👨‍🍳 作り方

1. 1

   Heat the achiote oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 5-8 minutes.

   ⏱️ 5-8 minutes
2. 2

   Add the minced garlic and cook until fragrant, about 1 minute.

   ⏱️ 1 minute
3. 3

   Add the diced potatoes to the pot and stir to coat them with the onion and garlic mixture. Cook for another 5 minutes, stirring occasionally.

   ⏱️ 5 minutes
4. 4

   Pour in the chicken or vegetable stock, ensuring the potatoes are mostly covered. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are very tender and falling apart, about 15-20 minutes.

   ⏱️ 15-20 minutes
5. 5

   Using a potato masher or an immersion blender, mash about half to two-thirds of the potatoes directly in the pot to thicken the soup. Leave some potato chunks for texture.

   💡 プロのコツ: Be careful not to over-mash if you prefer some texture.
6. 6

   Stir in the milk and heavy cream (if using). Heat through gently over low heat, but do not bring to a boil.

   💡 プロのコツ: Simmering too vigorously can cause the milk to curdle.
7. 7

   Add the cubed queso fresco to the soup and stir until it is partially melted and incorporated. Season with salt and pepper to taste.

   💡 プロのコツ: Some cheese can be reserved for garnish.
8. 8

   Serve hot, garnished with fresh avocado slices and chopped cilantro. Additional crumbled queso fresco can also be added on top.