Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Albondigas En Salsa Chipotle [Meatballs In Chipotle Sauce]

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.

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