Mexican Style Vermicelli

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1		Vermicelli - (8 oz) - broken
1 lb	454g / 16oz	Well-trimmed beef chuck - cut 1/2" cubes
1/2 cup	31g / 1.1oz	Chopped onion
1/2 cup	73g / 2.6oz	Chopped green pepper
1/4 cup	27g / 1oz	Finely-chopped celery
1		Garlic clove - minced
1 cup	62g / 2.2oz	Peeled, seeded, chopped tomato
2 teaspoons	10ml	Tabasco pepper sauce
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
3		Chicken broth - (14 1/2 oz ea)

Recipe Instructions

In large skillet or Dutch oven, heat oil over medium-high heat. Add vermicelli; cook until golden, stirring constantly. Remove from skillet; set aside.

In same skillet, cook beef until browned. Reduce heat to medium; add onions, green pepper, celery and garlic. Cook, stirring constantly, until tender, 2 to 3 minutes. Add tomato; cook 1 minute longer. Stir in Tabasco sauce, cumin and salt.

Return vermicelli to skillet. Add chicken broth; mix well. Heat to boiling, lower heat, cover and cook until vermicelli is tender, about 10 minutes.

This recipe yields 4 to 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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5 (1 votes)

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