DISH RESEARCH · Soup
Sopa de Queso
Maseca Centroamérica’s Sopa de Queso prepares an onion, garlic, tomato, chiltoma and hierbabuena broth, combines it with Maseca dissolved in milk, adds cream and sour orange juice, and serves the soup with tortilla-and-cheese rosquillas.
About Sopa de Queso
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Maseca Centroamérica’s Sopa de Queso makes a vegetable and hierbabuena broth, adds Maseca dissolved in milk, then finishes the soup with cream and sour orange juice. Rosquillas made from tortillas and cheese are served with it.
In a pot with sufficient water, the onion, garlic, tomatoes, chiltomas and hierbabuena cook for six minutes. The pot is removed from the heat, and the resulting broth is reserved.
Cheese, achiote and salt are mixed. Two hundred grams of Maseca are dissolved in the milk and reserved. That mixture is combined with the broth from the first step and brought to a boil again.
The selected cream, sour orange juice and salt are added. The soup boils for five more minutes. Meanwhile, the rosquillas use a mixture of tortillas and cheese and are put into the selected frying pan to fry.
The soup is served alongside the rosquillas. Milk and cream join the herb and vegetable broth, while the cheese and tortilla mixture forms its accompanying rosquillas.
Ingredients in Sopa de Queso
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Cheeseprotein
- Cow Milkbase
- Corn flourfilling
- Waterbase
- Onionseasoning
- Cheesebase
- Corn Masabinder
- Vegetable Oilcooking medium
- Eggbinder
- Garlicseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.