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
Written recipes as an idea can be observed way back into the distant past, in truth as far back into recorded history as the Egyptians, and potentially, even further back. Having said that, generally, these ancient records were just simple pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to academics is a series of tablets in ancient Sumerian 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 anyone who tried it feel blissful. Continuing our culinary historical journey, there are a couple of interesting cookery books from the fourteenth century ; a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian curry that is familiar to us all today, but instead accounts of the types of food enjoyed by the upper classes of that time. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the East, including spices like parsley and basil. These new foods and spices caused a torrent in recipe books, many of which are now in private libraries. Over the succeeding few hundred years, the powerful families of the West tried to serve the best banquets, and as a result the best chefs and their recipe collections were at a premium. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and recording recipes that were common in the better off homes of the day. The TV revolution brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Albondigas En Salsa Chipotle [Meatballs In Ch recipe.
