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| 1/2 x ca. 450 g | Beef, ground finely |
| 1/2 x ca. 450 g | Pork, ground finely |
| 1/3 Tasse | Onions finely chopped |
| 2 Esslöffel | flour |
| 1 Esslöffel | Cilantro, fresh minced |
| 1/2 Teelöffel | oregano dried |
| 1/4 Teelöffel | Cumin ground |
| 1 | egg beaten |
| 3 Esslöffel | Vegatable oil |
| 1 Esslöffel | Vegatable oil |
| 1 | Onion chopped |
| 2 | cloves garlic chopped |
| 1 Tasse | tomato sauce |
| 2 | Chipotles, canned in adobo sauce, stemmed and chopped |
| 2 Esslöffel | Adobo sauce (from chiles) |
| 1/2 Tasse | beef broth |
| 6 | Flour tortillas (6 inch) |
| | Vegatable oil for frying |
| | lettuce chopped |
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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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