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CATEGORY CUISINE TAG YIELD
Meats, Eggs Appetizers, Cp 12/94, Favorites, Hamburger, Peppers 6 Servings

INGREDIENTS

1/2 lb Beef, ground finely
1/2 lb Pork, ground finely
1/3 c Onions, finely chopped
2 T Flour
1 T Cilantro, fresh minced
1/2 t Oregano, dried
1/4 t Cumin, ground
1 Egg, beaten
3 T Vegatable oil
1 T Vegatable oil
1 Onion, chopped
2 Garlic cloves, chopped
1 c Tomato sauce
2 Chipotles, canned in adobo
sauce stemmed and
chopped
2 T Adobo sauce, from chiles
1/2 c Beef broth
6 Flour tortillas, 6 inch
Vegatable oil for frying
Chopped lettuce

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 311
Calories From Fat: 162
Total Fat: 18g
Cholesterol: 55mg
Sodium: 1022.1mg
Potassium: 479.3mg
Carbohydrates: 26.4g
Fiber: 3.5g
Sugar: 4.8g
Protein: 11.6g


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