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Recipe Name: Albondigas En Salsa Chipotle [meatballs In Chipotle Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 6

1/2 Pound(s) Beef, ground finely
1/2 Pound(s) Pork, ground finely
1/3 Cup(s) Onions, finely chopped
2 Tablespoon(s) Flour
1 Tablespoon(s) Cilantro, fresh minced
1/2 Teaspoon(s) Oregano, dried
1/4 Teaspoon(s) Cumin, ground
1 Egg, beaten
3 Tablespoon(s) Vegatable oil
1 Onion, chopped
2 Garlic cloves, chopped
1 Cup(s) Tomato sauce
2 Chipotles, canned in adobo
sauce stemmed and
2 Tablespoon(s) Adobo sauce, from chiles
1/2 Cup(s) 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. File

Nutrition (calculated from recipe ingredients)
Calories: 311
Calories From Fat: 162
Total Fat: 18g
Cholesterol: 55mg
Sodium: 1022.1mg
Potassium: 479.3mg
Carbohydrates: 26.4g
Fiber: 3.5g
Sugar: 4.8g
Protein: 11.6g

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