Ingredients
- 1 7-ounce package Mexican fideo or vermicelli
- 4 tablespoons safflower oil or other vegetable oil
- 1 medium white onion, chopped
- 2 garlic cloves, minced
- 2 large tomatoes, chopped
- 1 tablespoon chopped cilantro leaves, with 1 teaspoon reserved for garnish
- 4 cups chicken broth
- 2 to 4 chipotle chiles in adobo sauce, chopped (optional)
- Sea salt and ground black pepper to taste
- 1/2 cup sour cream for garnish
- 1/2 cup shredded panela cheese for garnish
Instructions
- In a 4-quart saucepan, heat the oil over medium heat.
- Break the fideo coils into 1-inch pieces and cook over medium heat for 2 minutes. Add the chicken broth and chiles.
- Add the onion, garlic, tomatoes and cilantro for about 20 minutes, or until the liquid is absorbed and the pasta is tender. Check seasonings, adding salt and pepper if necessary.
- Serve on small plates or bowls topped with a tablespoon of sour cream. Sprinkle with the shredded cheese and reserved cilantro.
- Serves 4 to 6.
