Are you familiar withsopa seca de fideo?
It is one of my family’s favorite dishes of all time.
Broil for about 15 minutes until somewhat charred and blistered.
Elise Bauer
Remove the stems from the serranos.
Once blended you should have about a cup of sauce.
Heat 2 Tbsp of oil in a large saucepan on medium heat.
Elise Bauer
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.
Place the broken up dry pasta into the pan and increase the heat to medium high.
Elise Bauer
Lightly brown the dry noodles in the chorizo oil.
Remove the pasta from the pan and set aside.
Add the remaining 2 Tbsp of oil to the pan and heat on medium high heat.
Elise Bauer
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.
Elise Bauer
Dragging your spoon through the sauce should leave a trail for a second or two.
Add the chicken stock.
Bring to a boil and reduce to a simmer.
Elise Bauer
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.
Recipe adapted from and published with permission of authors fromMelt: The Art of Macaroni and Cheese.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
