Albondigas En Salsa Chipotle


Meatballs
1/2 lb Beef, ground finely
1/2 lb Pork, ground finely
1/3 c 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 c Tomato sauce
2 Chipotles, canned in adobo
-sauce, stemmed and chopped
2 Tbsp Adobo sauce (from chiles)
1/2 c Beef broth

Tortilla Cups
6 Flour tortillas (6 inch)
Vegatable oil for frying
Chopped lettuce

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.