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Albondigas En Salsa Chipotle [Meatballs In Chipotle Sauce]

Albondigas En Salsa Chipotle [Meatballs In Chipotle Sauce]
Main Ingredient: Beef

Course: Appetizers Salsas

Cuisine: Various North American Various South American Filipino

Yield:

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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 T flour
  • 1 T Cilantro, fresh minced
  • 1⁄2 t Oregano, dried
  • 1⁄4 t Cumin, ground
  • 1 Eggs, beaten
  • 3 T Vegatable oil
  • --Sauce--
  • 1 T Vegatable oil
  • 1 Onion, chopped
  • 2 garlic cloves, chopped
  • 1 c Tomato sauce
  • 2 Chipotles, canned in adobo sauce, stemmed and chopped
  • 2 T Adobo sauce (from chiles)
  • 1⁄2 c Beef broth
  • ---tortilla CUPS---
  • 6 flour tortillas (6 inch)
  • Vegatable oil for frying
  • Chopped lettuce

Cooking Albondigas En Salsa Chipotle [Meatballs In Chipotle Sauce]

1. MEATBALLS: Combine all the meatball ingredients, except the oil, and mix well.
2. Form into 1 1/2-inch balls.
3. Browni the meatballs in the oil, remove, and keep warm.
4. SAUCE: To make the sauce, add the oil to the pan and saute the onion and garlic until soft.
5. Add the remaining sauce ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened.
6. Place the sauce in a blender or food processor and puree until smooth.
7. Return the sauce to the pan, add the meatballs, and heat through.
8. tortilla CUPS: To make the tortilla cups, pour the oil to a depth of 3 inches and heat to 375 degrees.
9. Place a tortilla in the oil and let it float for a couple of seconds.
10. Press the center into the oil with a can or ladle to form a bowl and fry until crisp, remove, and drain.
11. To serve, place the lettuce in each of the tortilla cups, top with the albondigas, and serve.


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