Recipe Detail Albondigas En Salsa Chipotle [Meatballs In Chipotle Sauce]

Albondigas En Salsa Chipotle [Meatballs In Chipotle Sauce]

MEATBALLS 1/2 lb Beef, ground finely 1/2 lb Pork, ground finely 1/3 c Onionss, 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 Onions, 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 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 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 in 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.


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