The recipes for tamarillo and Criolla sauces are two separate recipes and a thing unto themselves. Will submit on request. lso have a recipe for pickled onions..
Ingredients
- For the refrito:
- 2 Tbs. unsalted butter
- i small onion, finely chopped
- 2 tsp. ground cumin
- 2 tsp Annatto butter * see below
- For the soup:
- 3 pounds mashing potatoes, peeled and cut into 3-inch pieces
- 8 cups milk
- 1 Tbs. chopped cilantro, including stems
- 1 small jalapeno pepper, seeded and cut into small dice
- 2 egg yolks
- 1 1/2 lbs. queso blanco cheese, or mozzarella, coarsely grated
- 2 tsp. Kosher salt
- Freshly ground black pepper, to taste
- For serving:
- 1/2 cup coarsely chopped cilantro
- 1 avocado, seeded, peeled and sliced
- pickled onions
- Tamarillo Sauce and Criolla Sauce
- Annato Butter:*
- 1/2 cup annatto (achiote) seeds
- 8 Tbs unsalted butter or 1/2 cup oil
Directions
Annatto butter:
In a small saucepan combine the annatto and 2 Tbs. butter or oil. Cook over low heat for 5 minutes. Strain through a fine -mesh sieve into a small heatproof bowl.
Repeat the process three more times, using the same annatto and 2 Tbs. of the remaining unseasoned butter or oil each time. Heat the mixture a little less each time to avoid burning, and strain the butter or oil into the same bowl. Refrigerate until needed
For the refrito, in a large wide pot, melt the unsalted butter over low heat. Stir in the onion and cook 10 minutes, stirring occasionally. Stir in cumin and cook for 1 minute, stirring to release the aroma. Stir in the annato butter to melt.
Stir in the potatoes, the milk, reserving 2 Tbs., 1 1/2 cups water, the cilantro, and jalapeno. Bring to a boil. Lower the heat and simmer, covered, for 45 minutes. At this point the potatoes should be cooked through. If they look too big too ladle, use a wooden spoon to break them into large chunks.
Whisk the egg yolks with the remaining milk. Temper by stirring a small amount of hot soup into the yolks. Pour this mixture back into the soup. Stir in the cheese, salt,and pepper. Simmer uncovered, for 5 minutes. Do not let the soup come to a boil. Serve with the cilantro, pickled onions, tamarillo and criolla sauces.
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Submitted 6/13/05.
Source: Barbara Kafka
Submitted By: Eileen Werth
crzylegs@erols.com
Cheese and Potato Soup from Ecuador