Pasta de Chiles Secos

Pasta de Chiles Secos is a vibrant and smoky Mexican BBQ dish featuring a rich sauce made from a variety of dried chiles, creating a depth of flavor that complements any grilled vegetables or tofu. This vegetarian delight is perfect for a hearty meal or a festive gathering.

Pasta de Chiles Secos
30 minutes
Difficulty: Medium
Mexican
450 kcal

Ingredients

  • Dried guajillo chiles - 4 pieces
  • Dried ancho chiles - 2 pieces
  • Dried pasilla chiles - 2 pieces
  • Vegetable broth - 250 ml
  • Olive oil - 2 tablespoons
  • Garlic - 3 cloves, minced
  • Onion - 1 small, finely chopped
  • Tomato - 1 medium, diced
  • Cumin - 1 teaspoon
  • Salt - 1 teaspoon
  • Black pepper - 1/2 teaspoon
  • Lime juice - 1 tablespoon
  • Fresh cilantro - 2 tablespoons, chopped
  • Grilled vegetables (zucchini, bell peppers, etc.) - 300 grams
  • Cooked pasta (spaghetti or fettuccine) - 200 grams

Steps

  1. Remove the stems and seeds from the dried chiles and toast them lightly on a dry skillet over medium heat for about 2-3 minutes until fragrant.
  2. In a saucepan, combine the toasted chiles and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes until softened.
  3. In a separate skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, sautéing until the onion is translucent.
  4. Add the diced tomato, cumin, salt, and black pepper to the skillet. Cook for another 5 minutes until the tomato is softened.
  5. Transfer the cooked chiles and broth to a blender, add the sautéed mixture, and blend until smooth. Adjust seasoning with lime juice.
  6. In the same skillet, add the grilled vegetables and cooked pasta, stirring in the sauce until everything is evenly coated.
  7. Serve hot, garnished with fresh cilantro.

Nutrition

  • Calories: 450
  • Protein: 12 g
  • Carbs: 70 g
  • Fiber: 10 g
  • Sugar: 5 g
  • Sodium: 600 mg
  • Cholesterol: 0 mg
  • Total Fat: 15 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 13 g
  • Water: 0.5 L

Health Benefits

  • Rich in antioxidants from the various chiles, which can help reduce inflammation.
  • High in fiber due to the vegetables and pasta, promoting digestive health.

Tags

MexicanVegetarianBBQ