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
  • ¼ cup fresh cilantro
  • 2 large fresh poblano chiles*
  • + 17 more ingredients
    • 1 pound ground beef (15% fat)
    • 2 cloves garlic
    • 1 cup zucchini
    • 1 tablespoon olive oil
    • 1 tablespoon ground cumin
    • 3 tablespoons (or more) vegetable oil
    • 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
    • ½ teaspoon dried oregano (preferably Mexican)
    • ½ teaspoon coarse kosher salt
    • ¼ cup panko (Japanese breadcrumbs)**
    • 2 cloves garlic
    • fresh cilantro
    • 1 tablespoon (or more) fresh lime juice
    • 1 large egg

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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