5 c  Water
3 c  Beef stock
1 md White onion -- sliced
1 ts Salt -- or to taste
1/2 c  Garlic puree -- *
8    Green chiles -- roast, peel,
Chop
12 oz Evaporated milk
4 md Potatoes -- cook, peel,
Cube
2 lg Tomatoes -- coarsely
Chopped
4 c  Combination cheese -- **
Cubed

* Garlic Puree – peel 8 whole heads of garlic by smashing the cloves with
the side of a wide knife; the peel will slip off easily then. Put the
peeled garlic in a blender with about 2 cups of water, and puree. Drain, if
necessary, and store in a tightly closed glass jar in the refrigerator.

** Combination Cheese – To come as close as possible to the taste of the
cheese of Mexico (which is not readily available in the United States), we
devised what I call “combination cheese”. It is equal parts shredded yellow
cheddar, provolone and jack cheeses. In an 8-quart stock pot, place water
and beef stock and bring to the boil. Add salt, garlic puree, green chile,
onion and evaporated milk. Simmer 10 minutes. Taste and adjust seasoning,
adding more chile, if you like. Add cooked potatoes and tomatoes and simmer
10 minutes more.

To serve, place 6 or 8 cubes of cheese in warm bowls and ladle soup over
the cheese.

May be refrigerated for use the next day or frozen for later use.

El Charro Cafe Favorite Recipes