Albondigas En Salsa Chipotle
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
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
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
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.