Yield: 6 servings
|½ pounds||Beef, ground finely|
|½ pounds||Pork, ground finely|
|⅓ cup||Onions, finely chopped|
|1 tablespoon||Cilantro, fresh minced|
|1 tablespoon||Vegatable oil|
|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|
|3 tablespoons||Vegatable oil|
|2||Chipotles, canned in adobo sauce, stemmed and chopped|
|2 tablespoons||Adobo sauce (from chiles)|
|½ cup||Beef broth|
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.
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.
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