Caldo de Queso Sonora, a creamy and comforting cheese broth, is a beloved staple of Sonoran Mexican cuisine. This rich and flavorful soup isn't just a simple cheese broth; it's a culinary experience, a symphony of textures and tastes that perfectly balances the sharpness of cheese with the warmth of spices. Imagine a bowl brimming with melted cheese, subtly spiced and infused with the essence of roasted chiles – a dish that's both comforting and utterly delicious. It's the perfect meal on a chilly evening or a delightful starter to any gathering. The unique combination of ingredients, readily available yet uniquely Sonoran, creates a surprisingly complex and unforgettable flavor profile.
This authentic recipe captures the essence of true Caldo de Queso Sonora, taking you step-by-step through the process of creating this culinary masterpiece. From preparing the flavorful broth to achieving the perfect cheesy consistency, we’ll guide you to recreate this treasured dish in your own kitchen. Get ready to embark on a culinary journey to the heart of Sonora, one delicious spoonful at a time.
Tools Needed
- oven
- plastic bag
- knife
- container
- pot
Ingredients
- California or Anaheim chiles: 2
- Onion: 1/2
- Tomatoes: 4
- Potatoes: 4
- Garlic: 2 cloves
- Fresh cheese (or panela cheese)
- Olive oil
- Milk (whole milk): 1 1/2 cups
- Water: 1 1/2 liters
- Oregano
- Chicken-flavored bouillon powder: 1 tablespoon
- Salt: a pinch
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Roast two California or Anaheim chiles until slightly charred, turning frequently to avoid burning. Place them in a plastic bag to sweat for 3-4 minutes.
- Cut the onion in half, remove the first layer, and dice into juliennes.
- Cut the tomatoes into squares, removing the stem and pulp.
- Cut the potatoes into medium squares or ovals. Rinse and set aside in water.
- Peel the roasted chiles. Remove seeds and stems. Cut into strips.
- Mince the garlic cloves.
- Cut the fresh cheese (or panela cheese) into squares.
Step 2. Sauté Vegetables and Cook Potatoes
- Heat olive oil in a pot over medium-high heat. Sauté the onions until softened. Add garlic and cook briefly.
- Add tomatoes and cook until softened and slightly juicy.
- Add potatoes and cook for 10 minutes, covered, stirring occasionally, until slightly softened.
Step 3. Create the Broth and Melt the Cheese
- In a separate pot, heat the milk for 5 minutes to prevent curdling.
- Add 1 1/2 liters of water to the pot with potatoes, bring to a boil, and season with oregano, chicken bouillon powder, and salt. Simmer for 10 minutes.
- Add the hot milk, then the chile strips, and stir to combine.
- Add cheese gradually, stirring gently, and cook for 4-5 minutes at medium-low heat until cheese is melted and broth is thickened.
Step 4. Serve
- Serve and enjoy!
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Be careful not to burn the chiles while roasting.
- Do not overcook the potatoes, or they will fall apart. They should be pre-cooked, not fully cooked, before adding to the broth.
- Heat the milk before adding to prevent curdling.
- Add cheese gradually to prevent clumping.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 60-70g
- Protein: 20-25g
FAQs
1. Can I use a different type of cheese?
While Chihuahua cheese is traditional, you can experiment with other melting cheeses like Oaxaca, asadero, or even Monterey Jack. The flavor will vary slightly.
2. How can I make it spicier?
Add more chiles! You can add a pinch of cayenne pepper, a diced jalapeño, or use a spicier variety of ancho chile for a hotter broth.
3. What can I serve with Caldo de Queso Sonora?
It's delicious on its own, but you can also serve it with crusty bread for dipping, tortilla chips, or alongside a simple salad.
So there you have it – your very own authentic bowl of Caldo de Queso Sonora. This comforting and flavorful soup is perfect for a cozy night in or a special occasion. Enjoy the warmth and deliciousness of this Sonoran culinary treasure!