Pasta Chimayo

Ingredients A:

Pasta

Chopped Garlic

Chopped Onion

1) Boil pasta, drain with cold water then fry it with garlic & onion. Set aside.

Ingredients B:

Prawn

2) Peel prawn, set aside.
    Bring to boil a pot of water then add in prawn shell to make stock. 
    (Can save the prawn stock as stock if you do not use chicken stock)

Ingredients C:
Butter

Chopped Garlic
Chopped Onion
Chopped Oregano
Dried Ancho Chilies (I used Siamese Chili Powder)

Plain Flour

Whipping Cream

Full Cream Fresh Milk
1 tbsp Rice Vinegar

3) Fry the garlic, onion, dried Ancho chilies & oregano with butter then put in plain flour.

4) Stir fry the flour till turn roux.

5) Add in full cream fresh milk & whipping cream.

Ingredient D:

Chicken Stock or Prawn Stock

6) Mix ingredients C into ingredient D, bring to boil. (must save some stock)

Ingredient E:

Tequila Liqueur

7) Then fry prawn with garlic then add in tequila liqueur.

Ingredients F:

Pepper

Salt

8) Mix the ingredient B till F & bring to boil & taste it.

9) Pour the grave into the cooked pasta & served it hot.