Ingredients

  • 2 cups all-purpose flour
  • 1 cup semolina flour
  • 1/2 teaspoon salt
  • 1 cup hot water

Instructions

  1. In a food processor, combine the all-purpose flour, semolina, and salt. Add the hot water and pulse the food processor until the mixture forms a dough.
  2. Turn the mixture out onto a work bench and continue to knead the dough together. Wrap the dough in plastic wrap and refrigerate for at least 4 hours.
  3. Roll the dough out into a sheet roughly a 1/4-inch thick. Cut the dough into 1-1/2-inch-wide strips and run them through a cavatelli crank.
  4. Dust the cavatelli in flour and store on a parchment-lined tray in a refrigerator.

Tinga Ingredients

Ingredients

  • 4 ounces crumbled Mexican chorizo
  • 6 garlic cloves, peeled and finely chopped
  • 1 cup roasted tomato purée
  • 2 cups chicken stock
  • kosher salt, to taste

Instructions

  1. Place the crumbled Mexican chorizo in a saucepan and allow it to brown and render over medium heat. Add the minced garlic and chipotles to the chorizo and continue to cook over medium heat for 4 minutes.
  2. Add the tomato purée and continue to cook over medium heat until the purée has reduced and become thick.
  3. Add the chicken stock and bring the mixture to a simmer. Season to taste with salt.

To Finish

Ingredients

  • 1/2 cup Mexican Crema or crème fraiche
  • 4 tablespoons crumbled queso fresco
  • 36 fresh cilantro leaves, roughly chopped
  • 4 tablespoons minced white onion
  • 1 teaspoon dried Mexican oregano

Instructions

  1. Bring a large pot of water to a boil. Season the water with kosher salt and cook the cavatelli for 2 minutes and drain in a small colander.
  2. Lay out 4 warm plates and place a generous portion of the cavatelli on each plate.
  3. Garnish each dish with the queso freso, cilantro leaves, minced white onion, and Mexican oregano.