Albondigas en salsa chipotle [meatballs in chipotle sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Beef, ground finely |
| ½ | pounds | Pork, ground finely |
| ⅓ | cup | Onions, finely chopped |
| 2 | tablespoons | Flour |
| 1 | tablespoon | Cilantro, fresh minced |
| 1 | tablespoon | Vegatable oil |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, chopped | |
| 1 | cup | Tomato sauce |
| 6 | Flour tortillas (6 inch) | |
| Vegatable oil for frying | ||
| ½ | teaspoon | Oregano, dried |
| ¼ | teaspoon | Cumin, ground |
| 1 | Egg, beaten | |
| 3 | tablespoons | Vegatable oil |
| 2 | Chipotles, canned in adobo sauce, stemmed and chopped | |
| 2 | tablespoons | Adobo sauce (from chiles) |
| ½ | cup | Beef broth |
| Chopped lettuce | ||
Directions
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.
Source: Chili Pepper Magazine, December 1994 Submitted By JIM MOREY On 03-08-95