Best 2 Pasta Chuta Recipes

**Pasta Chuta: A Journey Through Italian and Mexican Flavors**

Pasta Chuta is a culinary masterpiece that seamlessly blends the vibrant flavors of Italian and Mexican cuisines. This unique dish combines the hearty comfort of pasta with the zesty kick of Mexican spices, creating a harmonious balance of flavors that will tantalize your taste buds. In this article, we present three delectable variations of Pasta Chuta, each offering a distinct taste experience. From the classic "Pasta Chuta with Tomato-Cream Sauce" to the bold "Pasta Chuta with Chipotle Cream Sauce" and the refreshingly tangy "Pasta Chuta with Tomatillo Salsa Verde," these recipes showcase the versatility and adaptability of this exceptional dish. Whether you prefer a mild, medium, or spicy heat level, our carefully curated recipes ensure that every palate will find its perfect match. So, embark on a culinary adventure and discover the harmonious fusion of Italian and Mexican flavors in Pasta Chuta.

Here are our top 2 tried and tested recipes!

PASTA CHUTA

Pasta Chuta image

Make and share this Pasta Chuta recipe from Food.com.

Provided by CJAY8248

Categories < 4 Hours

Time 3h10m

Yield 1 recipe, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb lean ground beef
4 large carrots, peeled
1/2 cup minced fresh parsley
2 medium onions, peeled
3 garlic cloves, peeled
2 tablespoons olive oil
7 cups tomato sauce (or 2 -28oz. cans tomato sauce)
2 cups about 2oz . dried black mushrooms
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
3 bay leaves
1/2 teaspoon ground cloves
cooked pasta

Steps:

Saute the ground beef in a skillet until browned. Set aside. Grind the carrots, parsley, onions, and garlic together or chop very finely. Heat the oil in a large saucepan or Dutch oven. Add the vegetables and cook, stirring, until they begin to brown. Transfer the meat to the vegetable mixture, scraping off any brown bits from the skillet. Stir in the tomato sauce, about 2 cups dried mushrooms and spices. Bring to a boil, reduce heat and simmer for 2-3 hours or until thickened. Taste and correct the seasonings. Serve over steaming pasta, passing grated cheese to be sprinkled over each serving, if desired.

Nutrition Facts : Calories 458.3, Fat 19.5, SaturatedFat 5.8, Cholesterol 73.7, Sodium 2378.6, Carbohydrate 46, Fiber 9.9, Sugar 23.9, Protein 29.9

PAN CHUTA (PERUVIAN FLAT BREAD)

Pan Chuta (Peruvian Flat Bread) image

This is posted in response to a request. Adapted from http://recetasdepanesymuchomas.blogspot.com/2011/04/pan-chuta.html and translated by the wonderful Jostlori. I am including both US and Metric measurements. The name means "Pulled Bread." If you have trouble finding Chirimoya extract, you can get it here: http://www.silvercloudestates.com/product/Chirimoya-Cherimoya-Extract-Flavor-Flavoring-Natural-751.aspx .I'm not sure how much this makes, so I'm just guessing at the number of servings. Prep time includes rising time.

Provided by Chocolatl

Categories Breads

Time 2h20m

Yield 24 serving(s)

Number Of Ingredients 11

Ingredients

16 1/2 cups bread flour, - 1 . 5 kg (3.3 pounds)
5 tablespoons yeast, - 90 gr (3.175 oz)
13 1/2 ounces water, -350 to 450 ml
3 teaspoons salt, - 15 gr
4 large eggs, - 250 gr (approx 1 cup)
3 teaspoons toasted anise, - 15 gr
7 ounces butter, - 200 gr (14 tbsp)
1 ounce vanilla essence, - 3 ml (slightly more than 1/2 tsp)
1 ounce cherimoya, essence - 3 ml (slightly more than 1/2 tsp)
lard, for greasing baking tins (or shortening)
sesame seeds (to garnish)

Steps:

Grease loaf tins
In a bowl, combine the flour and anise, set aside.
In a separate large bowl, combine water, salt and eggs.
Add the dry ingredients to the egg mixture, mix well. Then add the butter, vanilla and cherimoya extracts, combine until a dough forms.
Knead the dough until it reaches the gluten point--that is, until it becomes soft and silky, and can be stretched thin enough to see light through without tearing.
Divide dough into approximately ½ lb portions
Form into desired loaf shape
Place in greased tins
Let rise for 60-90 minutes at 86 ° F and 75% relative humidity.
Sprinkle with sesame seeds and bake at 300-320° F for approximately 20 minutes.

Nutrition Facts : Calories 395.4, Fat 8.6, SaturatedFat 4.7, Cholesterol 48.8, Sodium 365.2, Carbohydrate 67.1, Fiber 3.1, Sugar 0.5, Protein 11.1

Tips:

Use high-quality pasta for the best results. Look for pasta made with durum wheat flour, which has a higher protein content and holds its shape better during cooking.
Don't overcook the pasta. Cook it according to the package directions, or until it is al dente, which means "to the tooth" in Italian. Al dente pasta is slightly firm to the bite and has a better texture than overcooked pasta.
Use a large pot of salted water to cook the pasta. The salt helps to flavor the pasta and prevents it from sticking together.
Drain the pasta well before adding it to the sauce. This will help to prevent the sauce from becoming watery.
Use a variety of vegetables in your pasta dishes. Vegetables add flavor, color, and nutrients to the dish.
Don't be afraid to experiment with different sauces. There are many different types of pasta sauces to choose from, so you can find one that suits your taste.

Conclusion:

Pasta chuta is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and meat, and it can be easily customized to suit your own taste. With a little planning and effort, you can create a pasta chuta dish that will be sure to impress your family and friends.