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Albondigas En Salsa Chipotle [Meatballs in Chipotle Sauce]

Ingredients: 1/2 Pound(s) Beef, ground finely 1/2 Pound(s) Pork, ground finely 1/3 Cup(s) Onions, finely chopped 2 Tablespoon(s) Flour 1 Tablespoon(s) Cilantro, fresh minced 1/2 Teaspoon(s) Oregano, dried 1/4 Teaspoon(s) Cumin, ground 1 Egg, beaten 3 Tablespoon(s) Vegatable oil 1 Onion, chopped 2 Garlic cloves, chopped 1 Cup(s) Tomato sauce 2 Chipotles in adobo sauce 2 Tablespoon(s) Adobo sauce (from chiles) 1/2 Cup(s) Beef broth 6 Flour tortillas (6 inch) 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.
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