Noodles with chorizo, chile chipotle & pork crackling |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Ingredients:
250 g fideos cortes (short, very thin wheat noodles) or 250 g egg noodles |
2 roma tomatoes |
1/4 large white onion |
1 clove garlic |
1 -3 tablespoon chipotle chile in adobo (we use del monte brand, depending on your personal heat register) |
150 g best quality chorizo sausage, without skin,finely chopped |
1 tablespoon olive oil |
2 -3 cups chicken stock |
100 g fresh but firm cheese, grated (here we use panela) |
salt |
pepper |
maggi seasoning |
cilantro or epazote leaves, to decorate |
1/2-3/4 cup fresh ranch cream (a slightly soured cream used a lot in mexico) or 1/2-3/4 cup creme fraiche ( or mix some sour cream with fresh pouring cream) |
avocado, sliced (optional) |
Directions:
1. Puree the tomatoes, onion and garlic in a blender.
2. Heat oil in a lidded pan or casserole.
3. Add chorizo and saute over medium/ low heat until golden- be careful not to burn.
4. Reserving the oil and fat in the pan, drain the chorizo on paper towels.
5. Add a little more oil to the pan if necessary, heat and add fideos.
6. Cook over medium heat, stirring with a wooden spoon until golden brown (about 5 minutes).
7. Drain exess oil.
8. Add puree, chile chipotle in sauce and cook until sauce changes colour.
9. Add chicken broth, starting with 2 cups and add more only if needed.
10. Cook, covered over low heat, about 5 minutes.
11. Uncover and cook longer until liquid evaporates and fideos are cooked but not mushy.
12. Check and adjust seasonings, adding more chipotle if you wish.
13. Serve hot, with chorizo and all garnishes arranged on top.
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