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- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
6
Mexican Green Spaghetti
Description
This isn't a "traditional" Mexican dish but it is very common in the Northeast of Mexico, everyone in my family loves it and it's been a great hit among my friends now that I live in the USA, it is usually served to go with any type of meat (pork, beef, chicken, anything!).
add to shopping list Ingredients
1 lb. Spaghetti
2 poblano peppers
2 cubes chicken bouillion
3 tbsp. fresh cilantro (chopped)
2 Garlic Cloves
1 1/2 tsp. ground black pepper
1 1/2 cup Mexican style sour cream
1/4 cup milk
1/4 cup water
Preparation
1. Cook the spaghetti noodles following the instructions of the box.
2. One or two at a time, cook peppers directly on the grate for about seven minutes. Periodically turn with tongs or a fork to cook all sides of the skin. (don't worry if it looks black, that will go away when you peel it)
If you don't have a gas stove roast peppers in the oven, preheat the oven to 450° F. Spread the peppers in a single layer on a foil-lined baking sheet and cook until the skin blisters and begins to darken, about five to ten minutes.
3. Put the peppers inside a plastic bag so they can "sweat" and then you can remove the skin easier (for about 8 mins.)
4. While the peppers are "sweating" peel the garlic cloves, chop the cilantro and ... check your pasta! It should be "al dente".
5. Once the peppers are ready peel them and get the seeds and veins out (use plastic gloves because the heat of the peppers is all in the seeds and you can get your hands burnt (TRUST ME!)
6. Now just blend the roasted flesh of the peppers, the garlic, bouillion cubes, cilantro, black pepper, sour cream and water until it is a creamy green sauce.
7. Pour the sauce in a pot on the stove (low heat) until it starts to boil.
8. Add the cooked spaghetti to the simmering sauce and let it all simmer for 2 or 3 minutes, make sure all the noodles are covered by the sauce, you can use the 1/2 cup of milk (or less or more) to get the desired consistency of the sauce (it should just be a nice cream, not soupy, not too thick). Voila!!! Your Mexican green spaghetti is ready! (you can use some fresh cilantro leaves to decorate!)
Note: For step by step pictures and info on the ingredients visit: http://love4coffee.blogspot.com/2009/12/mexican-green-spaghetti.html
Post a Question or Comment
blog comments powered by DisqusReviews
1/14/10
Theresa111 says:
Can try this out on my husband because just today, he was telling me he didn't want the spaghetti made with white flour anymore. Green spaghetti will really work.
1/14/10
Well... this spaghetti is made with white flour, the color is from the sauce.... that is why it's called "green spaghetti" but you can use a wheat spaghetti... or use "The Smart Taste Spaghetti" which is healthier but still tastes like "white pasta"
1/14/10
Anniepooh says:
What makes Mexican sour cream different? I've never heard of it! Is the usual stuff OK to sub? This looks so good - I adore cilantro.
1/14/10
I would say you can still use the regular stuff but if you can try to find a cream that says "Mexican style", the difference is that is Mexican sour cream is more "heat-stable" and not as sour, I think it a "sweeter" flavor in it. Sometimes when I don't have the authentic stuff I use regular sour cream and it still works.
2/23/10
Debbie says:
Really Good! I grilled seasoned chicken breasts, cut them in small pieces and tossed it with the pasta. Served it as the main dish with a salad My family Loved It!
1/05/11
cristinamex says:
i make this dish all the time. I actually learned how to make it from my husbands grandmother. one suggestion i would recommend to anyone making this is to cook the pasta halfway in chicken broth then drain half the broth off and save for something else then complete the rest of the recipe and finish cooking the pasta that way.
someone had the question regarding the difference between mexican sour cream and regular sour cream. mexican sour cream is barely sour. the recipe works very well with table cream(mexican) or in a pinch you can use heavy whipping cream with a tsp of vinegar it just makes it creamier
1/05/11
cristinamex says:
if you are looking for mexican cheeses or creams cub carries a ok variety but you are better off going to a spanish market for more variety and way better prices
whitejennifern says:
I live in Mexico and my sister in law made this dish for me, she also put one roasted and pealed green bell pepper in the blender. She made the spaghetti with smoked pork chops. I am going to try Debbie's style with the chicken breast tossed with the spaghetti. I am actually making it as we speak. Very delicious meal!!! Try it with the bell pepper one day!
9/02/11
I wish the "default" rating wasn't 3 stars because it seems the ratings of people who actually wanted to rate it as a 5 ended up giving it a 3 by mistake (including me) :( ... Trust me when I say this is a 5 star recipe!
