Categories: Favorites, Peppers, Appetizers, Hamburger, Cp 12/94 
      Yield: 6 servings 
  
---------------------------------MEATBALLS--------------------------------- 
    1/2 lb Beef, ground finely 
    1/2 lb Pork, ground finely 
    1/3 c  Onions, finely chopped 
      2 tb Flour 
      1 tb Cilantro, fresh minced 
    1/2 ts Oregano, dried 
    1/4 ts Cumin, ground 
      1    Egg, beaten 
      3 tb Vegatable oil 
 
-----------------------------------SAUCE----------------------------------- 
      1 tb Vegatable oil 
      1    Onion, chopped 
      2    Garlic cloves, chopped 
      1 c  Tomato sauce 
      2    Chipotles, canned in adobo 
           -sauce, stemmed and chopped 
      2 tb Adobo sauce (from chiles) 
    1/2 c  Beef broth 
 
-------------------------------TORTILLA CUPS------------------------------- 
      6    Flour tortillas (6 inch) 
           Vegatable oil for frying 
           Chopped lettuce 
  
  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.