Food, drinks, meals

---------------------------------MEATBALLS---------------------------------
    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

-----------------------------------SAUCE-----------------------------------
      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.