Poblano Albóndigas with Ancho Chile Soup

Poblano Albóndigas with Ancho Chile Soup
Photo by Craig Cutler

Ingredients

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

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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