Mesoamerica · Volume 04, Cattle, Wheat and the Border World
Caldo de queso sonorense
Sonora, Mexico
An illustration of the dish, not a photograph of it cooked.
- Time
- 45 minutes
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
As tradition built it
Caldo de queso sonorense
about 45 minutes
Ingredients
- 4 to 5, peeled and cubed potato
- 1/2, finely chopped onion
- 3 to 4, chopped tomato
- 4, roasted, peeled and sliced green chile
- 1 1/2 tsp oregano
- 2 litres water
- 300g, cubed queso ranchero, fresco or a Sonoran-style asadero
- to taste chiltepín, to serve
- to serve totopos (fried tortilla pieces), to serve
Method
- Simmer potato, onion, tomato, green chile and oregano in water.
- Stir in the regional cheese, queso ranchero, fresco or a Sonoran-style asadero, only at the very end so it softens without fully melting into strings.
- Serve with chiltepín and totopos, fried tortilla pieces, on the side.
What a modern chef changes
A proper stock beneath the cheese
Method
- Build the broth from a proper roasted vegetable and bone stock, clarified through a chinois, rather than plain water.
- Char the green chile over the Big Green Egg's direct heat before it goes into the pot.
- Grind fresh chiltepín in the spice grinder at the table rather than serving it whole, so its heat disperses evenly through the finished bowl.