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Cheese in Tomato Broth |
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Serves: 4 Print this Recipe(Quesilla) Category: Basic Broths Marilyn Tausend, owner of Culinary Adventures, introduced me to El Bajio in Mexico City. This delightful restaurant, owned and operated by Chef Carmen Ramirez Degollado and her daughter Maria Carmen Degollado, serves excellent authentic Mexican food. During a recent visit, our group enjoyed a magnificent brunch of several courses. A fresh tomato broth topped with fat strips of panela, a fresh tender cheese, was served with soft corn tortillas. It was unusual and delicious. Fresh epazote leaves garnished the broth and imparted their distinctive taste and a touch of green. If epazote is not available, add fresh cilantro leaves instead. The flavor is different, but still good. 4 vine-ripened medium tomatoes, cored and cut into chunks 1/4 red bell pepper, coarsely chopped 2 tablespoons chopped white onions 1 serrano chile, chopped with seeds 2 cloves garlic (medium), sliced 1/4 teaspoon salt, or to taste 8 strips (about 2-inches long × 1/2-inch wide) panela cheese, or substitute queso fresco (fresh Mexican cheese) 8 epazote leaves, or subsitute cilantro leaves Corn tortilla 1. In a blender, purée the tomatoes, red pepper, onion, serrano, garlic, and 1/4 cup water until smooth. Transfer to a saucepan. Bring to a boil, reduce the heat to low, and simmer, covered, 20 minutes to cook the ingredients and blend the flavors. Season with salt. Cool the mixture 10 minutes and return to the blender. Blend until very smooth. 2. Pour the broth through a fine-mesh strainer back into the saucepan, pressing to extract the pulp and juices. Discard the bits of skin and seeds in the strainer. Bring the broth to a boil, reduce the heat to low, and simmer 5 minutes. Adjust seasoning. Divide the broth among 4 small shallow serving bowls. Place 2 strips of cheese side by side in each bowl. Place 1 epazote leaf on each piece of cheese. Serve hot. NOTE: If cheese is so tender that it cracks or falls apart, just arrange chunks in the center of the bowls and top with epazote. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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