This corn-based elote soup is pacotized to perfection. The rich flavors of corn, chorizo, potatoes are blended seamlessly with a fragrant bouquet of spices for a mouthwatering dish.
Difficulty
Intermediate
Ingredients
- 28 g (2 tbsp) Butter
- 165 g (½ each) Onion, Diced
- 315 g 1 russet Potato, Diced
- 270 g (2 cups) Corn, Frozen or Fresh
- 25 g ½ Jalapeno, Diced
- 10 g 2 Cloves Garlic, Minced
- 4.3 g (2 tsp) Cumin
- 2.3 g (1 tsp) Chili Powder
- 7.5 g (1 ½ tsp) Sugar
- 6 g (1 tsp) Salt
- 1 ½ Cup Chicken Stock
- ½ Cup Heavy Cream
- ¼ Cup Cotija Cheese
- 8 oz Chorizo, Crumbled
- To Garnish:
- Cilantro
- Tajin
- Lime
- Jalapeno
Equipment
- Medium Saute Pan
- Rubber Spatula
- PacoJet
Timing
Active Time: 45 Minutes
Total Time: 4 Hours
Yield
1 Quart (4 Cups)
1. Cook Base Ingredients
In a medium saute pan heat to medium high heat, melt butter and add in onion, potato, corn, jalapeno, and garlic.
Cook until onions are translucent and soft. Add in cumin, chili powder, sugar, and salt.
Deglaze with chicken stock.
2. Freeze
Pour the mixture into either a pacojet beaker.
Freeze for 24 hours.
3. Churn
In the paco jet “pacotize” the whole beaker twice.
4. Cook and Serve
Put the frozen mixture back into a medium saute pan and heat until simmering.
Add in heavy cream and season to taste if necessary.
Plate into a bowl and top with crumbled chorizo, cotija, cilantro, and tajin.
Summary
Recipe Name
Author Name
Pacotized Mexican Elote Soup
Modernist Pantry
Published On
Preparation Time
Cook Time