CALDO DE QUESO: A DELICIOUS CHEESE & POTATO SOUP FROM ...
Caldo de Queso is a delicious potato and cheese soup typical from the state of Sonora, in Mexico. A warm and comforting dish, perfect for a quick weeknight meal
Provided by Maricruz
Categories soups
Total Time 58 minutes
Prep Time 15 minutes
Cook Time 38 minutes
Yield 2
Number Of Ingredients 11
Steps:
- Wash throughly the green chilli peppers, roast them with the technique you prefer (in the oven, directly on the stove’s fire or on a comal or pan).
- Put them in a plastic bag or container and then wrap them in a kitchen cloth. Let them sit for 10-15 minutes.
- Remove the skin from the peppers, cut them in half, remove all the seeds and remove the veins. Cut them into strips and set aside.
- In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes over low heat until transparent and tender.
- Add the garlic and sauté for a minute stirring constantly to release its aroma.
- Add the tomato and cook, stirring from time to time for about 5 minutes or until the tomato has released its juices and you’ll have a thick sauce.
- Pour the broth, add the cilantro and season with salt and pepper (READ NOTES). Raise the heat and bring to a boil. Let everything simmer for 1 minute.
- Add the potatoes and cover the pan. Cook until the potatoes are tender (about 25 minutes).
- Uncover the pan and add the chillies and milk. Mix carefully and let the potato soup cook for 2 minutes.
- Turn off the heat and immediately add the cheese. Mix and let stand 5 minutes before serving
NACATAMALES RECIPE - QUERICAVIDA.COM
Traditional Nicaraguan nacatamales make an excellent Sunday breakfast that will surprise most people due to their large size – almost 10 ounces. A proper nacatamal is large, always wrapped in banana leaves, and has an ultra-fine corn dough. It's usually filled with pork or chicken in adobo sauce, a bit of rice, a slice of potato and tomato, a stem of mint, raisins, prunes, olives, peanuts, chili peppers and pieces of pork jowl. According to custom, this dish is accompanied by bread and café con leche, but the type of drink served can vary according to the occasion. Some cooks add puréed potato to the dough, to give it body and volume. In recent years, vegetarian nacatamales and other interesting versions have become available as well. What's certain is that Nicaraguans love their nacatamales, and don't only enjoy them at home, but at fiestas and celebrations also. For these occasions it's normal that mini nacatalmales are served; made with the same fillings, just smaller. This cocktail-sized appetizer can be specially pre-ordered in advance or made at home. If hand-made, the family will usually help out to make the work go faster, since preparation for these tamales starts at least 24 hours in advance. Hopefully this recipe will motivate you to try preparing these nacatamales–it's an intense job, but can be shared by the whole family. So why not put your hands to work and enjoy the preparation!
Provided by QUERICAVIDA.COM
Total Time 4 hours 0 minutes
Prep Time 0 minutes
Yield 12
Number Of Ingredients 28
Steps:
- First prepare the meat for the filling. The rib meat and pork jowl should be cooked in a covered pot over low heat with the tomatoes, onion, bell pepper, garlic, dissolved achiote, bitter orange juice, salt and pepper.
- Add 1/2 or one full cup of water if necessary, and when the meat is tender, adjust the seasoning as desired. Remove from heat and let cool; the meat should be juicy and well seasoned.
- To prepare the dough, place the corn flour in a bowl. Add the lukewarm water, bitter orange juice and knead constantly. Slowly incorporate the melted pork drippings and salt. The dough should be very smooth and similar in texture to play-dough. If the result is too dry, add a bit of water. Remember that as the dough rests, it will become more firm. When this happens, place in a pot over medium-heat and stir with a wooden spoon for around 40 minutes.
- Have the banana leaves ready for assembling the nacatamales. Take two leaves and place in the form of a cross. Place a 3/4-cup portion of dough in the center, where the leaves overlap, and slightly flatten with your hand. Over the dough, add a piece of pork meat and two cubes of pork jowl. Cover with one tablespoon of sauce left from cooking the pork.
- To the side of the dough, place one tablespoon of soaked rice, with one slice of potato, tomato, onion and a stem of mint.
- To the other side of the dough, add an olive, one prune, two raisins, one peanut, two capers and two habanero peppers (one red and one green.)
- Close the tamale as if it was an empanada, securing the contents well with the banana leaves, so that none of the filling falls out. Tie the nacatamales with twine to keep closed.
- To cook, cover the base of a large pot with a rack and place the leftover banana leaf scraps on top. Then add the prepared nacatamales followed by more banana leaves. Add enough boiling water to fill half of the pot.
- Cover the pot with a lid and cook over medium heat to steam the tamales for three to four hours. Remember that you’ll have to add more hot water over time, as it boils away.
- When finished, serve hot accompanied with pita bread.
Nutrition Facts : ServingSize 1 Serving
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Purple Mazamorra in Peru is made with a local variety of maize, purple corn, rich in anthocyanin which gives the mazamorra a deep purple color. The maize is cooked with pineapple, cinnamon and sweet potato flour. This dish is made specially in October for the celebrations of the Lord of Miracles day 333. This purple corn …
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From en.m.wikipedia.org
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Corn flakes, or cornflakes, are a breakfast cereal made from toasting flakes of corn (maize). The cereal, originally made with wheat, was created by Will Kellogg in 1894 for patients at …
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From en.m.wikipedia.org
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Arroz Congri. This Cuban black beans and rice dish cooking together with the savory hints of pork is the epitome of love. Arroz Congri is an easy rice and beans recipe and traditional Cuban rice dish that …
From mahatmarice.com
From mahatmarice.com
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THE FOOD TIMELINE HISTORY NOTES--STATE FOODS
In the morning their food consisted of atole or a gruel of barley, wheat, or corn. At noon, they got pozole, which consisted of the same grains, only boiled. In the evening, it was the same food as in the morning, but in addition, every few days cattle were slaughtered to provide beef. ... Sweet Vidalia Onions: Blue Ribbon Recipes…
From foodtimeline.org
From foodtimeline.org
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Jan 14, 2022 · Maíz, a new tortilleria and counter-service shop in the heart of Pike Place Market, is a temple to corn: kernels of varieties like red cónico, blue chalqueño, and yellow bolita line the counter above the griddle, and heirloom corn …
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From seattle.eater.com
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Corn starch, maize starch, or cornflour (British English) is the starch derived from corn grain. The starch is obtained from the endosperm of the kernel.Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch …
From en.m.wikipedia.org
From en.m.wikipedia.org
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Ugali is prepared from ground white corn similar to how tamales are made from yellow corn in Central America. In most homes the ugali is most of the meal with vegetables or meat being a condiment. In wealthier homes or special occasions, the ugali is served with …
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From en.m.wikipedia.org
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May 05, 2020 · Thousands of lives have been lost in the coronavirus outbreak, in cities and small towns, in hospital wards and nursing homes. The virus has moved across California, killing the old and the young ...
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