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
Transcribed cooking instructions as an idea can be found way back into the far past, certainly as far back as the ancient Egyptians, and quite possibly further than that. Having said that, in the main part, these early records were just simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics are some stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Progressing into Roman times 25BC a roman called Apicius assembled a collection of scripts describing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and dessert, a very modern way of dining. This early Roman chef informs us how the chefs of Roman times made use of many different herbs, including a few that will be familiar to modern chefs like bay, rue and dill. Over the succeeding few hundred years, the upper-class families of Wesstern Europe competed with each other to serve the most exotic meals, and because of this the best cooks and their collection of recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes to help cooks of their time. The arrival of TV brought us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Albondigas En Salsa Chipotle [Meatballs In Ch recipe.
