We call this a la diabla (devil) because the sauce is super-spicy. If you’re the type of person who can handle heat, then this one is for you, although you can happily adjust the heat level by using fewer (or more) chillies.
A cheesy soup packed with potatoes, peppers and tomatoes, and spicy, tomatoey prawns to serve with rice or warm tortillas, nachos and corn on the cob on the beach while running around with my siblings. Even though I have been living in London for the past 20 years, I still cook the same family recipes that I grew up eating. I’m living proof that you can take a Norteña out of the north, but you can’t take the north out of a Norteña’s heart. because the sauce is super-spicy.
Melt the butter in a frying pan on a medium heat, then add the prawns, season with salt and cook for a minute on each side. Pour in theA perfect soup for a rainy day , this cheese broth is a real favourite of mine. It’s traditionally made with green Anaheim chillies and Put the oil in a large saucepan on a medium heat, then add the onion and fry for two minutes, until soft and translucent. Add the garlic, saute for a minute or so more, then add the grated tomato and tomato puree, and fry for another three minutes. Pour in 1.2 litres of just-boiled water, season with the salt, then bring to a boil. Once the broth starts boiling, add the potatoes, turn down the heat, cover and simmer for about 10 minutes, until the potatoes are soft and cooked through.
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