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.
- 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:
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.
Pour the mixture into either a pacojet beaker.
Freeze for 24 hours.
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.