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Ingredients
  • 1 large fresh poblano chile
  • ¾ pound ground beef chuck
  • ¾ pound ground pork shoulder
  • ¼ cup finely grated onion
  • ¼ cup tortilla crumbs
  • 1 large egg, beaten to blend
  • 2 garlic cloves, pressed
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano, crumbled
  • ¼ cup finely chopped cilantro, stems and leaves
  • 2 ounces cotija cheese, crumbled
  • ½ teaspoon coarse kosher salt
  • ¼ cup olive oil
  • 3 corn tortillas, chopped
  • 2 cups onions, finely diced
  • 2 tablespoons ground cumin
  • 1 teaspoon ancho chili powder
  • 4 garlic cloves, chopped
  • 2 carrots, chopped
  • 1 tablespoon chipotle in adobo sauce
  • 1 quart vegetable stock
  • 1 28-ounce can diced tomatoes
  • salt and pepper to taste
  • ¼ cup cilantro leaves
  • tortilla pieces, fried crisp
  • cotija cheese
  • sour cream
Steps
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