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  • Albondigas En Salsa Chipotle [Meatballs In Chipotle Sauce]

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    Albondigas En Salsa Chipotle [Meatballs In Chipotle Sauce]
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 lb beef grnd finely
    • 1/2 lb pork grnd finely
    • 1/3 c. onions finely minced
    • 2 Tbsp. flour
    • 1 Tbsp. cilantro fresh chopped
    • 1/2 tsp oregano dry
    • 1/4 tsp cumin grnd
    • 1 x egg beaten
    • 3 Tbsp. vegetable oil
    • 1 Tbsp. vegetable oil
    • 1 x onion minced
    • 2 x garlic cloves minced
    • 1 c. tomato sauce
    • 2 x chipotles canned in adobo sauce, stemmed and minced
    • 2 Tbsp. adobo sauce (from chilies)
    • 1/2 c. beef broth
    • 6 x flour tortillas (6 inch) vegetable oil for frying minced lettuce

    Directions

    1. 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 hot.
    2. SAUCE: To make the sauce, add in the oil to the pan and saute/fry the onion and garlic till soft. Add in the remaining sauce ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 min till the sauce is thickened. Place the sauce in a blender or possibly food processor and puree till smooth. Return the sauce to the pan, add in the meatballs, and heat through.
    3. TORTILLA C.: To make the tortilla c., pour the oil to a depth of 3 inches and heat to 375F. 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 possibly ladle to create a bowl and fry till crisp, remove, and drain. To serve, place the lettuce in each of the tortilla c., top with the albondigas, and serve.

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