Mexican Caldo - A Step By Step Recipe With A Photo

If you've never tried Mexican caldo before, then it's time to fix it! This dish is fundamentally different from everything that we are used to associating with the word "Mexican"!

Cooking description:

Caldo is Spanish for broth. Today I suggest you try this unusual and unusual Mexican caldo. It is distinguished from all other Mexican dishes by its mild creamy taste, and most importantly, this "broth" is not spicy at all! He just asks for your table! Trying to cook?

Purpose: For lunch / For dinner

Main ingredient: Vegetables / Onions / Dairy products / Cream

Dish: Soups

Cuisine geography: Mexican

Ingredients:

• Onions - 3 Pieces
• Butter - 50 grams
• Cream - 250 Milliliters (30-35%)
• Flour - 50 Grams
• Eggs - 1 Piece
• Cheese - 100 Grams
• Bay leaf, salt, black pepper - To taste (peppercorns)
• Broth cube - 1 Piece (vegetable)
• Water - 1.5 Liters
• Bread - 2 Slices

Servings: 6

How to cook "Mexican Caldo"

1. Here is a set of products we need to prepare a Mexican caldo. 2. Put a pot of water on the stove. Put one whole peeled onion, bay leaf and peppercorns there. Bring to a boil. Add the bouillon cube and simmer for 15-20 minutes. If you have vegetable broth, even better! 3. Next we put another pan on the fire. Melt the butter, peel the remaining onion and cut it into half rings, put it in butter and simmer over low heat under a lid for 15 minutes. 4. After 15 minutes, pour flour to the onion and stir, fry for a minute or a half, and then add the strained broth. Mix everything with a whisk. 5. Slightly heat the cream and add it to the resulting mass, stirring continuously with a whisk. Cook for 20 minutes over low heat. Add salt and pepper to taste. 6. While our soup is boiling,dry the slices of bread in a frying pan or in a toaster. Rub the cheese on a fine grater and separate the white from the yolk.