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CATEGORY CUISINE TAG YIELD
Grains Mexican Chiles, Mexican, Pastas 4 Servings

INGREDIENTS

250 g Cooked pasta
4 Ancho chiles, roasted
1 t Finely chopped garlic
150 g Green Lima beans
1 t Wild majoram
1 t Cumin seed
6 T 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:

“Compassion is difficult to give away because it keeps coming back.”

Nutrition (calculated from recipe ingredients)
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Calories: 434
Calories From Fat: 196
Total Fat: 22.2g
Cholesterol: 0mg
Sodium: 15.1mg
Potassium: 165.2mg
Carbohydrates: 49.9g
Fiber: 2.7g
Sugar: <1g
Protein: 8.6g


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