Poblano Albóndigas with Ancho Chile Soup

Poblano Albóndigas with Ancho Chile Soup
Photo by Craig Cutler

Ingredients

  • 1 large egg
  • fresh cilantro
  • 2 cloves garlic
  • ½ cup zucchini
  • 4 corn tortillas
  • 9 cups low-salt beef broth
  • ½ small onion
  • + 17 more ingredients
    • 2 teaspoons ground cumin
    • 1 tablespoon olive oil
    • 1 pound ground beef (15% fat)
    • ¼ cup onion
    • 2 cloves garlic
    • 1 tablespoon ground cumin
    • 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)
    • ½ teaspoon coarse kosher salt
    • ¼ cup long-grain white rice
    • ¼ cup panko (Japanese breadcrumbs)**
    • ¼ cup fresh cilantro
    • 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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