Cooking Index - Cooking Recipes & IdeasFideos In A Roasted Jalapeņo And Tomato Broth Recipe - Cooking Index

Fideos In A Roasted Jalapeņo And Tomato Broth

Type: Pasta
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Tomato (large)
1   Jalapeño (large)
1   Onion - coarsely chopped (small)
1   Garlic clove
6   Cilantro sprigs
1/4 cup 59mlCanola oil
7 oz 198gSmall shaped pasta
  = (such as melon seeds or alphabets)
2 cups 474mlChicken stock
  Cotija or queso blanco - shredded

Recipe Instructions

Heat a dry cast-iron skillet (or ungreased skillet) over medium-low heat until a drop of water sizzles on contact. Place the tomato and jalapeño in the pan and cook turning frequently, until the skins are blistered all over, about 15 minutes. Remove the tomato into a mixing bowl to catch the juices. Place the chile in a paper bag and let rest for 10 minutes.

When the chile is cool enough to handle, peel of the charred skin. Place the tomato, onion, garlic, cilantro, and chile in a blender, or food processor, and process until smooth, about 1 minute, set aside.

Pour the oil into a dutch oven or medium saucepan over medium-high heat until it ripples, add the pasta and cook, stirring constantly, until golden.

Remove all but 2 tablespoons of oil, add the pureed tomato and chile mixture, and cook for 2 minutes, stirring continually. Add the chicken stock and bring to a simmer. Cover and cook for 20 minutes, or until the liquid is absorbed. Serve with shredded cheese.

This recipe yields 4 small servings.

MELTING POT with Aaron Sanchez - (Show # MP-1C20) - from the TV FOOD NETWORK


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