Recipe - Albondigas En Salsa Chipotle [Meatballs In Chipotle Sauce]

MEATBALLS
One half pound Beef, ground finely
One half pound Pork, ground finely
1/3 cup Onions, finely chopped
2 tablespoon Flour
1 tablespoon Cilantro, fresh minced
One half teaspoon Oregano, dried
One fourth teaspoon Cumin, ground
1 Egg, beaten
3 tablespoon Vegatable oil

SAUCE
1 tablespoon Vegatable oil
1 Onion, chopped
2 Garlic cloves, chopped
1 cup Tomato sauce
2 Chipotles, canned in adobo
sauce, stemmed and chopped
2 tablespoon Adobo sauce (from chiles)
One half cup 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 1/2inch 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip