Albondigas En Salsa Chipotle [Meatballs In Ch Recipe

Ingredients


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

It is quite possible to follow the history of written cooking instructions way back into distant history, at least as far back as ancient Egypt, and possibly even further. Interesting though that maybe, in the main part, these ancient recipes were just very basic hieroglyphic or cunieform instructions for meal preparation.

The truth of the matter is, the oldest recipe discovered so far, according to food historians are some tablets in ancient Sumerian which describe the preparation 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 blissful and exhilarated.

As we move into Roman times around 25BC a man called Apicius compiled a collection of scripts detailing recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Roman chefs used a good variety of aromatic flavours, including some that we all recognise such as basil, fennel and dill.

Moving on, there are two recipe books which date from the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the curry that is served today, but rather descriptions of the types of food prepared by the chefs of the rich people of that time.

Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from Arab cuisine, including spices like basil and coriander. These new culinary innovations prompted a surge in manuscripts on food, some of which still exist in academic collections.

By the advent of the 1900s, cooking books were highly popular mostly due to higher levels of literacy, people having increased spare time and having more money to spend.

The revolution that is television brought us TV cooks and the accompanying recipe books.

And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on our site.

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We hope you enjoy this Albondigas En Salsa Chipotle [Meatballs In Ch recipe.

 


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