Ingredients
For the chile paste
- 8–10 chiles de árbol (or 4–5 for mild)
- 3 guajillo chiles, seeded
- 2 chipotles in adobo (optional but adds depth)
- 2 garlic cloves
- ¼ white onion
- ½ cup water or vinegar + water mix
- 1 tbsp white vinegar
- ½ tsp oregano
- ½ tsp cumin
- Salt to taste
- Optional: 1 tsp sugar to balance heat
For the cheese
- 1 lb queso cincho (or queso fresco/queso botanero if you can’t find cincho)
- 1–2 tbsp oil (for sautéing the chile paste)
Instructions
- Prepare the dried chiles
- Toast the guajillo and chile de árbol lightly in a dry pan, 10–15 seconds per side.
- Soak in hot water for 10 minutes.
- Blend the chile sauce
Blend until smooth:
- Soaked chiles
- Chipotles (if using)
- Garlic
- Onion
- Water
- Vinegar
- Oregano
- Cumin
- Salt
Taste and adjust heat, salt, or acidity.
- Cook the chile paste
- Heat 1–2 tbsp oil in a pan.
- Pour in the blended sauce.
- Simmer 5–7 minutes until thick and deep red.
- Prepare the cheese
- Cut the queso cincho into cubes or thick slices.
- Add the cheese to the pan and gently fold to coat.
- Warm for 1–2 minutes — do not melt completely, just heat through.
- Serve
- Serve warm or room temp.
- Great with tortillas or tostadas.