| 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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