Albondigas En Salsa Chipotle Recipe 
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Albondigas En Salsa Chipotle

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 vegetable oil

SAUCE

1 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, chopped
1 cup tomato sauce
2 chipotles, canned in adobo sauce, stemmed and chopped
2 tbsp adobo sauce (from chiles)
1/2 cup beef broth

TORTILLA CUPS

6 flour tortillas (6 inch)
1 vegetable oil for frying
1 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.

Servings: 6

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