MEATBALLS
1/2 lb beef, ground finely
1/2 lb pork, ground finely
1/3 cup onions, finely chopped
2 tbsp flour
1 tbsp cilantro, fresh minced
1/2 tsp oregano, dried
1/4 tsp cumin, ground
1 egg, beaten
3 tbsp vegatable oil
SAUCE
1 tbsp vegatable oil
1 onion, chopped
2 garlic cloves, chopped
1 cup tomato sauce
2 chipotles, canned in adobo sauce, s, temmed and choppe
2 tbsp adobo sauce (from chiles)
1/2 cup beef broth
TORTILLA CUPS
6 flour tortillas (6 inch)
1 vegatable oil for frying
1 chopped lettuce
Directions
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.
Servings: 6 servings
Albondigas En Salsa Chipotle [Meatballs In Ch Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Meat; Meatball; Mexican
The History of Recipes
We can follow the history of meal recipes back into ancient history, certainly as far back into recorded history as the Egyptians, and maybe even further. Having said that, sadly, these old records were just primitive hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, are some clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius created a number of scripts detailing recipes prepared by the Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and afters, something we still use today. He also recounts how the cooks of Roman times used many herbs and spices, including a few that will be familiar to modern cooks for example basil, fennel and asafoetida. As our culinary historical trip moves to more modern times there are two interesting cookery books which date from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are unconnected to the indian food that is served today, but instead recipes for the types of food eaten by the nobility of the period. In the 15th century, the Crusaders brought back many new spices and herbs from the Middle-East, including basil and coriander. The introduction of these new culinary ideas was responsible for an eruption in recipe manuscripts, some of which are kept safe in private collections. Over the next few centuries, the powerful families of the West tried to lay on the most exotic banquets, and as a result the best cooks and their recipe collections became highly prized. However, it was during the 19th century that haute cuisine and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, recipe books are increasing in popularity mostly due to increased literacy, people having more leisure time and disposable income. |
We hope you enjoy this Albondigas En Salsa Chipotle [Meatballs In Ch recipe.
