Name: Albóndigas in Red Chile Sauce
Yield: 8 Servings
Ingredients: 1 poblano chile; 1 small white onion, coarsely chopped; 2 cloves garlic cloves; ½ cup (packed) arugula leaves; ½ cup (packed) fresh cilantro leaves with tender stems; ½ cup crushed tortilla chips; ¼ cup whole milk; 2 large eggs; 4 ounces Cotija cheese or feta, finely grated (about 1 cup); Kosher salt and freshly ground black pepper; 2 pounds ground beef, preferably chuck; 4 dried ancho chiles, seeds removed; 1 small white onion, chopped; 2 garlic cloves; ½ teaspoon ground cumin; 2 cups (or more) low-sodium chicken broth; 2 tablespoons olive oil, divided; 1–2 tablespoons sugar; Kosher salt and freshly ground black pepper; ½ cup sour cream; 2 tablespoons fresh lime juice; Crumbled Cotija cheese, sliced radishes, toasted shelled pumpkin seeds (pepitas), cilantro sprigs, and lime wedges (for serving)

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Marcus Nilsson

In case you were wondering, albóndigas is the Spanish word for meatball. These prove that the Italians aren’t the only players in the game.

Recipe notes