POBLANO ALBóNDIGAS WITH ANCHO CHILE SOUP
Provided by Jean Thiel Kelley
Categories Appetizer High Fiber Dinner Ground Beef Zucchini Tortillas Chile Pepper Breadcrumbs Bon Appétit
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 27
Steps:
- For meatballs:
- 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 all remaining ingredients. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange meatballs on sheet.
- For soup:
- Heat oil in large pot over medium heat. Add onion with any juices and garlic. Sauté until onion is tender, about 3 minutes. Add chile powder and cumin; stir 1 minute. Add broth and oregano; bring to rolling boil. Reduce heat to very low, just below bare simmer, and cook 10 minutes.
- Stir zucchini and rice into broth. Increase heat to medium and drop in meatballs, 1 at a time. Return soup to simmer. Cover and cook gently until meatballs and rice are cooked through, stirring occasionally and adjusting heat to avoid boiling, about 20 minutes. Add 1/4 cup cilantro and 1 tablespoon lime juice. Season soup with salt and add more lime juice by teaspoonfuls, if desired.
- For toppings:
- Heat 3 tablespoons oil in heavy medium skillet over medium heat 1 minute. Add half of tortilla strips. Cook until crisp, gently separating strips with tongs, 2 to 3 minutes. Transfer strips to paper towels to drain. Repeat with remaining tortilla strips, adding more oil if needed.
- Ladle soup and meatballs into bowls. Top with tortilla strips and cilantro.
- Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.
- ** Available in the Asian foods section of some supermarkets and at Asian markets.
- *** Available in the spice section of many supermarkets and at Latin markets.
POBLANO ALBÓNDIGAS WITH ANCHO CHILE SOUP
Steps:
- meatballs 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 all remaining ingredients. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange meatballs on sheet. soup Heat oil in large pot over medium heat. Add onion with any juices and garlic. Sauté until onion is tender, about 3 minutes. Add chile powder and cumin; stir 1 minute. Add broth and oregano; bring to rolling boil. Reduce heat to very low, just below bare simmer, and cook 10 minutes. Stir zucchini and rice into broth. Increase heat to medium and drop in meatballs, 1 at a time. Return soup to simmer. Cover and cook gently until meatballs and rice are cooked through, stirring occasionally and adjusting heat to avoid boiling, about 20 minutes. Add 1/4 cup cilantro and 1 tablespoon lime juice. Season soup with salt and add more lime juice by teaspoonfuls, if desired. toppings Heat 3 tablespoons oil in heavy medium skillet over medium heat 1 minute. Add half of tortilla strips. Cook until crisp, gently separating strips with tongs, 2 to 3 minutes. Transfer strips to paper towels to drain. Repeat with remaining tortilla strips, adding more oil if needed. Ladle soup and meatballs into bowls. Top with tortilla strips and cilantro
POBLANO CHILE ENCHILADAS A LA GRINGA
Prepare for your taste buds to jump for joy!
Provided by Olga Gonzalez
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
- Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
- Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
- Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
- Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.1 g, Cholesterol 87.3 mg, Fat 21.5 g, Fiber 5 g, Protein 32.1 g, SaturatedFat 9.6 g, Sodium 477.7 mg, Sugar 2.7 g
More about "poblano albóndigas with ancho chile soup recipes"
POBLANO ALBONDIGAS WITH ANCHO CHILE SOUP | MY BIZZY KITCHEN
POBLANO ALBONDIGAS IN ANCHO CHILE SOUP | RECIPE: SPLITTINGHA
Web Nov 29, 2012 Recipe: splittinghairs.org/food/poblano-albondigas-with-ancho-chi...
From flickr.com
Views 938
From flickr.com
Views 938
POBLANO ALBóNDIGAS WITH ANCHO CHILE SOUP RECIPE - PINTEREST
Web Jul 15, 2015 - Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini. Pinterest. Today. Watch. Explore. When autocomplete results are available use up and …
From pinterest.com
From pinterest.com
POBLANO ALBóNDIGAS WITH ANCHO CHILE SOUP - MASTERCOOK
Web 2 large fresh poblano chiles* (9 to 10 ounces total) 1 pound ground beef (15% fat) 1/2 cup coarsely grated zucchini; 1/4 cup finely grated onion; 1/4 cup panko (Japanese …
From mastercook.com
From mastercook.com
POBLANO ALBóNDIGAS WITH ANCHO CHILE SOUP | RECIPE - PINTEREST
Web Nov 17, 2012 - Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini for this chile soup recipe.
From pinterest.com
From pinterest.com
ALBóNDIGAS IN RED CHILE SAUCE RECIPE | BON APPéTIT
Web Sep 12, 2013 Mix in poblano mixture, eggs, and cheese; season with salt and pepper. Gently fold in beef. Form mixture into 1½”-diameter balls (2 Tbsp. each; makes about 40) …
From bonappetit.com
From bonappetit.com
POBLANO ALBóNDIGAS WITH ANCHO CHILE SOUP | RECIPE | RECIPES, …
Web Dec 7, 2016 - Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini for this chile soup recipe. ... Albóndigas is Spanish for meatballs. Ours are lightened …
From pinterest.co.uk
From pinterest.co.uk
POBLANO ALBóNDIGAS WITH ANCHO CHILE SOUP RECIPE | EAT YOUR BOOKS
Web Poblano albóndigas with ancho chile soup from Bon Appétit Magazine, January 2010 (page 62) by Jeanne Thiel Kelley Are you sure you want to delete this recipe from your …
From eatyourbooks.com
From eatyourbooks.com
ALBONDIGAS WITH ANCHO CHILE SOUP RECIPE - RECIPEZAZZ.COM
Web Jan 11, 2015 To make the soup: over medium heat heat oil in a large soup pot. Stir in onion with any juices and the garlic; saute for 3-5 minutes or until onion is tender. Stir in …
From recipezazz.com
From recipezazz.com
POBLANO ALBONDIGAS WITH ANCHO CHILE SOUP — BAILEY FARMS
Web To make the soup: Heat oil in large pot over medium heat, and add onion with any juices and garlic. Sauté until onion is tender, about 3 minutes. Add chile powder and cumin and …
From baileyfarmsinc.com
From baileyfarmsinc.com
POBLANO ALBóNDIGAS WITH ANCHO CHILE SOUP RECIPE
Web 2 large fresh poblano chiles* (9 to 10 ounces total) 1 pound ground beef (15% fat) 1/2 cup coarsely grated zucchini 1/4 cup finely grated onion 1/4 cup panko (Japanese …
From keeprecipes.com
From keeprecipes.com
POBLANO ALBóNDIGAS WITH ANCHO CHILE SOUP - BIGOVEN
Web Add chile powder and cumin; stir 1 minute. Add broth and oregano; bring to rolling boil. Reduce heat to very low, just below bare simmer, and cook 10 minutes. Stir zucchini and …
From bigoven.com
From bigoven.com
POBLANO ALBONDIGAS WITH ANCHO CHILE SOUP | RAYMOND'S FOOD
POBLANO ALBONDIGAS WITH ANCHO CHILE SOUP | MEXICAN FOOD RECIPES ...
Web Oct 16, 2012 - Before I forget, this weeks host of BSI is Nutmeg Nanny and she chose Mango! You guys are going to be jealous of my Chobani score this weekend - only .75 …
From pinterest.com
From pinterest.com
POBLANO ALBONDIGAS WITH ANCHO CHILE SOUP | RECIPE IN 2022
Web Mar 23, 2022 - It’s chili and it’s soup and it has meatballs! Normally I’ll substitute ingredients with whatever I have on hand, but in this case there was a very noticeable …
From pinterest.com
From pinterest.com
POBLANO ALBONDIGAS WITH ANCHO CHILE SOUP | TASTINGSPOONS
Web Dec 6, 2012 Then add cilantro, 1 tablespoon lime juice and ancho chile powder. Season soup with salt and add more lime juice by teaspoonfuls, if desired. 5. TOPPINGS: Heat 3 …
From tastingspoons.com
From tastingspoons.com
ALBONDIGAS WITH ANCHO CHILE SOUP RECIPE - EASY RECIPES
Web Make the soup: Reduce the heat to medium-low. Add the onion to the pot, scraping up any browned bits on the bottom with a wooden spoon. Cook until the onion is soft and …
From recipegoulash.cc
From recipegoulash.cc
You'll also love