Cheese Broth (Caldito de Queso)

Steps

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1. 1
   Roast the poblano chiles directly over heat until charred on all sides, then place in a plastic bag for a few minutes to steam, making them easier to peel and seed.
   ▶ ≈0:29
2. 2
   In a pot, cook tomatoes, guajillo chiles, serrano chiles, onion, and garlic with a little water until everything is soft and flavors blend.
   ▶ ≈0:45
3. 3
   Toast the negro chile in a dry pan on both sides until deeply charred.
   ▶ ≈1:11
4. 4
   Cut the panela cheese into small cubes.
   ▶ ≈1:20
5. 5
   Peel and seed the roasted poblano chiles, cleaning them thoroughly inside, then slice into thin strips.
   ▶ ≈1:44
6. 6
   Blend the cooked tomato and chile mixture until smooth, adding salt and a little water to reach desired consistency.
   ▶ ≈2:36
7. 7
   In hot oil, briefly sauté the poblano chile strips with a pinch of salt.
   ▶ ≈2:59
8. 8
   Add the blended tomato sauce to the pot with a little water and the negro chile strips, bring to a boil so all flavors meld together.
   ▶ ≈3:19
9. 9
   Once the broth is ready, add the cheese cubes and allow them to soften and melt into the hot liquid.
   ▶ ≈4:04
10. 10
    Taste and adjust seasoning as needed. Serve hot in bowls, optionally with warm tortillas on the side.
    ▶ ≈4:37