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home > recipes > meat > albondigas en salsa chipotle
from US 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 Vegatable oil Sauce 1 tb Vegatable oil 1 Onion, chopped 2 Garlic cloves, chopped 1 c Tomato sauce 2 Chipotles, canned in adobo -sauce, stemmed and chopped 2 tb Adobo sauce (from chiles) 1/2 c 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 1/2-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.

Albondigas En Salsa Chipotle


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keyword: albondigas
keyword: salsa
keyword: chipotle
ethnicity: central american
recipes for meat
recipes by amanda
Email Address:
(posted October 19, 2006)

from US

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 Vegatable oil

Sauce
1 tb Vegatable oil
1
Onion, chopped
2
Garlic cloves, chopped
1 c
Tomato sauce
2 Chipotles, canned in
adobo
-
sauce, stemmed and chopped
2 tb
Adobo sauce (from chiles)
1/2 c
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 1/2-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.



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