Spaghetti Mexican
4 servings
40 minutes
Mexican spaghetti is a bold and aromatic dish that combines Italian pasta with fiery notes of Mexican cuisine. The origins of this recipe trace back to culinary experiments when local chefs decided to enrich traditional spaghetti with spices and heat. Fried pasta gains an appetizing crunch, while the tomato, chipotle, and cumin-based sauce fills the dish with smoky spiciness and richness. Melted Monterey Jack cheese adds creaminess and a soft texture, while fresh cilantro completes the flavor palette. This dish is perfect for family dinners as well as cozy gatherings with friends. Serving it with sour cream softens the fiery temperament and adds extra depth of flavor, turning each forkful into a true gastronomic delight.
1
Break the spaghetti into 2 parts. Then fry them with a tablespoon of oil in a 30 cm diameter pan over medium-high heat for 5 minutes. Place on a plate lined with paper towels and let cool.
- Spaghetti: 220 g
- Vegetable oil: 2 tablespoons
2
Add a second spoon of oil, set to medium heat, and sauté the chopped onion with salt for 5 minutes until it becomes soft.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
- Salt: to taste
3
Add crushed garlic, cumin, and fry for another 15 seconds. Add tomatoes with juice, broth, and finely chopped chipotle. Bring to a boil.
- Garlic: 2 cloves
- Ground cumin: 0.5 teaspoon
- Canned diced tomatoes: 400 g
- Chicken broth: 1.5 glass
- Chipotle peppers in adobo: 1 piece
4
Put the pasta in the pan and reduce the heat. Cover with a lid and cook for 15 minutes, stirring occasionally, until all the liquid is absorbed.
- Spaghetti: 220 g
5
Season with salt and pepper. Remove from heat, evenly sprinkle with grated cheese, cover, and let sit for 3 minutes, then sprinkle with chopped cilantro. Serve with sour cream.
- Salt: to taste
- Ground black pepper: to taste
- Monterey Jack cheese: 60 g
- Fresh cilantro (coriander): 8 g
- Sour cream: 5 tablespoon
