Albondigas En Salsa Chipotle [meatballs In Chipotle Sauce] Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
MEATBALLS
1/2 lbs: Beef, ground finely
1/2 lbs: Pork, ground finely
1/3 cup: Onions, finely chopped
2 tbsp: Flour,
1 tbsp: Cilantro, fresh minced
1/2 tsp: Oregano, dried
1/4 tsp: Cumin, ground
1: Egg, beaten
3 tbsp: Vegatable oil,
SAUCE
1 tbsp: Vegatable oil,
1: Onion, chopped
2: Garlic cloves, chopped
1 cup: Tomato sauce,
2: Chipotles, canned in adobo sauce, stemmed and chopped
2 tbsp: Adobo sauce, from chiles
1/2 cup: Beef broth,
TORTILLA CUPS
6: Flour tortillas, 6 inch
Vegatable oil for frying,
Chopped lettuce,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp