Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------MEATBALLS------------------------------
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

---------------------------SAUCE--------------------------------
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

-----------------------TORTILLA CUPS----------------------------
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.

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