Prep 10 mins
Cook 35 mins
By Chef Diana Kennedy, whose cookbooks, to me, rank up there with Rick Bayless. Saveur magazine recommends serving this with either a salad or some pickled chiles/jalapenos
- 1⁄4 cup olive oil, with amounts more for oiling
- 8 ounces fideos or 8 ounces vermicelli, broken into small pieces
- 4 canned chipotle chiles con adobo sauce, minced
- 4 garlic cloves, minced
- 1 (15 ounce) cancrushed tomatoes with juice
- 1⁄2 small white onion, coarsely chopped
- 1⁄2 cup chicken broth or 1⁄2 cup chicken stock
- unrefined sea salt & freshly ground black pepper, to taste
- 1 cup crumbled Cotija cheese
- 3⁄4 cup crema or 3⁄4 cup sour cream
- 2 tablespoons minced fresh cilantro
- aluminum foil
- Preheat oven to 350 °F.
- Oil an 8x8 glass baking dish and set aside.
- Heat remaining oil over medium-high heat in a large skillet.
- Add the pasta and stir until lightly browned (like browning the vermicelli in Rice a Roni); set vermicelli aside on paper towels to drain.
- Puree chipotles, garlic, tomatoes and onion in a food processor until smooth.
- Reheat skillet and cook tomato mixture, stirring until the liquid evaporates, 18 minutes or so.
- Add the chicken stock and vermicelli to the skillet, and season with salt and pepper (don't forget to taste and adjust if necessary for your own tastes!).
- Pour it all into the oiled baking dish, and bake, covered with aluminum foil, until pasta is tender and sauce absorbed, about 10 minutes or so.
- Serve sprinkled with cheese, drizzled with crema and garnished with cilantro.