Albondigas en salsa chipotle [meatballs in ch

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: 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.

Similar recipes