Poblano Albóndigas with Ancho Chile Soup

Poblano Albóndigas with Ancho Chile Soup
Photo by Craig Cutler

Ingredients

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

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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