Prep 10 mins
Cook 40 mins
I can't pass up any recipe with cilantro, and this one makes a delicious meal. I skipped the sour cream and added a lot more cilantro than the recipe called for. You can omit the chorizo if you prefer and just make Mexican-Style Skillet Vermicelli. Recipe courtesy of America's Test Kitchen Family Cookbook.
- 8 ounces vermicelli (broken in half)
- 2 tablespoons vegetable oil
- 1 onion, minced
- 2 garlic cloves, minced
- 1⁄2 teaspoon cumin
- 14 1⁄2 ounces diced tomatoes
- 8 ounces chorizo sausage
- 1 1⁄2 cups low sodium chicken broth
- 1 chipotle chile in adobo, chopped fine
- 2 ounces monterey jack cheese, shredded
- 1⁄4 cup cilantro, minced
- 1⁄2 cup sour cream
- Toast the vermicelli with 1 tablespoon of the oil in a 12 inch skillet over medium-high heat until golden, about 5 minutes.
- Transfer the noodles to a paper-towel-lined plate and let cool.
- Add the remaining 1 tablespoon oil to the skillet and heat over medium heat until shimmering.
- Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
- Stir in the garlic and cumin and cook until fragrant, about 15 seconds.
- Stir in the tomatoes with their juice, the broth, chipotle, and chorizo sausage. Bring to a boil.
- Stir in the toasted pasta. Reduce the heat to low, cover and cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender, about 15 minutes.
- Season with salt and pepper to taste.
- Off the heat, sprinkle evenly with the Monterey Jack, cover, and allow the cheese to melt, about 3 minutes.
- Sprinkle with the cilantro.
- Serve, passing the sour cream separately.