1. Puree the tomatoes, onion and garlic in a blender. 2. Heat oil in a lidded pan or casserole. 3. Add chorizo and saute over medium/ low heat until golden- be careful not to burn. 4. Reserving the oil and fat in the pan, drain the chorizo on paper towels. 5. Add a little more oil to the pan if necessary, heat and add fideos. 6. Cook over medium heat, stirring with a wooden spoon until golden brown (about 5 minutes). 7. Drain exess oil. 8. Add puree, chile chipotle in sauce and cook until sauce changes colour. 9. Add chicken broth, starting with 2 cups and add more only if needed. 10. Cook, covered over low heat, about 5 minutes. 11. Uncover and cook longer until liquid evaporates and fideos are cooked but not mushy. 12. Check and adjust seasonings, adding more chipotle if you wish. 13. Serve hot, with chorizo and all garnishes arranged on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
