Sopa Seca de Fideo with Tomatillos

Name: Sopa Seca de Fideo with Tomatillos
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams tomatillos (about 6 medium), husks removed; 1 to 2 serrano chiles; 0 mediums onion; 1 clove garlic; 2 Tbsps chopped fresh cilantro, plus extra for garnish; 4 Tbsps extra virgin olive oil, divided; 113 grams fresh Mexican chorizo, casing removed, crumbled; 227 grams capellini, or angel hair pasta, broken into 1 to 1 1/2-inch pieces; 1 teaspoon sea salt; 1 serving Freshly ground black pepper; 591 milliliters chicken stock; 113 grams goat cheese, crumbled; 1 avocado, seeded, peeled, diced; 1 serving Crema fresca or sour cream

The recipe Sopa Seca de Fideo with Tomatillos can be made in roughly 1 hour and 20 minutes. This recipe makes 4 servings with 663 calories, 23g of protein, and 38g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a main course. Head to the store and pick up sea salt, to 2 serrano chiles, chicken stock, and a few other things to make it today.

Instructions

Place the tomatillos, serrano chiles, an quarter onion on a baking sheet lightly greased with olive oil. Broil for about 15 minutes until somewhat charred and blistered.

Ingredients you will need

Serrano Pepper

Tomatillos

Olive Oil

Onion

Equipment you will use

Baking Sheet

Remove the stems from the serranos.

Make tomatillo sauce: Working in batches if necessary, purée the chiles, tomatillos, onion, a clove of garlic, and 2 tablespoons of the chopped cilantro in a blender, making sure not to fill the blender more than halfway. Once blended you should have about a cup of sauce.

Ingredients you will need

Tomatillos

Cilantro

Chili Pepper

Garlic

Clove

Onion

Sauce

Equipment you will use

Blender

Heat 2 Tbsp of oil in a large saucepan on medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the chorizo and cook 3 to 4 minutes until cooked through and crispy. Use a wooden spoon to crumble up the chorizo as it cooks.

Ingredients you will need

Chorizo

Equipment you will use

Wooden Spoon

Use a slotted spoon to remove the chorizo to a paper-towel lined plate, keeping the fat and oil in the pan.

Ingredients you will need

Chorizo

Cooking Oil

Equipment you will use

Slotted Spoon

Frying Pan

Place the broken up dry pasta into the pan and increase the heat to medium high. Lightly brown the dry noodles in the chorizo oil.

Ingredients you will need

Chorizo

Pasta

Cooking Oil

Equipment you will use

Frying Pan

Remove the pasta from the pan and set aside.

Ingredients you will need

Pasta

Equipment you will use

Frying Pan

Add the remaining 2 Tbsp of oil to the pan and heat on medium high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the tomatillo sauce and the salt. The sauce should bubble up from the heat of the pan. Cook for about a minute, allowing the sauce to reduce by about a quarter cup. Dragging your spoon through the sauce should leave a trail for a second or two.

Ingredients you will need

Tomatillos

Sauce

Salt

Equipment you will use

Frying Pan

Add the pasta back to the pan with the tomatillo sauce and cook it until it has absorbed the liquid.

Ingredients you will need

Tomatillos

Pasta

Sauce

Equipment you will use

Frying Pan

Add the chicken stock. Bring to a boil and reduce to a simmer.

Ingredients you will need

Chicken Stock

Let cook undisturbed for about 15 minutes, or until the pasta is soft and the stock absorbed. The pasta will be past "al dente" but shouldn't be cooked to a mush.

Ingredients you will need

Pasta

Stock

Place in serving bowls and garnish with crumbled chorizo, goat cheese, avocado, cilantro, and crema fresca or sour cream.

Ingredients you will need

Goat Cheese