Albondigas en Chipotle (Meatballs in Chile Chipotle Sauce)

Albondigas en Chipotle (Meatballs in Chile Chipotle Sauce)

1 lb    ground beef   1 lb    ground pork     salt & pepper to taste   1 cup    cooked rice   3   egg yolks   1 slice    bread, soaked in milk   3   fresh mint leaves, finely chopped   2   hard boiled eggs, diced   1/8 cup    oil   1 med    onion, ground   2 cloves    garlic, ground   8   tomatoes, roasted and ground   1 pinch    powdered cumin   2   chiles chipotles adobados (canned), ground   2 cups    beef stock     salt to taste   3   fresh mint leaves, finely chopped     tortillas     1 Mix the beef and pork together. Season with salt and pepper. Add cooked rice, egg yolks, bread and mint, and mix well. Make 1 inch meatballs, each with a piece of hard boiled egg in the center. Let stand. 2 Heat the oil in a deep frying pan. Fry onion and garlic lightly. Add the ground tomatoes, cumin and chilies, stirring constantly to form a paste. Add the stock, and stir constantly over a low heat until the sauce comes to a boil. Add the salt and the mint. Put the meatballs into the sauce one by one, taking care that they don't disintegrate. Simmer about 1 hour, until the meat is cooked. 3 Serve with hot tortillas.    Recipe Source