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Ingredientes
- 1 x Dry ancho chile, soaked in boiling water for 10 min
- 1 Tbsp. Canola oil
- 7 ounce Coiled fideos, crushed to break up coils, or possibly dry angel hair pasta
- 2 x Cloves garlic
- 1/2 c. Minced onion
- 1 tsp Cumin
- 1/2 tsp Salt
- 3 x Tomatoes, roasted over a flame till blackened, then peeled and seeded
- 1 x Chipotle en adobo
- 1 1/2 c. Water or possibly broth
- 1/4 c. Grated Parmesan
- 1 x Peeled avocado, sliced
Direcciones
- INSTRUCTIONS: While the ancho is soaking, heat the canola oil in a skillet.
- Add in the crushed fideos and stir to coat with oil. Cook the fideos till deeply golden brown, almost tan, keeping them moving in the pan so they do not burn. Set aside.
- Combine the garlic, onion, cumin, salt, tomatoes, chipotle and softened ancho chile (stripped of stem and seeds) in a blender jar. Whirl to blend.
- Transfer the sauce to a large skillet, and simmer for about 5 min, just to take off the raw edge. Add in the water or possibly broth and stir to combine. Stir in the toasted fideos, making sure they are submerged in the liquid. Cover and simmer over low heat for about 20 min.
- Remove the fideos from the heat. Sprinkle with the Parmesan cheese, and garnish with avocado slices.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 794g | |
| Calories 562 | |
| Calories from Fat 395 | 70% |
| Total Fat 44.45g | 56% |
| Saturated Fat 10.15g | 41% |
| Trans Fat 0.06g | |
| Cholesterol 25mg | 8% |
| Sodium 1798mg | 75% |
| Potassium 1259mg | 36% |
| Total Carbs 28.81g | 8% |
| Dietary Fiber 12.7g | 42% |
| Sugars 8.8g | 6% |
| Protein 19.0g | 30% |
