Albondigas en Salsa Chipotle
Recipe type: Appetizers
  • Sauce:
  • 1 Tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, 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
  • chopped lettuce
  • Meatballs:
  • 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. 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.
  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.

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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