V0: described, not machine-verified
Caldo de Queso
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Ingredients
- Anaheim peppers4
- Olive Oil2 tablespoons
- Roma tomatoes4 (chopped)
- White onion1 (thinly sliced)
- Garlic4 cloves (minced)
- Yukon gold potatoes2 (peeled and cubed)
- broth (vegetable or chicken)6 cups
- kosher salt1 teaspoon
- Mexican oregano½ teaspoon
- whole milk1 cup (warmed)
- queso panela or queso fresco10 ounces (cubed)
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 320, protein 14, fat 18, carbs 32, fiber 5, sugar 6
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: isabeleats.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed