- 450 g spaghetti (1 lb) - 1 bouillon cube (or 400 ml chicken or vegetable broth) - 2 chipotle chilies in adobo sauce + 2 tbsp. (1 oz) sauce (3-5 dried red chilies) - 300 g (10.6 oz) Mexican table cream (substitute: 150 g (5.3 oz) heavy cream (33%+) + 150 g (5.3 oz) sour cream (15-20%) + juice of ¼ lime) - 2 tbsp. (1 oz) vegetable oil (for pan) - 1 small yellow onion - 2-3 garlic cloves - 2 tbsp. (1 oz) tomato paste (or 3-4 tbsp. tomato purée) - 60 g (2.1 oz) cream cheese (Philadelphia or similar) - 60 g (2.1 oz) grated Cotija cheese (can be substituted with feta) - ½ tsp. (0.1 oz) dried oregano - ½ tsp. (0.1 oz) ground cumin (Zira) - 1-2 sprigs of coriander - Salt and pepper to taste
Boil water with salt and bouillon cube. Add spaghetti, stir, boil spaghetti 2 minutes less than the time indicated on the package.
Pour 2 chipotle chilies and 2 tbsp of adobo sauce over boiling water, then leave for a while. Finely chop a small onion and garlic cloves.
Keep 400 ml water from pasta, mix spaghetti with vegetable oil and set aside. Slice the chili.
Fry onion and garlic in vegetable oil, add chili, dried oregano and ground cumin.
Add tomato paste, water from pasta, salt and pepper. Simmer the sauce for 5-7 minutes.
Add spaghetti to sauce, then add Mexican table cream (or substitute), cream cheese and Cotija cheese (or feta).
Place on plates, garnish with cilantro and serve with lime.