GREEN SPAGHETTI MEXICAN RECIPES

Steps:

• To make the green spaghetti sauce, turn on the broiler and place a rack 5 inches away from the heating element. Line a cast-iron skillet or baking sheet with foil and place the poblano chiles, jalapeño, and garlic on the skillet. Cook under the broiler for 7 minutes, and then remove the skillet from the oven. Remove both the garlic and the jalapeños from the skillet. Turn over the poblano chiles and return the skillet to the oven.
• Continue to broil the chiles for 7 to 8 more minutes or until nicely charred. After this time, remove the skillet from the oven. Wrap the poblano chiles in the foil and let them steam for 20 minutes.
• Place the garlic in a blender. Peel the skin from the jalapeños (it’s okay if not all of it comes off the pepper), then cut in half and remove the seeds. Place the jalapeños in the blender. After 20 minutes, peel and seed the poblanos and add them to the blender, too.
• Also add to the blender the cilantro, green onions, sour cream, cumin, kosher salt, nutmeg, allspice, Parmesan cheese, and lime juice. Blend until smooth, then taste and adjust seasonings.
• Meanwhile, bring a large pot of water to a boil, add salt, then cook the spaghetti according to the package directions until done.
• When the spaghetti is ready, drain and rinse, then return to the pot. Toss with the sauce, then serve warm with Parmesan cheese.

Steps:

• Cook the spaghetti noodles following the instructions of the box.
• One or two at a time, cook peppers directly on the grate for about seven minutes. Periodically turn with tongs or a fork to cook all sides of the skin. Roasting Poblanos Using the Oven or Broiler To roast peppers in the oven, preheat the oven to 450° F. Spread the peppers in a single layer on a foil-lined baking sheet and cook until the skin blisters and begins to darken, about five to ten minutes.
• Put the peppers inside a plastic bag so they can "sweat" and then you can remove the skin easier (for about 8 minutes). While the peppers are "sweating" peel the garlic cloves, chop the cilantro and ... check your pasta! It should be "al dente".
• Once the peppers are ready peel them and get the seeds and veins out (use plastic gloves because the heat of the peppers is all in the seeds and you can get your hands burnt.
• Now just blend the roasted flesh of the peppers, the garlic, bouillion cubes, cilantro, black pepper, sour cream and water until it is a creamy green sauce.
• Pour the sauce in a pot on the stove (low heat) until it starts to boil.
• Add the cooked spaghetti to the simmering sauce and let it all simmer for 2 or 3 minutes, make sure all the noodles are covered by the sauce, you can use the 1/2 cup of milk (or less or more) to get the desired consistency of the sauce (it should just be a nice cream, not soupy, not too thick). Voila!!! Your Mexican green spaghetti is ready (you can use some fresh cilantro leaves to decorate)