Mi mama always made this delicious staple to eat with frijoles de la olla. The suero (whey) has made this recipe uniquely ours and gives the green chile a creamy tang and perfect saltiness. We especially love this dish as part of our Thanksgiving menu. In fact, she made this dish for us for our last Thanksgiving celebration with her, two months before she passed away. I roasted the green chiles, and she peeled off the skins. She sat in her wheelchair at the kitchen table, where she always loved to be, giving instructions. I hope your family enjoys this as much as we do!
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Ingredients
1 tablespoon olive oil
1/2 Spanish yellow onion, diced
3 cloves garlic, diced, or 1 tablespoon garlic powder
1 tomato, diced (optional)
1 tablespoon flour
13 Anaheim chilis, roasted and peeled, thinly sliced
1 to 2 jalapeño peppers, roasted and peeled, diced (optional for extra spice)
2 1/2 cups suero (whey) or buttermilk
2 cups shredded asadero cheese
Salt to taste
Directions
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Heat oil in a large skillet, add onions and cook, stirring, until translucent, about 2 minutes.
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Add garlic and cook for 1 minute, stirring constantly so as not to burn the garlic.
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Add tomato (optional) and stir. Add flour and stir for another 2 minutes.
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Add the roasted diced Anaheim chilis and jalapeño peppers, and let simmer for 2 minutes, stirring constantly to combine all the flavors together.
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Add the suero and bring to a boil. Stir in the cheese. Cover and remove from the heat. Allow the cheese to melt before serving. Add salt to taste.
Recipe from the Muy Bueno Cookbook
