Albondigas En Salsa Chipotle [meatballs In Chipotle Sauce]

Course :	BBQ Sauce
From:	HungryMonster.com
Serves:	6

Ingredients:

		---MEATBALLS---
1/2	pound	beef -- ground finely
1/2	pound	pork -- ground finely
1/3	cup	onions -- finely chopped
2	tablespoons	flour
1	tablespoon	cilantro -- fresh minced
1/2	teaspoon	oregano -- dried
1/4	teaspoon	cumin -- ground
1	large	egg -- beaten
3	tablespoons	vegetable oil
		---SAUCE---
1	tablespoon	vegetable oil
1	medium	Onion -- chopped
2	cloves	garlic
1	cup	tomato sauce
2	medium	chipotles -- canned in adobo sauce, stemmed and chopped
2	tablespoons	adobo sauce -- (from chilies)
1/2	cup	beef broth
		---TORTILLA CUPS---
6	tortillas	flour tortillas -- (6 inch)
2	tablespoons	vegetable oil for frying
1	bunch	chopped lettuce

Preparation:

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 sauté 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.