Name: Cheese Broth
Prep time: 70 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil; 1/2 cups onion, in strips; 1 tablespoon garlic, finely chopped; 2 cups tomato, in cubes; 2 potatoes, without skin, in cubes; water; 1/4 bunches cilantro, leaves; 1 tablespoon oregano; 1 1/2 cups California chile strips, California or Anaheim chili; 1 cup milk; salt; pepper; 1 cup queso fresco, panela, in cubes

Preparation

40 mins

30 mins

Low

Heat vegetable oil in a saucepan, add the onion and garlic and sauté over medium heat until they become transparent. Then add the tomato, lower the heat and cook until it breaks down, stirring constantly. Add the cubed potatoes and cover with enough water, raise the heat and once it boils, add the cilantro and oregano. Cook for 15 minutes.