Advertisement
Recipe: Albondigas En Salsa Chipotle Meatballs In Chipotle Sauce
Similar Categories: Albondigas, Salsa, Chipotle, Meatballs, Chipotle, Sauce
-----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
1/2 teaspoon oregano -- dried
1/4 teaspoon cumin -- ground
1 egg -- beaten
3 tablespoons vegetable oil
-----sauce-----
1 tablespoon vegetable oil
1 onion -- chopped
2 garlic cloves -- chopped
1 cup tomato sauce
2 chipotles -- canned in adobo
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: 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 sauté 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 375F. 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.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Albondigas, Salsa, Chipotle, Meatballs, Chipotle, Sauce
| Academie De Cuisine Tenderloin Of Beef | Albondigas Meat Balls |