Sauce/Ancho Chile Pesto with Queso Fresco

By latin1

Spread on the inside of softened corn tortillas for enchiladas or fajitas. toss with steamed veggies, condiment for steaks, chicken or pork

Ingredients

• 1/2 cup pine nuts
• 2 ancho chiles, stemmed and seeded
• Boiling water
• 4 large garlic cloves, unpeeled
• 1/8 tsp oregano
• 2 tbsp canola oil
• 1/3 cup(2 1/2 oz) crumbled queso fresco
• 1 tbsp heavy cream
• Salt and pepper
• Cayenne pepper

Preparation

Step 1

Preheat oven to 375 degrees. spread the pine nuts in a pie plate and bake fro 2 minutes, or until they are lightly toasted. Transfer to a plate and let cool completely.
In a small heatproof bowl, cover the anchos with boiling water and let soak until softened, about 10 minutes. drain the chiles, reserving 2 tbsp of the soaking liquid.
Meanwhile, in a small non-stick skillet, cook the garlic cloves over moderate heat until softened and blackened in spots, about 10 minutes. Let cool slightly, then peel.
In a mini food processor, combine the garlic, reconstituted chiles, reserved soaking liquid, pine nuts and oregano. Pulse until the mixture is finely chopped. with the machine on, add oil and process until a chunky paste forms. Add the queso fresco and the heavy cream, season with salt and pepper and cayenne and pulse to blend. Transfer to airtight container and refrigerate for up to one week.