Quick Nav |
|
|
|
|
|
|
|
|
|
|
|
| |
Browse Recipes |
|
|
| Browse by Region |
|
|
|
|
Albondigas en salsa chipotle (meatballs in chipotle sauce)
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
Directions
- Meatballs: combine all the meatball ingredients, except the oil, and mix well.
- Form into 1 ½-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
Random Recipe: Kraut Chops, Christopher Dock With Dutch Stewed Potatoes
| |
|