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Albondigas En Salsa Chipotle [Meatballs in Chipotle Sauce]

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Appetizer Hamburgers Peppers


  • 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


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.