Ingredients
| Macarrones coloraditos | |
| 30 g | Macaroni, uncooked |
| 50 g | Tomatoes, red, fresh |
| 20 ml | Cream (30% fat) |
| 5 g | Onions, fresh |
| 0.2 g | Garlic, fresh |
| 0.2 g | Parsley leaves, fresh |
| Nopales en salsa verde | |
| 100 g | Nopales (paddles of prickly pear cactus) |
| 50 g | Tomatoes, green, fresh |
| 10 ml | Rapeseed oil |
| 5 g | Onions, fresh |
| 0.2 g | Garlic, fresh |
| 1 g | Coriander spice |
| 3 g | Chilli (cayenne) |
| Jicasmas con limón (Jicamas fresh with lemon) | |
| 100 g | Jicamas, fresh |
| 10 g | Lemon, fresh |
| Tortilla | |
| 60 g | Tortilla de maíz/Maize flat bread |
Cooking Instructions
Macarrones coloraditos (Macaroni with tomato sauce)
Cook macaroni until tender. Cut the tomatoes, mix with chopped onions, pepper, garlic and
parsley and cook in a pot for about 10 minutes. Then add the cream and cook for further
2–3 minutes.
Nopales en salsa verde (Cactus salad with green tomato sauce)
Cook cactus until tender. Take out seeds and liquid of peeled tomatoes, mash well. Braise
chopped onions, pepper, garlic, chilli and coriander spices in a pot for about 10 minutes.
Then add mashed tomatoes.
General information
| Difficulty: | 3 of 5 |
Nutritional Information
| 572 kcal | Energy |
| 12.1 g | Protein |
| 277 mg | Phosphate |
| 337 mg | Sodium |
| 938 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |