El Charro Caldo De Queso*
*Cheese and Potato Soup
NOTES : From: El Charro Cafe Favorite Recipes
By Carlotta Dunn Flores, El Charro Cafe, Tucson, Arizona
List of Ingredients
5 cups water
3 cups beef stock
1 medium white onion -- sliced
1 teaspoon salt -- or to taste
1/2 cup garlic puree --
8 green chiles -- roast, peel, chop
12 ounces evaporated milk
4 medium potatoes -- cook, peel, cube
2 large tomatoes -- coarsely chopped
4 cups combination cheese -- * cubed
* Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (which is not readily available in the United States), we devised what I call "combination cheese". It is equal parts shredded
yellow cheddar, provolone and jack cheeses. Recipe
Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then.
Put the peeled garlic in a blender with about 2 cups of water, and puree.
Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
In an 8-quart stock pot, place water and beef stock and bring to the boil. Add salt, garlic puree, green
chile, onion and evaporated milk.
Simmer 10 minutes.
Taste and adjust
seasoning, adding more chile, if you like.
Add cooked potatoes and tomatoes and simmer 10 minutes more.
To serve, place 6 or 8 cubes of cheese in warm bowls and ladle soup over the cheese.
May be refrigerated for use the next day or frozen for later use.
Note: New Mecca (Pittsburg, CA) does not use tomatoes or as much garlic. Also, Jack cheese is shredded and added to the top of the soup. Serve with a nice salsa.
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