There are many versions of this soup, a specialty of the northern Mexican state of Chihuahua. Gouda cheese also works well in this recipe, which should be prepared immediately before serving.
- 1 tablespoons butter
- 2 tablespoons flour
- 2 1/2 cups milk
- 1 cup evaporated milk
- 4 ounces grated Chihuahua cheese (gouda may be substituted)
- salt and pepper to taste dash nutmeg
In a medium saucepan, melt butter, stir in flour and cook for 2-3 minutes.
Add the milk 1/2 cup at a time, using a wire whisk to stir constantly, keeping the consistency as smooth as possible.
Add the evaporated milk, bring the mixture to a slow boil, and add the grated cheese, stirring constantly until the cheese melts and becomes incorporated into the mixture.
Add salt and pepper to taste, ladle into bowls, sprinkling each serving with a dash of nutmeg, and serve immediately.
A guide to Mexican cheeses: Recipes