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Albondigas En Salsa Chipotle [meatballs In Chipotle Sauce]


1/2 pound beef; ground finely
1/2 pound pork; ground finely
1/3 cup onions; finely chopped
2 tablespoons flour
1 tablespoon cilantro; fresh minced
1/2 teaspoon oregano; dried
1/4 teaspoon cumin; ground
1 egg; beaten
3 tablespoons vegetable oil
1 tablespoon vegetable oil
1 onion; chopped
2 garlic cloves; chopped
1 cup tomato sauce
2 chipotles; canned in adobo
; sauce, stemmed and
; chopped
2 tablespoons adobo sauce; (from chilies)
1/2 cup beef broth
6 flour tortillas; (6 inch)
vegetable 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 sauté 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 375F. 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. Posted to the BBQ List by Carey Starzinger on Jun 19, 1996. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00

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