A family recipe from Mexico City
With today marking the last day of Latinx heritage month, I wanted to make sure that the month didn't end without me having a chance to honor one of my favorite cultures.
This particular recipe comes from a Mexican family with whom I am very good friends. Sisters Monica and Carla have shown me so much of their culture, the dancing, food, music, & even the language, when Monica translates the words to the songs for me at the latin concerts we go to! So of course when I asked for a latin dish, they came through. This recipe comes from an aunt that lived in Mexico City. Although it might not be a traditional Mexican meal, there are a few versions of this dish, and it has become very popular.
This is the first time that I've tried it, and it was a winner in my house.
I should have known though, pasta and cheese...baked together...Yum! My fav's are the poblanos and cheese!
Anyway, hope you enjoy!
Ingredients:
1 lb spaghetti
8 poblano peppers
1/2 c sour cream
1/2 c cream cheese
1/2 c milk
1/2 c pasta water
2 chicken bouillon cubes
1/4 c cilantro
2 jalapenos
2 garlic cloves
1/2 white onion
2 c Oaxaca cheese
1 c Chihauhua cheese
Cotija cheese to taste
Directions
Preheat oven to 350 degrees.
Cook pasta, drain and put into baking dish 9x13 baking dish.
Char poblanos, onion, garlic, & jalapeno over direct flame ( I used the stove burner) or put in broiler.
Put in plastic bag to steam for about 10 minutes. Remove peppers, garlic, and onion from bag and peel skin.
Take seeds out of 4 of the poblanos put into blender. Do the same with jalapeños and put into blender. Add garlic, onion, sour cream, cream cheese, bouillon cubes, cilantro, milk, and pasta water. Blend thoroughly. Set sauce aside.
Remove seeds from the remaining 4 poblanos, cut them into thin strips and add to pasta.
Add 3/4 of sauce to pasta and mix. Save reserve sauce to serve.
Add all three cheeses to pasta and mix again.
Cook for 35-45 minutes. Serve immediately.
The girls and I at a Maluma concert a few years back ❤️
xo
Jess