Albondigas En Salsa Chipotle (Meatballs In Chipotle Sauce)

Recipe Ingredients

		Meatballs
1/2 lb	227g / 8oz	Beef - ground finely
1/2 lb	227g / 8oz	Pork - ground finely
1/3 cup	20g / 0.7oz	Onions - finely chopped
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Cilantro - fresh minced
1/2 teaspoon	2.5ml	Oregano - dried
1/4 teaspoon	1.3ml	Cumin - ground
1		Egg - beaten
3 tablespoons	45ml	Vegetable oil
		Sauce
1 tablespoon	15ml	Vegetable oil
1		Onion - chopped
2		Garlic cloves - chopped
1 cup	237ml	Tomato sauce
2		Chipotles - canned in adobo
		Stemmed and chopped
2 tablespoons	30ml	Adobo sauce - (from chiles)
1/2 cup	118ml	Beef broth
		Tortilla Cups
6		Flour tortillas - (6 inch)
		Vegetable oil for frying
		Chopped lettuce

Recipe Instructions

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 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.

Source:
Mario Batali

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