America's Test Kitchen Mexican-Style Skillet Vermicelli With Cho |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I can't pass up any recipe with cilantro, and this one makes a delicious meal. I skipped the sour cream and added a lot more cilantro than the recipe called for. You can omit the chorizo if you prefer and just make Mexican-Style Skillet Vermicelli. Recipe courtesy of America's Test Kitchen Family Cookbook. Ingredients:
8 ounces vermicelli (broken in half) |
2 tablespoons vegetable oil |
1 onion, minced |
salt |
2 garlic cloves, minced |
1/2 teaspoon cumin |
14 1/2 ounces diced tomatoes |
8 ounces chorizo sausage |
1 1/2 cups low sodium chicken broth |
1 chipotle chile in adobo, chopped fine |
pepper |
2 ounces monterey jack cheese, shredded |
1/4 cup cilantro, minced |
1/2 cup sour cream |
Directions:
1. Toast the vermicelli with 1 tablespoon of the oil in a 12 inch skillet over medium-high heat until golden, about 5 minutes.
2. Transfer the noodles to a paper-towel-lined plate and let cool.
3. Add the remaining 1 tablespoon oil to the skillet and heat over medium heat until shimmering.
4. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
5. Stir in the garlic and cumin and cook until fragrant, about 15 seconds.
6. Stir in the tomatoes with their juice, the broth, chipotle, and chorizo sausage. Bring to a boil.
7. Stir in the toasted pasta. Reduce the heat to low, cover and cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender, about 15 minutes.
8. Season with salt and pepper to taste.
9. Off the heat, sprinkle evenly with the Monterey Jack, cover, and allow the cheese to melt, about 3 minutes.
10. Sprinkle with the cilantro.
11. Serve, passing the sour cream separately.
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