Caldo de queso – Sonoran cheese and potato soup

Ingredients for 4 portions

• 4Anaheim chillies
• 600 gPotato
• 1 tbspRapeseed oil
• 1Yellow onion, chopped
• 2 clovesGarlic, finely chopped
• 2Tomatoes, chopped
• ≈ 1.5 lWater
• 1 cubeChicken stock
• 3 mlMexican oregano
• 250 mlMilk
• 400 gQueso fresco, in 2 cm cubes
• to tasteSalt
• to tasteBlack pepper

On the side

• 8Tortillas

Method

1. Roast the chillies directly over a gas flame or in a hot, dry frying pan, turning, until the skins are black and blistered all over. Put them in a plastic bag and close it.
2. Leave the chillies to sweat in the bag for 10 minutes, so the skins come off easily.
3. Meanwhile, peel the potatoes and cut them into 2 cm cubes. Chop the onion, garlic and tomatoes.
4. Peel the chillies, remove the seeds and cut them into strips.
5. Heat the oil in a large pan and fry the onion and garlic for 3 minutes. Add the tomatoes and cook for 3 minutes more.
6. Pour in the water and crumble in the stock cube. Add the potatoes, chilli strips and oregano and bring to the boil.
7. Simmer over a medium heat for 20 minutes, until the potatoes are tender.
8. Lower the heat, pour in the milk and heat without boiling. Add the cheese and leave it for 2–3 minutes, until softened but not melted. Season with salt and pepper.
9. Warm the flour tortillas and serve the soup piping hot with the tortillas.

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