5 Pasilla dried peppers or chili pods 2 Garlic cloves 1/2 lb Queso fresco (fresh cheese) or monterrey jack
Hollow out, toast and soak the chilis. In a molcajete, grind up the garlic and the chili in the water in which the chilis were soaked. (A molcajete is a rough-surfaced mortar - usually made of volcanic rock - for grinding up spices and vegetables.) Add salt. Serve with queso fresco o ranchero sprinkled on top.