America's Test Kitchen Mexican-Style Skillet Vermicelli With Cho

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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