Oaxacan Mexican Soup

For Day of the Dead, I made some yummy little decorated sugar skull cakes.  Unfortunately SOME PEOPLE at my house think you have to actually have a meal, and not just eat sugar skull cakes for dinner.  I wanted to stick with the theme of course, so I decided on a Oaxacan Soup which is really just a very flavorful potato-cheese soup with roasted chiles.  It's not difficult to make, it just has a few time consuming steps.  To make things easier, I would do most of the prep work in advance.  Once everything is done, the soup goes together quickly.  The depth of flavor is well worth the effort. 

Cheesy and roasted chile goodness!

The Line-Up
Includes lots of fresh vegetables.

Dice potatoes.  Place in cold water.
Set aside until later.

To peel tomatoes, dunk first in boiling water.

Then immediately place in ice water.

Puree tomatoes in blender, then pour
through sieve to remove seeds.

Roast peppers as directed below.
Rinse, peel, and slice.

Begin cooking drained potatoes in
olive oil, about ten minutes.

After onions and garlic have been added and softened,
add water, tomatoes, and seasonings.

Stir in chicken bouillion.

Add baking soda.

In a separate pot, heat milk.
Stir in cheese until melted.

Add milk mixture to soup pot.

Place a small amount of shredded cheese
in each bowl.  Ladle hot soup over.

Enjoy.  OLE!

Oaxacan Mexican Soup

10 poblano peppers, roasted
4 large russet potatoes, cubed
8 Roma tomatoes, peeled
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
4-6 cups water
salt and pepper to taste
3 teaspoons chicken bouillon paste
1 teaspoon dried parsley
1/2 teaspoon baking soda
2 1/2 cups milk
1 pound Oaxaca or other Mexican melting cheese, shredded

Cut potatoes into one-inch cubes.  Place in water and set aside.  To peel tomatoes, drop into a pot of boiling water for about 30 seconds.  Remove and immediately place in a bowl of ice water.  The tomato skins will come right off.  Place peeled tomatoes in blender and puree.  Pour mixture through a sieve to remove seeds.  Meanwhile, to roast chiles, place on a baking sheet and drizzle with a little bit of oil.  Season with salt and pepper.  Place under a low broiler, or hold over a gas flame until skin blisters and starts to blacken.  Place in a bowl and cover with plastic wrap for about 10 minutes.  Skin will peel off somewhat easily.  Remove seeds and veins.  Rinse peppers in water, and cut into strips.  Drain potatoes from water.  In a large Dutch oven, heat olive oil over medium heat.  Add drained potatoes and cook, covered, stirring occasionally for about 10 minutes.  Add onions and garlic, cooking about 5 more minutes until onion is tender.  Add chiles, pureed tomatoes and water.  Season with salt, pepper, chicken broth, parsley and baking soda.  Bring this mixture to a boil, then reduce to simmer.  Simmer approximately 15 minutes.  Meanwhile, in a separate pan, heat the milk to a near boil, but do not burn. Add most of the cheese, and stir until melted.  Add milk mixture to other soup mixture.  Stir until combined.  Place a small amount of cheese in the bottom of each serving bowl.  Ladle hot soup over the cheese and serve.

Prep Time:  Approximately 1 hour     Cook Time:  Approximately 35 minutes