Albondigas en salsa chipotle (meatballs in chipotle sauce) Recipe

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Albondigas en salsa chipotle (meatballs in chipotle sauce)

Artist:	_	Yield:	6
Categories:	Appetizers, Asian, Beef, Central American, Filipino, Mexican, North American, South American	Rating:	0
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Ingredients:

		MEATBALLS
1/2	lbs	Beef, ground finely
1/2	lbs	Pork, ground finely
1/3	cup	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	cup	Tomato sauce
2		Chipotles, canned in adobo
		-sauce, stemmed and chopped
2	tbsp	Adobo sauce (from chiles)
1/2	cup	Beef broth
		TORTILLA CUPS
6		Flour tortillas (6 inch)
		Vegatable oil for frying
		Chopped lettuce

Procedures:

1	Meatballs: combine all the meatball ingredients, except the oil, and mix well.
2	Form into 1 ?inch balls.
3	Brown the meatballs in the oil, remove, and keep warm.
4	Sauce: to make the sauce, add the oil to the pan and saute the onion and garlic until soft.
5	Add the remaining sauce ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened.
6	Place the sauce in a blender or food processor and puree until smooth.
7	Return the sauce to the pan, add the meatballs, and heat through.
8	Tortilla cups: to make the tortilla cups, pour the oil to a depth of 3 inches and heat to 375 degrees.
9	Place a tortilla in the oil and let it float for a couple of seconds.
10	Press the center into the oil with a can or ladle to form a bowl and fry until crisp, remove, and drain.
11	To serve, place the lettuce in each of the tortilla cups, top with the albondigas, and serve