Photograph of the finished Caldo de queso sonorense

Mexico · Canh khoai tây phô mai Sonora

Caldo de queso sonorense

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 6
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 7.1 oz
  • Photograph of Poblano peppers Poblano peppers 2
  • Photograph of Tomato Tomato 4
  • Photograph of Onion Onion 1
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Fresh milk Fresh milk 1 cups
  • Photograph of Dried oregano leaves Dried oregano leaves 0.1 oz
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Grill poblano peppers for 8 minutes until slightly charred, cover, peel, remove seeds, and slice into strips.
  2. 2 Sauté chopped onions and garlic in oil for 3 minutes, then add diced tomatoes and stir-fry for 5 minutes.
  3. 3 Pour water into a pot, add diced potatoes and chili strips, and cook for 15 minutes until the potatoes are tender.
  4. 4 Pour in the fresh milk, add the crushed oregano leaves, and simmer for 5 minutes, making sure not to bring it to a rolling boil.
  5. 5 Season with salt, add the diced fresh cheese, and turn off the heat immediately so the cheese is only slightly softened.
  6. 6 Serve in a bowl and eat hot with tortillas.

With an appliance

  • Oven 43 min

    Replace step 4: Cover the pot of potatoes with milk and place it on the middle rack of the oven at 150 degrees for 7 minutes; about 2 minutes longer than on the stovetop, but the milk won't boil over, the potatoes will hold their shape, and no stirring is needed. The cheese will still be added after removing the pot.

Start cooking