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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: El Charro Cafe Favorite Recipes by Carlotta Dunn Flores, El Charro Cafe, Tucson, Arizona
Servings: 6
5 cups water
3 cups beef stock
1 medium white onion, sliced
1 teaspoon salt, or to taste
½ cup garlic purée (See recipe)
8 green chiles, roast, peel, chop
12 ounces evaporated milk
4 medium potatoes, cook, peel, cube
2 large tomatoes, coarsely chopped
4 cups combination cheese1 cubed
In an 8-quart stock pot, place water and beef stock and bring to the boil. Add salt, garlic purée, 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.
1 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.