MEATBALLS:
1/2 pound finely ground beef
1/2 pound finely ground pork
1/3 cup finely chopped onions
2 tablespoons flour
1 tablespoon fresh minced cilantro
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 egg, beaten
3 tablespoons vegetable oil
SAUCE:
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 chiles)
1/2 cup beef broth
TORTILLA CUPS:
6 flour tortillas (6 inch)
vegetable oil for frying
Servings: 6
1. MEATBALLS: Combine all the meatball ingredients, except the oil, and mix well. Form into 1 1/2" balls. Brown the meatballs in the oil, remove, and keep warm.
2. 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.
3. 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.
1/2 pound finely ground beef
1/2 pound finely ground pork
1/3 cup finely chopped onions
2 tablespoons flour
1 tablespoon fresh minced cilantro
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 egg, beaten
3 tablespoons vegetable oil
SAUCE:
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 chiles)
1/2 cup beef broth
TORTILLA CUPS:
6 flour tortillas (6 inch)
vegetable oil for frying
Servings: 6
1. MEATBALLS: Combine all the meatball ingredients, except the oil, and mix well. Form into 1 1/2" balls. Brown the meatballs in the oil, remove, and keep warm.
2. 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.
3. 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.
