- Del Real Foods Products
- 1 - 16 oz. package Del Real Carnitas
- 2 - 16 oz. Del Real Fire Roasted Red Salsas
- Decco Fettuccine
- Salt (to taste)
- Extra Virgin Olive Oil
- Cilantro (to Garnish)
- Pickled Onions
- 3 Heads of Fresh Garlic
- Red Onion
- 1 Tablespoon of Salt
- 1 Teaspoon of Peppercorns
- ¾ Cup of Sugar
- 6 Cups of Water
- Avocado Mousse
- 1 Cup Whole Chile de Arbol
- 3 Ripe Avocadoes
- 2 lbs. of Limes
- Sea Salt
Make the avocado mousse by adding 1-2 avocados in a blender. Then add 1/2 olive oil, 1/2 bunch
cilantro, squirt 1/2 lime and season with salt and blend. Once the avocado mousse has a smooth
consistency, set this aside.
To begin making the pickled vegetable medley, first by boiling 6 cups of water. Once at a boil, add
3/4 cup of sugar, 2 Bay leaves, a tablespoon of salt, and a teaspoon peppercorn. Let this continue to
boil for 10 minutes. Cut the vegetables into thin slices while turning off the boiling water and adding
the vegetables to the water and spices. Stir the mixture around and store in the refrigerator.
In a separate pot of water add 1/4 cup of salt and bring to a boil. Once at a boil, add your pasta and
cook for 9 minutes, add a pinch of salt. In a sauce pan pour the Del Real Fire Roasted Red Salsa and
Del Real Carnitas, stirring them together, breaking up the Carnitas pieces and bring that to a simmer.
Drain the pasta and add it to the sauce pan with the Salsa & Carnitas for another 1-2 minutes.
Plating: Take a large fork and twist the pasta with the sauce from the saucepan onto a plate. On the
top of the pasta add the pickled vegetable and garnish with fresh cilantro and the avocado mousse.