Albondigas En Salsa Chipotle [Meatballs in Chipotle Sauce]
---------- Recipe via Meal-Master (tm) v8.02
Title: Albondigas En Salsa Chipotle [Meatballs in Chipotle Sauce]
Categories: Appetizers, Beef
Yield: 6 servings
---------------------------------MEATBALLS---------------------------------
1/2 lb Beef, ground finely
1/2 lb Pork, ground finely
1/3 c Onions, finely chopped
2 tb Flour
1 tb Cilantro, fresh minced
1/2 ts Oregano, dried
1/4 ts Cumin, ground
1 Egg, beaten
3 tb Vegatable oil
-----------------------------------SAUCE-----------------------------------
1 tb Vegatable oil
1 Onion, chopped
2 Garlic cloves, chopped
1 c Tomato sauce
2 Chipotles, canned in adobo
-sauce, stemmed and chopped
2 tb Adobo sauce (from chiles)
1/2 c Beef broth
-------------------------------TORTILLA CUPS-------------------------------
6 Flour tortillas (6 inch)
Vegatable oil for frying
Chopped lettuce
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 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.
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