---------- Recipe via Meal-Master (tm) v8.02
       Title: Albondigas En Salsa Chipotle [Meatballs in Chipotle Sauce]
  Categories: Appetizers, Beef
       Yield: 6 servings
     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
       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.