Albondigas En Salsa Chipotle (Meatballs In Chipotle Sauce)
A succulent and scrumptious dish that can be served over noodles or rice.
Yield
6 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meatballs | |||
| ½ | pounds |
ground beef
finely |
|
| ½ | pounds |
ground pork
finely |
|
| ⅓ | cups |
onions
finely chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
cilantro
fresh minced |
|
| ½ | teaspoons |
oregano
dried |
|
| ¼ | teaspoons |
cumin
ground |
|
| Sauce | |||
| 1 | each |
eggs
beaten |
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | cup |
tomato sauce
|
|
| 2 | each |
chipotle chili peppers
canned in adobo sauce, stemmed and chopped |
*
|
| 2 | tablespoons |
adobo sauce
(from chiles) |
* |
| 6 | each |
flour tortillas (6-inch)
|
*
|
| ½ | cups |
beef stock
|
|
| 1 | x |
vegetable oil
for frying |
*
|
| Cups | |||
| 1 | x |
lettuce
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meatballs | |||
| 226.8 | g |
ground beef
finely |
|
| 226.8 | g |
ground pork
finely |
|
| 79 | ml |
onions
finely chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 15 | ml |
cilantro
fresh minced |
|
| 2.5 | ml |
oregano
dried |
|
| 1.3 | ml |
cumin
ground |
|
| Sauce | |||
| 1 | each |
eggs
beaten |
|
| 45 | ml |
vegetable oil
|
|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
chopped |
|
| 237 | ml |
tomato sauce
|
|
| 2 | each |
chipotle chili peppers
canned in adobo sauce, stemmed and chopped |
*
|
| 3E+1 | ml |
adobo sauce
(from chiles) |
* |
| 6 | each |
flour tortillas (6-inch)
|
*
|
| 118 | ml |
beef stock
|
|
| 1 | x |
vegetable oil
for frying |
*
|
| Cups | |||
| 1 | x |
lettuce
chopped |
*
|
Directions
MEATBALLS: Combine all the meatball ingredients, except the oil, and mix well. Form into 1½-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 purée 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℉ (190℃). 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.
