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Tex-Mex Meatballs in Red Chile Sauce
Ingredients
  • 1 poblano pepper
  • 1 small white onion, coarsely chopped
  • 2 garlic cloves
  • ½ cup firmly packed fresh cilantro leaves with tender stems
  • ½ cup finely crushed corn chips
  • ¼ cup milk
  • 2 large eggs
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 pounds ground chuck
  • Vegetable cooking spray
  • 2 (10-oz.) cans red chile enchilada sauce
  • 2 cups reduced-sodium chicken broth
  • 2 to 2 ½ tablespoons sugar, divided
  • 1 cup sour cream
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 6-inch corn tortillas, warmed
  • Toppings: Cotija cheese, radishes, toasted shelled pumpkin seeds (pepitas), cilantro sprigs, avocado, red leaf lettuce
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