Title: Albondigas En Salsa Chipotle [Meatballs in Ch
Categories: Spice Appetizer Sandwich Salsa
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.