---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Albondigas En Salsa Chipotle [Meatballs in Chipotle Sauce]
 Categories: Appetizers, Beef
      Yield: 6 servings
 
---------------------------------MEATBALLS---------------------------------
    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

-----------------------------------SAUCE-----------------------------------
      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

-------------------------------TORTILLA CUPS-------------------------------
      6    Flour tortillas (6 inch)
           Vegatable oil for frying
           Chopped lettuce
 
  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.
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