Mexican Cheese and Shrimp Pasta (Pati Jinich)

 

      I have been watching Pati Jinich's show on Mexican Cuisine for several years now and several of her recipes I tried were very tasty.  Many of the recipes are detailed on her site at Homepage Pati Jinich.  This is about as close as you can come to authentic Mexican cuisine unless you travel.  I have added some suitable substitutes to the ingredients in case you can't find them.  

      This is a large, delicious, very filling meal so plan accordingly.  A nice garden salad goes well with this.  

1 cup Hatch Green Chiles

4 tablespoons olive oil

1 white onion, diced

1 package cherry or grape tomatoes, quartered 

4 garlic

Salt n pepper to taste

1 6 ounce can tomato paste

1 tsp red pepper flakes

1 pound short and small pasta, such as rigatoni or shells

2 Tbsp unsalted butter

2 pounds large shrimp, shelled, deveined, tail off

2 cups Mexican crema or sour cream

1 cup grated asadero or quesadilla cheese, can also substitute with Monterey Jack or Muenster

1 ½ cup grated Oaxaca, can be substituted with Mozzarella 

½ cup grated Añejo cheese or parmesan

1 tsp shallots

      Bring a large pot of salted water to a boil.  For this I used Rotini.  (it's what I had on hand)

      Heat an oven-proof heavy bottomed skillet or casserole over medium-high heat.  Add 2 tablespoons of oil and heat until the oil is rippling.  Add the onion and cook for 3 to 4 minutes until it is translucent and starts to brown at the edges.  While the onion is cooking, add the tomatoes to a blender.  Set aside until ready to use.

       Add the garlic and chopped Hatch chiles to the pan with the onion, stir, and season with 1/4 teaspoon salt.  Cook for another couple minutes until the garlic starts to brown.  Add the tomato paste, stir it into the vegetables, and let it cook and season for another minute.  Pour in the crushed tomatoes from the blender and stir making sure to scrape the bottom of the pan to scrape up any browned bits.  Season with the remaining 3/4 teaspoon salt and the  red chili flakes.  Bring to a boil, and then reduce heat to medium-low and simmer for 30 minutes until the sauce has thickened and is flavorful.  Turn off the heat when ready.

      Preheat oven to 450°F.  Add the pasta to the boiling water and cook according to the package instructions for al dente. Drain and set aside.

      Add the pasta to the sauce along with half the shrimp and the crema and toss to coat.  Top with the remaining whole shrimp and cover with the grated asadero, Oaxaca, and Aneja cheeses.  Bake for 10 to 15 minutes, or until the top is bubbling and golden brown.

      Sprinkle the top with scallions.  Thick, full of flavor, and cheesy, this is delicious.  Plenty of cheese, tomato sauce and spice.   

"As Americans we tend to look at Mexican food as nachos, which is not Mexican food really, they don't eat them"

Anthony Bourdain