Mexican Chorizo Noodle Bowl |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
From the Chicago Tribune, a great way to use chorizo!! Easily modified for Italian sausage as well. Ingredients:
1 lb uncooked chorizo sausage or 1 lb hot italian sausage, casings removed |
2 garlic cloves, minced |
3 (14 ounce) cans low sodium chicken broth or 3 (14 ounce) cans vegetable broth |
2 cups bottled salsa |
1 -2 chipotle chile in adobo, drained, finely chopped |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
10 ounces dried vermicelli or 10 ounces angel hair pasta |
1 zucchini, chopped |
2/3 cup shredded mozzarella cheese or 2/3 cup asadero cheese |
1/4 cup cilantro or 1/4 cup flat leaf parsley |
Directions:
1. Crumble chorizo into a 4-quart Dutch oven over medium heat; add garlic. Cook, stirring, until chorizo is browned, about 5 minutes; drain of fat.
2. Stir the broth, salsa, chipotle, oregano and cumin into Dutch oven. Raise heat to medium-high; heat to a boil. Lower heat to a simmer. Cover; cook 15 minutes. Stir in vermicelli and zucchini; cook, uncovered, until vermicelli is tender but firm, 5-10 minutes. Stir in 1/3 cup of the mozzarella and cilantro. Transfer to a warm serving dish; sprinkle with the remaining 1/3 cup cheese; garnish with additional cilantro.
|
|