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Ingredientes
- 2 lb Plum tomatoes halved
- 8 x Garlic cloves halved
- 1 lrg Onion roughly minced
- 1/2 c. Water
- 2 tsp Salt
- 1/2 c. Extra virgin olive oil
- 12 ounce Fideo, vermicelli or possibly angel hair pasta broken in 1" pcs
- 4 x Dry chipotle chiles
- 2 c. Chicken broth, preferably homemade
- 3/4 c. Grated Anejo cheese
- 1 x Avocado peeled, and cut into 8 slices, for garnish
- 1 sm bunch Cilantro, leaves only minced, for garnish
Direcciones
- In a blender jar, combine the tomatoes, garlic, onion, water, and salt. Puree till smooth and set aside.
- Preheat the oven to 350 degrees and lightly oil a medium baking dish.
- In a large heavy sauce pan heat the extra virgin olive oil over medium-low heat. Add in the pasta and saute/fry, stirring frequently, till golden brown-brown. Be careful not to burn the noodles. Add in the chiles and continue stirring over the heat for 2 min more. Add in the tomato puree and the chicken broth to the pan and stir together till the liquid comes to a simmer, then transfer to the baking dish. Cover the dish with aluminum foil and bake for 10 to 15 min, till all the liquid has been absorbed and the noodles are tender.
- Remove the foil from the pan and distribute the cheese over the top and increase the oven heat to 400 degrees. Cook for 10 min more, till the top is bubbling and golden brown. Serve with a slice or possibly 2 of avocado and a sprinkling of cilantro.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 6 servings | |
| Calories 301 | |
| Calories from Fat 236 | 78% |
| Total Fat 26.67g | 33% |
| Saturated Fat 6.19g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 1098mg | 46% |
| Potassium 562mg | 16% |
| Total Carbs 11.67g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 5.52g | 4% |
| Protein 6.47g | 10% |
