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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:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
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
chopped
2 Tablespoon(s) Adobo sauce, from chiles
1/2 Cup(s) Beef broth
6 Flour tortillas, 6 inch
Vegatable oil for frying
Chopped lettuce
Directions:
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

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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