Post by April B. on Oct 27, 2003 10:02:12 GMT -6
Meatballs In Chipotle Sauce
MEATBALLS
1/2 lb Beef, ground finely
1/2 lb Pork, ground finely
1/3 c Onions, finely chopped
2 tb Flour
1 tb Cilantro, fresh minced
1/2 ts Oregano, dried
1/4 ts Cumin, ground
1 Egg, beaten
3 tb Vegetable oil
SAUCE
1 tb Vegetable oil
1 Onion, chopped
2 Garlic cloves, chopped
1 c Tomato sauce
2 Chipotles, canned in adobo sauce, stemmed,seeded and chopped
2 tb Adobo sauce (from chiles)
1/2 c 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 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.
Yield: 6 servings
MEATBALLS
1/2 lb Beef, ground finely
1/2 lb Pork, ground finely
1/3 c Onions, finely chopped
2 tb Flour
1 tb Cilantro, fresh minced
1/2 ts Oregano, dried
1/4 ts Cumin, ground
1 Egg, beaten
3 tb Vegetable oil
SAUCE
1 tb Vegetable oil
1 Onion, chopped
2 Garlic cloves, chopped
1 c Tomato sauce
2 Chipotles, canned in adobo sauce, stemmed,seeded and chopped
2 tb Adobo sauce (from chiles)
1/2 c 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 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.
Yield: 6 servings
