablespoon | Cilantro, fresh minced |
½ teaspoon | Oregano, dried |
¼ teaspoon | Cumin, ground |
1 \N | Egg, beaten |
3 tablespoons | Vegatable oil |
1 tablespoon | Vegatable oil |
1 \N | Onion, chopped |
2 \N | Garlic cloves, chopped |
1 cup | Tomato sauce |
2 \N | Chipotles, canned in adobo sauce, stemmed and chopped |
2 tablespoons | Adobo sauce (from chiles) |
½ cup | Beef broth |
6 \N | Flour tortillas (6 inch) |
\N \N | Vegatable oil for frying |
\N \N | Chopped lettuce |
MEATBALLS
SAUCE
TORTILLA CUPS
MEATBALLS: Combine all the meatball ingredients, except the oil, and mix well. Form into 1½-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.