| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Favorites, Peppers, Appetizers, Hamburger, Cp 12/94 | 6 | Servings | |
INGREDIENTS
| 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 |
| 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 |
| 6 | Flour tortillas (6 inch) | |
| Vegatable oil for frying | ||
| Chopped lettuce |
INSTRUCTIONS
MEATBALLS SAUCE TORTILLA CUPS 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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