Yield: 1 Servings
|1||Dried ancho chile; soaked in boiling water for 10 minutes|
|1 tablespoon||Canola oil|
|7 ounces||Coiled fideos; crushed to break up coils, or dried angel hair pasta|
|½ cup||Chopped onion|
|3||Tomatoes; roasted over a flame until blackened, then peeled and seeded|
|1||Chipotle en adobo|
|1½ cup||Water or broth|
|¼ cup||Grated Parmesan|
|1||Peeled avocado; sliced|
INSTRUCTIONS: While the ancho is soaking, heat the canola oil in a skillet.
Add the crushed fideos and stir to coat with oil. Cook the fideos until deeply golden, almost tan, keeping them moving in the pan so they don't burn. Set aside.
Combine the garlic, onion, cumin, salt, tomatoes, chipotle and softened ancho chile (stripped of stem and seeds) in a blender jar. Whirl to blend.
Transfer the sauce to a large skillet, and simmer for about 5 minutes, just to take off the raw edge. Add the water or broth and stir to combine. Stir in the toasted fideos, making sure they are submerged in the liquid. Cover and simmer over low heat for about 20 minutes.
Remove the fideos from the heat. Sprinkle with the Parmesan cheese, and garnish with avocado slices.
PER SERVING: 240 calories, 8 g protein, 33 g carbohydrate, 9 g fat (2 g saturated), 3 mg cholesterol, 289 mg sodium, 3 g fiber.
Posted to CHILE-HEADS DIGEST V4 #079 by Bob Batson <bob@...> on Aug 11, 1997