Baked Fideo

Recipe Ingredients

2 lbs	908g / 32oz	Plum tomatoes - halved
8		Garlic cloves - halved
1		Onion - roughly chopped (large)
1/2 cup	118ml	Water
2 teaspoons	10ml	Salt
1/2 cup	118ml	Olive oil
12 oz	340g	Fideo, vermicelli or angel hair pasta - broken in 1" pieces
4		Dried chipotle chiles
2 cups	474ml	Chicken broth, preferably homemade
3/4 cup	109g / 3.8oz	Grated Anejo cheese
1		Avocado - peeled, and cut into 8 slices, for garnish
1 pinch		Cilantro, leaves only - chopped, for garnish

Recipe Instructions

In a blender jar, combine the tomatoes, garlic, onion, water, and salt. Puree until 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 olive oil over medium-low heat. Add the pasta and saute, stirring frequently, until golden-brown. Be careful not to burn the noodles. Add the chiles and continue stirring over the heat for 2 minutes more.

Add the tomato puree and the chicken broth to the pan and stir together until the liquid comes to a simmer, then transfer to the baking dish. Cover the dish with aluminum foil and bake for 10 to 15 minutes, until 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 minutes more, until the top is bubbling and golden. Serve with a slice or 2 of avocado and a sprinkling of cilantro.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6257 broadcast 04-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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