Best Vermicelli With Ancho Chile Sauce Recipes

AMERICA'S TEST KITCHEN MEXICAN-STYLE SKILLET VERMICELLI WITH CHO

Steps:

• 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.

VERMICELLI WITH ANCHO CHILE SAUCE

Steps:

• In a nonreactive medium saucepan, cover the chiles with water and simmer for 5 minutes. Remove from the heat and let soak until soft, 5 more minutes. Drain, setting aside 1/2 cup of the chile liquid. Pour 1/4 cup of the chicken stock into a blender, add the cloves, garlic and cumin seeds and blend until smooth. Season with salt. Add 1/2 cup more of the stock, the 1/2 cup chile liquid and the drained chiles, a few at a time, and blend until smooth. Add more stock if necessary.
• Heat the oil in a large heavy saucepan. Add the pasta and fry turning until it has turned a deep golden color, about 3 minutes (keep nests intact). Strain off excess oil. Add the blended sauce to the pasta in the skillet and fry over moderate heat for about 3 minutes, scraping the bottom of the pan to prevent sticking. Cover and cook over low heat, adding the remaining stock a little at a time to prevent sticking, until the pasta is just cooked through, 5 to 8 minutes. Transfer to a serving dish and sprinkle with the cheese and green onion slices. Serve with the avocado slices and lime.

GROUND BEEF VERMICELLI

Steps:

• In a large skillet, saute vermicelli in butter until browned. Add beef; cook over medium heat until meat is no longer pink. Stir in the tomato sauce, celery, onions, corn, green pepper and seasonings. Cover and simmer for 25 minutes. , Arrange cheese slices over the top. Cook, uncovered, until the cheese is melted, about 5 minutes.

SHORT CUT MEXICAN FIDEO (VERMICELLI)

Steps:

• Heat the oil in a large sauce pan over medium-high heat. Cook and stir the onion in the hot oil for 1 minute. Stir in the vermicelli and cook until golden brown, about 3 minutes. Add the stock and bouillon cubes; cover. Simmer until the vermicelli is tender, 10 to 11 minutes.

VERMICELLI WITH SAUCE ALLA SOFIA

Steps:

• With a food processor running, drop in garlic and finely chop. Stop motor and add parsley, onion, anchovies, olives, capers, salt, and pepper, then process until finely chopped. With motor running, add 1/2 cup oil, blending until incorporated.
• Cook pasta in a 6- to 8-quart pot of boiling until al dente. Drain well in a colander, then return to pot and toss with remaining 1 teaspoon oil. Transfer pasta to a large serving bowl, then pour sauce over top and toss well. Serve immediately.