Serves: 4
Total Calories: 51
1. In a blender, purée the tomatoes, red pepper, onion, serrano, garlic, and 1/4 cup water until smooth. Transfer to a saucepan. Bring to a boil, reduce the heat to low, and simmer, covered, 20 minutes to cook the ingredients and blend the flavors. Season with salt. Cool the mixture 10 minutes and return to the blender. Blend until very smooth.
2. Pour the broth through a fine-mesh strainer back into the saucepan, pressing to extract the pulp and juices. Discard the bits of skin and seeds in the strainer. Bring the broth to a boil, reduce the heat to low, and simmer 5 minutes. Adjust seasoning. Divide the broth among 4 small shallow serving bowls. Place 2 strips of cheese side by side in each bowl. Place 1 epazote leaf on each piece of cheese. Serve hot.
NOTE: If cheese is so tender that it cracks or falls apart, just arrange chunks in the center of the bowls and top with epazote.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cheese in Tomato Broth recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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