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Ingredients:
MEATBALLS
1/2 lb beef, ground finely
1/2 lb pork, ground finely
1/3 cup onions, finely chopped
2 tbsp flour
1 tbsp cilantro, fresh minced
1/2 tsp oregano, dried
1/4 tsp cumin, ground
1 egg, beaten
3 tbsp vegatable oil
SAUCE
1 tbsp vegatable oil
1 onion, chopped
2 garlic cloves, chopped
1 cup tomato sauce
2 chipotles, canned in adobo sauce, s, temmed and choppe
2 tbsp adobo sauce (from chiles)
1/2 cup beef broth
TORTILLA CUPS
6 flour tortillas (6 inch)
1 vegatable oil for frying
1 chopped lettuce
Instructions:
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.
Servings: 6
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? Lisa Claymen
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Albondigas En Salsa Chipotle [Meatballs In Ch Recipe brought to you by Mexican Recipes To-Go
