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Albondigas En Salsa Chipotle [Meatballs in Chipotle Sauce]
Zutaten für 6 Portionen Menge anpassen
die Zutaten:
1/2 x ca. 450 gBeef, ground finely
1/2 x ca. 450 gPork, ground finely
1/3 TasseOnions finely chopped
2 Esslöffelflour
1 EsslöffelCilantro, fresh minced
1/2 Teelöffeloregano dried
1/4 TeelöffelCumin ground
egg beaten
3 EsslöffelVegatable oil
1 EsslöffelVegatable oil
Onion chopped
cloves garlic chopped
1 Tassetomato sauce
Chipotles, canned in adobo sauce, stemmed and chopped
2 EsslöffelAdobo sauce (from chiles)
1/2 Tassebeef broth
Tortilla Cups
Flour tortillas (6 inch)
 Vegatable oil for frying
 lettuce chopped
die Zubereitung:

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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