ancho chile fettuccini with cilantro-tomatillo cream sauce

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 3 ancho chiles, stemmed and seeded
• 4 cloves unpeeled garlic
• 2 eggs
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 bunch chopped fresh cilantro
• 3 tomatillos, husked and chopped
• 1/2 jalapeno pepper, seeded and chopped
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup chicken stock
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• salt and pepper to taste

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 1 hr


• 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.
• 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.
• 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.
• 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.