Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 1 : 25 Active Time: 0 : 45
US/Metric: [convert to metric]
Ingredients
MEATBALLS
SAUCE
- 1 tb Vegatable oil
- 1 Onion, chopped
- 2 Garlic cloves, chopped
- 1 c Tomato sauce
- 2 Chipotles, canned in adobo
- 2 tb Adobo sauce (from chiles)
- 1/2 c Beef broth
TORTILLA CUPS
Preparation
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
