Albondigas En Salsa Chipotle (Meatballs In Chipotle Sauce)

• 1/2 pounds ground beef finely
• 1/2 pounds ground pork finely
• 13 cups onions finely chopped
• 2 tablespoons flour, all-purpose
• 1 tablespoon cilantro fresh minced
• 1/2 teaspoons oregano dried
• 1/4 teaspoons cumin ground
• 1 each eggs beaten
• 3 tablespoons vegetable oil
• 1 tablespoon vegetable oil
• 1 each onions chopped
• 2 each garlic cloves chopped
• 1 cup tomato sauce
• 2 each chipotle chili peppers canned in adobo sauce, stemmed and chopped
• 2 tablespoons adobo sauce (from chiles)
• 6 each flour tortillas (6-inch)
• 1/2 cups beef stock
• 1 x vegetable oil for frying
• 1 x lettuce chopped

1. MEATBALLS: Combine all the meatball ingredients, except the oil, and mix well.
2. Form into 1 1/2-inch balls.
3. Brown the meatballs in the oil, remove, and keep warm.
4. SAUCE: To make the sauce, add the oil to the pan and saute the onion and garlic until soft.
5. Add the remaining sauce ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened.
6. Place the sauce in a blender or food processor and puree until smooth.
7. Return the sauce to the pan, add the meatballs, and heat through.
8. TORTILLA CUPS: To make the tortilla cups, pour the oil to a depth of 3 inches and heat to 375F (190C).
9. Place a tortilla in the oil and let it float for a couple of seconds.
10. Press the center into the oil with a can or ladle to form a bowl and fry until crisp, remove, and drain.
11. To serve, place the lettuce in each of the tortilla cups, top with the albondigas, and serve.

ground beef, ground pork, onions, flour, cilantro, oregano dried, cumin ground, eggs, vegetable oil, vegetable oil, onions, garlic, tomato sauce, chipotle chili peppers, adobo sauce, flour tortillas, beef stock, vegetable oil

Taken from recipeland.com/recipe/v/albondigas-en-salsa-chipotle-me-2901 (may not work)