Poblano Albóndigas with Ancho Chile Soup

Poblano Albóndigas with Ancho Chile Soup
Photo by Craig Cutler

Ingredients

  • ¼ cup onion
  • ½ small onion
  • ½ teaspoon dried oregano (preferably Mexican)
  • 1 large egg
  • 1 tablespoon (or more) fresh lime juice
  • 9 cups low-salt beef broth
  • 1 cup zucchini
  • + 17 more ingredients
    • ¼ cup long-grain white rice
    • fresh cilantro
    • 2 cloves garlic
    • 4 corn tortillas
    • ½ cup zucchini
    • ¼ cup panko (Japanese breadcrumbs)**
    • 1 teaspoon dried oregano (preferably Mexican)
    • ½ teaspoon coarse kosher salt
    • 1 tablespoon olive oil
    • 1 tablespoon ground cumin
    • 3 tablespoons (or more) vegetable oil
    • 2 teaspoons ground cumin
    • 3 tablespoons pure ancho chile powder or pasilla chile powder*** (do not use blended chile powder)
    • ¼ cup fresh cilantro
    • 2 large fresh poblano chiles*
    • 1 pound ground beef (15% fat)
    • 2 cloves garlic

Line large rimmed baking sheet with plastic wrap. Char chiles over direct flame or in broiler until blackened on all sides. Enclose in paper bag and steam 10 minutes. Stem, seed, and peel chiles, then chop finely (should yield about 3/4 cup). Place chiles in large bowl. Gently mix in beef and a...

View full recipe at Epicurious

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