Fideos In A Roasted Jalapeno And Tomato Broth-Latin

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Fideos In A Roasted Jalapeno And Tomato Broth-Latin

 

1 large tomato

1 large jalapeño

1 small onion, coarsely chopped

1 garlic clove

6 cilantro sprigs

1/4 cup canola oil

7 ounces small shaped pasta, such as melon seeds or

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2 cups vegi broth

Cotija or queso blanco, shredded

 

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 broth and bring to a simmer. Cover and cook

for 20 minutes, or until the liquid is absorbed.

Serve with shredded cheese. Yields 4 small servings.

 

 

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