Poblano Albóndigas with Ancho Chile Soup

Poblano Albóndigas with Ancho Chile Soup
Photo by Craig Cutler

Ingredients

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

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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