| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican, Pastas, Chiles | 4 | Servings |
INGREDIENTS
| 250 | g | Cooked pasta |
| 4 | Ancho chiles (roasted) | |
| 1 | ts | Finely chopped garlic |
| 150 | g | Green Lima beans |
| 1 | ts | Wild majoram |
| 1 | ts | Cumin seed |
| 6 | tb | Oil |
| Salt and pepper | ||
| To taste |
INSTRUCTIONS
Instructions Put the chiles directly over the stove's grill and let them roast until they blacken on both sides. Let them cool down, peel them, take the seeds out and let soak in water for 20 min. Blend with a bit of water and put aside. 2. Fry the garlic in two tablespoons of oil and add the chile mixture. Add cuminseed, majorma and some salt. When the oil comes to the top, remove from the heat. 3. Heat the rest of the oil and lightly fry the nopal and Lima beans. Add the pasta and stir. 4. Place the pasta on a large platter, bathe with the chile sauce and crown it with the chicken. 5. Fry the onions in butter and put aside. Cut small balls of avocado and put aside. 6. Serve promptly. Walt From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”