Mexican Caldo De QuesoCourse: SoupsCuisine: MexicanDifficulty: Easy
Caldo de queso is a traditional queso (cheese) soup made in places in Hermosillo, Sonora (north Mexico).
The soup is made with boiled water, diced potatoes, onions, tomato, chile verde and oregano. Tomato puree or dehydrated chicken broth may also be added to the mix as condiments.
The cheese is added only at the end, once the other are ingredients are boiled, to prevent gratination. It is most usually prepared with dices of queso fresco or queso cotija; the contact with the boiling soup heats the cheese and gives it a gummy, chewable texture; in turn it melts slightly, giving the soup a characteristic flavor.
Caldo de queso is generally accompanied by chiltepin or totopos
2 Cheese Wheels
1/4 of a White Onion
Cilantro as desired
Salt as desired
3 Tablespoons of Cooking Oil
8 Cups of Water
- In a pot, add 3 Tablespoons of Cooking Oil. Bring to temperature on MEDIUM heat pour in the diced White Onion and fry for 1 minute.
- Next, add the 3 Chopped Tomatoes into the pot and cook for 2 minutes. Now, pour in the 8 Cups of boiled Water and boil for about 2 minutes on MEDIUM heat you will also add dried Cilantro here as much as you desire.
- After 2 minutes, pour all of your chopped Potato pieces into the pot and cover it while letting it cook until the Potatoes are almost ready but still firm.
- At this point, pour all of the Chopped Cheese into the pot and taste for Salt; add more or less Salt as you desire. Cover and let boil for 2 minutes.