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- Active Time 15m
- Total Time 30m
This soup is typical of the state of Sonora, its simplicity being characteristic of the austerity of the region. The cheese is so stringy that sometimes scissors are needed to cut the strands as the soup is being served. You can vary the recipe by adding strips of poblano chiles.
- 8 ounces potatoes, cut into 1/4 -inch cubes and rinsed
- 2 tablespoons vegetable oil
- 2 tablespoons minced onion
- 9 ounces tomatoes, chopped
- 1 teaspoon salt, or to taste
- Pinch baking soda
- 1 cup hot water
- 3 cups milk
- 8 ounces Chihuahua, Oaxacan, mozzarella or other stringy cheese, shredded
- 12 dried piquin chiles or 1 teaspoon red pepper flakes
Place the potatoes in a small pan and add salted water to cover. Boil until the potatoes are cooked but still firm, approximately 15 minutes. Drain and set aside.
Heat the oil in a medium saucepan over low heat and saute the onions until just translucent.
Puree the tomatoes in a blender until smooth and strain into the saucepan over the onions. Add the salt, baking soda, potatoes and water. Scald the milk separately and add it to the tomato mixture. Simmer for 2 to 3 minutes until all the ingredients are heated through.
Place the cheese in a soup tureen and pour in the hot soup, stirring until the cheese has melted. Pass the chiles so that each person may add 2 to his or her bowl and crush them with a spoon, or sprinkle the chile flakes in each bowl, before adding the soup. A small amount may also be strewn over the soup's surface for garnish, if desired.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
287 calories; 18g total fat; 49mg cholesterol; 701mg sodium; 18g carbohydrates; 1g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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