Fideos in a Roasted Jalapeno and Tomato Broth

5.0(6)

by Aarón Sánchez·published 2016-11-18

MexicanMain Dish

Servings

4 small servings

Total time

—

Calories / serving

198 kcal

Ingredients (9)

serves

Instructions (3 steps)

01Heat a dry cast iron skillet (or ungreased skillet) over medium-low heat until a drop of water sizzles on contact. Place the tomato and jalapeno in the pan and cook turning frequently, until the skins are blistered all over, about 15 minutes. Remove the tomato into a mixing bowl to catch the juices. Place the chile in a paper bag and let rest for 10 minutes.
02When the chile is cool enough to handle, peel of the charred skin. Place the tomato, onion, garlic, cilantro, and chile in a blender, or food processor, and process until smooth, about 1 minute, set aside.
03Pour the oil into a dutch oven or medium saucepan over medium-high heat until it ripples, add the pasta and cook, stirring constantly, until golden. Remove all but 2 tablespoons of oil, add the pureed tomato and chile mixture, and cook for 2 minutes, stirring continually. Add the chicken stock and bring to a simmer. Cover and cook for 20 minutes, or until the liquid is absorbed. Serve with shredded cheese.

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Not rich — missing servings, total time, or calories.