1/2 lb beef, ground finely
1/2 lb pork, ground finely
1/3 cup onions, finely chopped
2 tablespoon flour
1 tablespoon cilantro, fresh minced
1/2 teaspoon oregano, dried
1/4 teaspoon cumin, ground
1 egg, beaten
3 tablespoon vegatable oil
1 tablespoon vegatable oil
1 onion, chopped
2 garlic cloves, chopped
1 cup tomato sauce
2 chipotles, canned in adobo sauce, s; temmed and chopped
2 tablespoon adobo sauce (from chiles)
1/2 cup beef broth
6 flour tortillas (6 inch)
1 vegatable oil for frying
1 chopped lettuce
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.
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.
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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