From Chef Monica Solis’ kitchen
300 grs. cottage cheese
120 grs. natural goat cheese
1 cup sour cream
1 liter milk
1 small onion, finely chopped
6 sprigs of finely chopped green epazote
3 serrano chiles, minced
3 tablespoons butter
2 cups fat-free chicken broth warm
Salt and pepper to taste
8 flour tortillas
1 cup refried beans
¼ cup corn oil for frying
8 sheets of fried green epazote
1 small red onion finely chopped
In a blender grind the cottage cheese, goat cheese, fresh cream and milk together, add the chopped raw onion, epazote, chiles and season with some salt and pepper.
In a saucepan melt butter and stir the mixture and liquefied, to incorporate balloon whisk chicken broth, correct the seasoning and reserve, must be smooth.
To decorate assembly with some flour tortillas refried beans flutes, proceed to fry and book hot until served. To assemble the soup in a soup bowl pour the cream spread and garnish with bean flute, garnish with sprig of epazote and sprinkle with fried onions.