Friday, July 30, 2010

Pasta Mexicana

  • 2 (9-oz.) packages refrigerated angel hair pasta
  • 3/4 cup Mojo de Ajo
Toppings: freshlyqueso fresco cheese, sliced avocadoes, baby tomatoes, pine nuts, and fresh chives

Mojo de Ajo

  • 3/4 cup olive oil
  • 3 whole guajillo chilies*
  • 3/4 cup bottled minced garlic
  • 5 tablespoons fresh lime juice
  • 1 1/2 teaspoons salt

Heat oil in a 2-qt. saucepan over medium heat to 350°. Using tongs, submerge 1 chile into oil, and cook 5 seconds; remove and drain on paper towels. Let cool 5 minutes or until completely cool. Repeat with remaining 2 chilies. Remove and discard stems. Process remaining portion of chilies in food processor 30 seconds to 1 minute or until crumbled into small flakes.
Cook garlic in hot oil in same saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until golden. Let stand 5 minutes.
Stir in chile flakes, lime juice, and salt. Store in an airtight container in refrigerator up to 5 days. Allow mixture to come to room temperature before using.

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