Albondigas En Salsa Chipotle [meatballs In Chipotle Sauce]

Course : BBQ Sauce
Serves: 6
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1/2 pound beef -- ground finely
1/2 pound pork -- ground finely
1/3 cup onions -- finely chopped
2 tablespoons flour
1 tablespoon cilantro -- fresh minced
1/2 teaspoon oregano -- dried
1/4 teaspoon cumin -- ground
1 large egg -- beaten
3 tablespoons vegetable oil
1 tablespoon vegetable oil
1 medium Onion -- chopped
2 cloves garlic chopped
1 cup tomato sauce
2 medium chipotles -- canned in adobo sauce, stemmed and chopped
2 tablespoons adobo sauce -- (from chilies)
1/2 cup beef broth
6 tortillas flour tortillas -- (6 inch)
2 tablespoons vegetable oil for frying
1 bunch chopped lettuce

Preparation / Directions:

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 sauté 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 375F. 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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