Vermicelli with Chipotle Chile (Sopa Seca De Fideos)
3 Tbs. safflower or canola oil
1 medium white onion, finely chopped
2 cloves garlic minced
8 ounces vermicelli (fideos) or angel hair pasta
4 ripe plum tomatoes, coarsely chopped, or 1 cup canned tomato pieces with puree
1 canned chipotle chile in adobo, chopped
2 cups chicken stock or canned chicken broth
1 1/2 cups cubed monterey jack cheese
garnish with chopped cilantro
Preheat the oven to 325 degrees.
In a medium size casserole dish, preferable earthenware, heat the oil over
medium high heat. stir in the onion and garlic, and cook until they soften. Add
the fideos, breaking each coil into 3 parts. Stir and toss constantly until the
pasta is covered with oil and begins to taste evenly. A chopstick works well for
this. Stir in the tomatoes and chipotle chile, and mix well. Let the tomatoes
cook several minutes before adding the broth. Add salt to taste. Stir once, and
when the broth starts to boil, lower the hat and let simmer until it is almost
gone and the noodles are just done.
Remove the dish from the heat and add the cheese. Reheat in the oven for 4 to 5
minutes so that the cheese can melt. Mix gently. Serve hot, sprinkled with
Notes: I like to add stir fried red bell pepper and sometimes will add some
fresh corn kernels. Also might add canned whole green chile's that have been
seeded and sliced into long thin slices.
From Cocina De La Familia cookbook.