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 tsp: Oregano, dried
1/2 lbs: Pork, ground finely
1/4 tsp: Cumin, ground
1/3 cup: Onions, finely chopped
1: Egg, beaten
2 tbsp: Flour,
3 tbsp: Vegatable oil,
1 tbsp: Cilantro, fresh minced
SAUCE
1 tbsp: Vegatable oil,
2: Chipotles, canned in adobo
1: Onion, chopped
-sauce, stemmed and chopped
2: Garlic cloves, chopped
2 tbsp: Adobo sauce, from chiles
1 cup: Tomato sauce,
1/2 cup: Beef broth,
TORTILLA CUPS
6: Flour tortillas, 6 inch
Chopped lettuce,
Vegatable oil for frying,
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: Chili Pepper Magazine, December 1994
Submitted By JIM MOREY On 03-08-95
Source from luhu.jp
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: Chili Pepper Magazine, December 1994
Submitted By JIM MOREY On 03-08-95
Source from luhu.jp