Vermicelli With Ancho Chile Sauce Recipes

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AMERICA'S TEST KITCHEN MEXICAN-STYLE SKILLET VERMICELLI WITH CHO



America's Test Kitchen Mexican-Style Skillet Vermicelli With Cho image

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.

Provided by AmyZoe

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • Toast the vermicelli with 1 tablespoon of the oil in a 12 inch skillet over medium-high heat until golden, about 5 minutes.
  • Transfer the noodles to a paper-towel-lined plate and let cool.
  • Add the remaining 1 tablespoon oil to the skillet and heat over medium heat until shimmering.
  • Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
  • Stir in the garlic and cumin and cook until fragrant, about 15 seconds.
  • Stir in the tomatoes with their juice, the broth, chipotle, and chorizo sausage. Bring to a boil.
  • 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.
  • Season with salt and pepper to taste.
  • Off the heat, sprinkle evenly with the Monterey Jack, cover, and allow the cheese to melt, about 3 minutes.
  • Sprinkle with the cilantro.
  • Serve, passing the sour cream separately.

Nutrition Facts : Calories 689, Fat 40.5, SaturatedFat 15.6, Cholesterol 78.3, Sodium 843, Carbohydrate 52.8, Fiber 3.6, Sugar 6.6, Protein 28.6

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