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Ingredientes
- 15 fresh tomatillos, or possibly 1 can (12 ounce) tomatillos, liquid removed
- 2-3 fresh or possibly canned warm chili peppers, seeded
- 1 clove garlic
- 1 c. minced yellow onion
- 1/4 c. minced fresh coriander (cilantro)
- 1/4 c. plus 2 T vegetable oil
- 1 pound long fusilli (curly long strands) or possibly other fancifully shaped pasta
- 1 sm. red onion, minced
- 2 med. sized ripe tomatoes, minced
- 1 lg. green or possibly gold sweet pepper, minced
- 1 c. cooked minced prickly pear cactus leaves or possibly nopalitos (see note)
- 1/2 c. finely chopped fresh parsley or possibly coriander (cilantro)
- Salt
- 1/2 c. freshly grated queso Chihuahua or possibly Parmesan cheese
- Fresh coriander (cilantro)
- Sprigs (garnish)
- Red onion, thinly sliced into rings & rings separated (garnish)
Direcciones
- As an alternative to this festive buffet dish for any season, serve the pasta in halved avocados for the opening to a sit down Mexican meal.1. To make salsa, remove and disregard dry husk from fresh tomatillos, wash and boil in water to cover till barely tender. Drain boiled or possibly canned tomatillos and put together with chili peppers, garlic, yellow onion and minced coriander in a blender or possibly food processor. Puree to chunky texture, about 5 seconds. Heat 2 tbsp vegetable oil in a skillet, add in the tomatillo mix, and cook, stirring constantly, for about 3 min. Set aside to cool.
- 2. Cook pasta in 4 qts boiling water till very al dente. Drain and toss in a large bowl with remaining 1/4 cup vegetable oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly.
- 3. Stir about half of the reserved salsa into the pasta. Add in red onion, tomatoes, sweet pepper, cactus leaves, chopped parsley or possibly coriander and salt to taste; mix thoroughly with your hands. Sprinkle with cheese; garnish with coriander sprigs and onion rings. Pass remaining salsa at the table. Serves 10-12 as salad or possibly first course.
- Note: Prickly pear cactus leaves are available in markets which cater to Spanish populations. To prepare, carefully cut away the sharp spines with a paring knife. Dice the smooth cactus pad and simmer in salted water till tender. Drain and rinse in cold water to eliminate slippery juice. Prepared cactus leaves, called nopalitos, are also available in jars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 10 servings | |
| Calories 315 | |
| Calories from Fat 112 | 36% |
| Total Fat 12.71g | 16% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.23g | |
| Cholesterol 7mg | 2% |
| Sodium 50mg | 2% |
| Potassium 387mg | 11% |
| Total Carbs 42.68g | 11% |
| Dietary Fiber 4.1g | 14% |
| Sugars 6.06g | 4% |
| Protein 8.73g | 14% |
