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Cheese in Tomato Broth

Quesilla
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.
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Ingredients

Makes 4 servings

  • 4 vine-ripened medium tomatoes cored and cut into chunks
  • ¼ red bell pepper coarsely chopped
  • 2 tablespoons chopped white onion
  • 1 serrano chile chopped with seeds
  • 2 medium garlic cloves sliced
  • ¼ teaspoon salt or to taste
  • 8 fat strips about 2-inches long × 1⁄2-inch wide panela cheese, or substitute queso fresco (fresh Mexican cheese)
  • 8 epazote leaves or substitute cilantro leaves
  • Corn tortillas

Instructions

  • In a blender, purée the tomatoes, red pepper, onion, serrano, garlic, and ¼ 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.
  • 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.

Notes / Tips / Wine Advice:

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.
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Course Broth
Cuisine Mexican