Usuba
Spaghetti with Mexican Sauce
Pasta fried until crispy and braised in a spicy tomato sauce with cumin and chipotle pepper. The dish is served with melted cheese, sour cream, and fresh cilantro.
- Total
- 40 min
- Standard serving
- 335.6 g
Ingredients
Total 13- Fresh cilantro (coriander)
2 g≈ 1 sprig - Spaghetti
55 g - Vegetable oil
7.5 ml≈ 1.5 tsp - Onion
37.5 g≈ 1/4 pcs - Garlic
1.5 g≈ 1/2 clove - Ground cumin (zira)
0.553 g - Chopped tomatoesконсервированный
100 g≈ 3.5 slice - Chicken broth
95 ml≈ 1/3 cup - Chipotle pepperконсервированный
1.25 g≈ 3/4 tsp - Monterey Jack cheese
15 g≈ 3/4 slice - Sour cream
18.75 ml≈ 3.5 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Break the spaghetti in half. Fry them with a tablespoon of oil in a pan over medium-high heat for 5 minutes until golden brown. Place on paper towels to cool.
- 2
Step 2
Add a second spoon of oil, reduce heat to medium. Fry the chopped onion with salt for 5 minutes until soft.
- 3
Step 3
Add minced garlic and cumin, fry for 15 seconds. Pour in canned tomatoes with juice, chicken broth, and finely chopped chipotle pepper. Bring to a boil.
- 4
Step 4
Put the fried pasta in the pan, reduce the heat. Cover with a lid and cook for 15 minutes, stirring occasionally, until the liquid is completely absorbed.
- 5
Step 5
Season with salt and black pepper. Remove from heat, sprinkle evenly with grated cheese, cover with a lid and let stand for 3 minutes. Sprinkle with chopped cilantro and serve with sour cream.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
