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Puerto Vallarta Cheese Broth
presented by Villa Bella Bed & Breakfast Inn
Ingredients
3/4 pound potatoes
5 cups beef broth
2 large tomatoes (1 pound)
2 tablespoons peanut oil
1/2 medium onion, sliced
1 small clove garlic, peeled and finely chopped
The tomato pulp
1 large canned, peeled green chili
Salt as necessary
6 thin strips mild Cheddar cheese
Peel the potatoes and cut them into small squares. Bring the broth to
a boil, add the potatoes and let them cook over a medium flame for 10
minutes. Cut a thin slice off the top of each tomato and grate the
flesh on the coarse side of a grater. Heat the oil and gently fry the
onion and garlic, without browning, until soft. Add the tomato pulp
and cook the sauce over a brisk flame for 10 minutes. Add the tomato
sauce to the broth and potatoes. Remove the seeds from the chili and
cut it into strips. Add the chili strips to the broth and let it cook
over a medium flame for 5 minutes. Add salt as necessary. Just before
serving, add the cheese and enjoy!
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