Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Beef - ground finely

  2. 1/2 lb 227g / 8oz Pork - ground finely

  3. 1/3 cup 20g / 0.7oz Onions - finely chopped

  4. 2 tablespoons 30ml Flour

  5. 1 tablespoon 15ml Cilantro - fresh minced

  6. 1/2 teaspoon 2 1/2ml Oregano - dried

  7. 1/4 teaspoon 1 1/3ml Cumin - ground

  8. 1 Egg - beaten

  9. 3 tablespoons 45ml Vegetable oil Sauce

  10. 1 tablespoon 15ml Vegetable oil

  11. 1 Onion - chopped

  12. 2 Garlic cloves - chopped

  13. 1 cup 237ml Tomato sauce

  14. 2 Chipotles - canned in adobo Stemmed and chopped

  15. 2 tablespoons 30ml Adobo sauce - (from chiles)

  16. 1/2 cup 118ml Beef broth Tortilla Cups

  17. 6 Flour tortillas - (6 inch) Vegetable oil for frying Chopped lettuce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 375F. 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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