Poblano Albóndigas with Ancho Chile Soup

Poblano Albóndigas with Ancho Chile Soup
Photo by Craig Cutler

Ingredients

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

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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