Oaxaca Soup Recipe
Oaxaca Soup
Source: The Junior League of Mexico City, Mexico
10 chile poblanos*, fresh or canned
6 medium potatoes
6 medium tomatoes, peeled
1/2 large onion, chopped
2 cloves garlic, minced
1 tablespoon cooking oil
4 to 6 cups water, as necessary
Salt to taste
3 tablespoons granulated chicken broth
1 tsp parsley
1/2 tsp baking soda
2 1/2 cups milk
1 pound Oaxaca or mozzarella cheese, diced
If chiles are fresh, first roast them on a hot griddle until the skin blisters & turns brown
Put them into a plastic bag to “sweat” for about 10 mins, then peel, devein & remove the seeds
If canned chiles are used, slit them & remove seeds
Rinse chiles in water & cut into long strips
Peel & cube the potatoes
Puree tomatoes in the blender & pour through a sieve to remove seeds
In a 6-8-quart pan, fry the onion & garlic, potatoes & chile strips in the oil until the onion is soft
Add the pureed tomatoes & cook for 3 to 5 mins
Add the water, salt, broth granules, parsley & baking soda
In a separate pan, bring the milk to a boil, remove any “skin,” & add to the other mixture
Add about one-third of the diced cheese & let it melt
In each individual soup bowl, put about 3 tablespoons diced cheese & pour the piping-hot soup over it
* A dark green pepper, usually mild in flavor
Bell peppers may be substituted, but they are not as good
If used, add 1 tablespoon Tabasco to the soup
This recipe is a little bit of trouble to make, but the results are well worth it
Yield: 6 servings
Que Sabroso!
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