Mote de Queso — Costeño Yam & Cheese Soup with Onion

Ingredients

• 2 lb ñame or white yam, peeled and cubed
• 10 oz queso costeño or firm salty white cheese, cubed
• 1 Onion, thinly sliced
• 6 cups water
• 4 cloves garlic, minced
• 3 tbsp vegetable oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• 2 tbsp chopped cilantro
• Salt and black pepper

Method

1. Simmer the yam in the water with a big pinch of salt for 25 minutes, until the cubes start dissolving at the edges and the liquid turns cloudy and thick.
2. Mash about half the yam against the side of the pot and stir. The starch alone gives you a soup with the body of chowder — no cream, no roux.
3. Meanwhile make a suero-style refrito: cook the Onion and garlic in the oil over medium heat for 6 minutes until soft and golden, then stir in the cumin.
4. Scrape the refrito into the soup, add the cheese cubes, and cook 4 minutes over low heat until the cheese is soft and stringy but still holds its shape.
5. Finish with lime juice, salt, pepper, and cilantro, and serve hot with white rice on the side.