Ingredients

• 2 tablespoons flour
• 1 tablespoon cilantro, fresh minced
• ½ teaspoon dried oregano
• ¼ teaspoon cumin, ground
• 1 egg, beaten
• 3 tablespoons vegetable oil
• For the sauce -
• 1 tablespoon vegetable oil
• 1 chopped onion
• 2 garlic cloves, chopped
• 1 cup tomato sauce
• 2 chipotles, canned in adobo sauce, stemmed and chopped
• 2 tablespoons adobo sauce (from chiles)
• ½ cup beef broth
• For tortilla cups -
• 6 flour tortillas (6 inch)
• Vegetable oil for frying
• Chopped lettuce

Directions

• Directions
• For the meatballs: Combine all the ingredients except the oil and mix well. Form into 1 ½ inch balls. Brown the meatballs in the oil, remove and keep warm.
• For the sauce: Add the oil to the pan and sauté 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.
• For 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 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.