{"id":25685,"date":"2026-04-29T16:00:53","date_gmt":"2026-04-29T16:00:53","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=25685"},"modified":"2026-04-29T16:00:53","modified_gmt":"2026-04-29T16:00:53","slug":"joses-queso-cincho-con-chile","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2026\/04\/29\/joses-queso-cincho-con-chile\/","title":{"rendered":"Jos\u00e9&#8217;s Queso Cincho con Chile"},"content":{"rendered":"<p><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-12085 alignright\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose-207x300.jpg\" alt=\"\" width=\"207\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose-207x300.jpg 207w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose.jpg 700w\" sizes=\"auto, (max-width: 207px) 100vw, 207px\" \/><\/a>Ingredients<\/p>\n<p>For the chile paste<\/p>\n<ul>\n<li>8\u201310 chiles de \u00e1rbol (or 4\u20135 for mild)<\/li>\n<li>3 guajillo chiles, seeded<\/li>\n<li>2 chipotles in adobo (optional but adds depth)<\/li>\n<li>2 garlic cloves<\/li>\n<li>\u00bc white onion<\/li>\n<li>\u00bd cup water or vinegar + water mix<\/li>\n<li>1 tbsp white vinegar<\/li>\n<li>\u00bd tsp oregano<\/li>\n<li>\u00bd tsp cumin<\/li>\n<li>Salt to taste<\/li>\n<li>Optional: 1 tsp sugar to balance heat<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>For the cheese<\/p>\n<ul>\n<li>1 lb queso cincho (or queso fresco\/queso botanero if you can\u2019t find cincho)<\/li>\n<li>1\u20132 tbsp oil (for saut\u00e9ing the chile paste)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Instructions<\/p>\n<ol>\n<li>Prepare the dried chiles<\/li>\n<\/ol>\n<ul>\n<li>Toast the guajillo and chile de \u00e1rbol lightly in a dry pan, 10\u201315 seconds per side.<\/li>\n<li>Soak in hot water for 10 minutes.<\/li>\n<\/ul>\n<ol start=\"2\">\n<li>Blend the chile sauce<\/li>\n<\/ol>\n<p>Blend until smooth:<\/p>\n<ul>\n<li>Soaked chiles<\/li>\n<li>Chipotles (if using)<\/li>\n<li>Garlic<\/li>\n<li>Onion<\/li>\n<li>Water<\/li>\n<li>Vinegar<\/li>\n<li>Oregano<\/li>\n<li>Cumin<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p>Taste and adjust heat, salt, or acidity.<\/p>\n<p>&nbsp;<\/p>\n<ol start=\"3\">\n<li>Cook the chile paste<\/li>\n<\/ol>\n<ul>\n<li>Heat 1\u20132 tbsp oil in a pan.<\/li>\n<li>Pour in the blended sauce.<\/li>\n<li>Simmer 5\u20137 minutes until thick and deep red.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ol start=\"4\">\n<li>Prepare the cheese<\/li>\n<\/ol>\n<ul>\n<li>Cut the queso cincho into cubes or thick slices.<\/li>\n<li>Add the cheese to the pan and gently fold to coat.<\/li>\n<li>Warm for 1\u20132 minutes \u2014 do not melt completely, just heat through.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ol start=\"5\">\n<li>Serve<\/li>\n<\/ol>\n<ul>\n<li>Serve warm or room temp.<\/li>\n<li>Great with tortillas or tostadas.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients For the chile paste 8\u201310 chiles de \u00e1rbol (or 4\u20135 for mild) 3 guajillo chiles, seeded 2 chipotles in adobo (optional but adds depth) 2 garlic cloves \u00bc white onion \u00bd cup water or vinegar + water mix 1 tbsp white vinegar \u00bd tsp oregano \u00bd tsp cumin Salt to taste Optional: 1 tsp<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[309],"class_list":["post-25685","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"Ingredients For the chile paste 8\u201310 chiles de \u00e1rbol (or 4\u20135 for mild) 3 guajillo chiles, seeded 2 chipotles in adobo (optional but adds depth) 2 garlic cloves \u00bc white onion \u00bd cup water or vinegar + water mix 1 tbsp white vinegar \u00bd tsp oregano \u00bd tsp cumin Salt to taste Optional: 1 tsp","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/25685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=25685"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/25685\/revisions"}],"predecessor-version":[{"id":25686,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/25685\/revisions\/25686"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=25685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=25685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=25685"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=25685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}