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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 45 minutes

• Source

  All Recipes

| 1. Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate chiles in a bowl of warm water for 30 minutes. Turn garlic until all sides are browned, about 15 minutes. Allow to cool, then peel. | 2. In a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs. Blend until smooth. Place the flour in a mound on a clean surface. Stir in 1/2 teaspoon salt with a fork, then make a well in the center. Pour in egg mixture. Working from the center outward, gradually incorporate the flour with a fork until dough is formed. Knead dough for 5 minutes, adding more flour if necessary. Prepare fettuccini according to your pasta machine's instructions. Lay the fettuccine flat on lightly floured surface for 15 minutes. | 3. In a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. Blend until smooth. Pour into a saucepan over low heat, and cook until heated through. | 4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. Drain, and divide into serving portions; pour sauce over top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
ancho chile	3		stemmed seeded	-	-	-	-
garlic	4	cloves	unpeeled	17.88	3.9672	0.7632	0.06
egg	2			143.0	0.72	12.56	9.51
purpose flour	2	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
cilantro	1	bunch	chopped	-	-	-	-
tomatillo	3		husked chopped	435.4492	79.4695	13.0635	13.8799
jalapeno pepper	1/2		seeded chopped	0.8156	0.1828	0.0256	0.0104
cream cheese	1/2	cup	softened	354.0	4.2	8.52	34.32
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
chicken stock	1/4	cup		21.6	2.1180000000000003	1.5119999999999998	0.72
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
salt pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.