Poblano Albóndigas with Ancho Chile Soup

Poblano Albóndigas with Ancho Chile Soup
Photo by Craig Cutler

Ingredients

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