Ingredients

The following ingredients have 4 Servings
  • 2 medium-large tomatoes (about 16 oz. or 2 ½ cups chopped)
  • ¼ of a medium size onion (chopped)
  • 1 large garlic clove
  • 1 Chipotle pepper in adobo*
  • 1-1/2 tablespoon vegetable oil
  • 1 7.05-ounce package of Fideo (Vermicelli) noodles
  • About 1 1/2 cups of Chicken broth **
  • ½ teaspoon oregano
  • Salt to taste
  • 1/3- cup Mexican cream or other thick creams
  • ½ cup of Mexican queso añejo (cotija or fresco***)
  • 1 Avocado (sliced)
  • Chopped cilantro
  • Red onion slices
  • Pork cracklings

Instruction

  • Place chopped tomatoes, onion, garlic, and chipotle pepper into your blender, then add 1 cup of the chicken broth and process until you have a medium-fine sauce. Set aside.
  • Heat oil in a medium-size skillet and then add the noodles. Fry until lightly browned, stirring often to avoid burning the noodles. This step will take about 2-3 minutes. Remove noodles from skillet.
  • Add to the skillet the tomato sauce, ½ cup of broth, oregano, and salt to taste. Turn the heat up to bring to a boil (about 5 minutes). Once the sauce starts boiling, add the noodles, reduce heat to low, and cover the skillet to let simmer.
  • Keep cooking for about 12-15 minutes, stirring occasionally as needed until noodles are cooked and tender. If the sauce still seems too liquid when the noodles are cooked through, simply remove the skillet from the heat and set aside for 5 minutes. This will allow the noodles to absorb the remaining liquid from the sauce.