Albondigas En Salsa Chipotle [Meatballs In Chipotle Sauce]
Ingredients:
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.
B-man
