| 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
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