Caldo de Queso (Cheese Soup)

Pre-prep: roast the Anaheim Chile on an open flame until black on all the skin. Take off flame, allow to cool, remove charred skin, stems, and seeds (keep some seeds if you want your soup spicy)

Preparation:

1) heat oil and sauté onion and garlic together until fragrant and onions are starting to turn translucent.

2) add tomato and sauté until soft.

3) add the potatoes, salt, pepper, and oregano and mix everything together.

4) after the potatoes have cooked for 2-3 minutes, add water and bullion. At this point you should taste what you have to decide if you need more seasoning.

5) cover the pot with a lid and let come to a boil. Let potatoes cook for 20-30 minutes.

6) While potatoes cook, cut the Anaheim Chile into strips. Once the potatoes are cooked, add Anaheim Chile.

7) Once Anaheim Chile’s are added, slowly mix in the milk and then add the Queso Fresco.

8) Cook for another 5 minutes, mixing once in that time to ensure the Queso Fresco doesn’t stick to the bottom.

9) serve warm, heat up a tortilla with it, and enjoy!