Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------MEATBALLS------------------------------
1/2 lb Beef, ground finely 1/2 ts Oregano, dried
1/2 lb Pork, ground finely 1/4 ts Cumin, ground
1/3 c Onions, finely chopped 1 Egg, beaten
2 tb Flour 3 tb Vegatable oil
1 tb Cilantro, fresh minced

---------------------------SAUCE--------------------------------
1 tb Vegatable oil 2 Chipotles, canned in adobo
1 Onion, chopped -sauce, stemmed and chopped
2 Garlic cloves, chopped 2 tb Adobo sauce (from chiles)
1 c Tomato sauce 1/2 c Beef broth

-----------------------TORTILLA CUPS----------------------------
6 Flour tortillas (6 inch) Chopped lettuce
Vegatable oil for frying

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.

Source: Chili Pepper Magazine, December 1994
Submitted By JIM MOREY On 03-08-95

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