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

1. 1

   Toast the vermicelli with 1 tablespoon of the oil in a 12 inch skillet over medium-high heat until golden, about 5 minutes.

2. 2

   Transfer the noodles to a paper-towel-lined plate and let cool.

3. 3

   Add the remaining 1 tablespoon oil to the skillet and heat over medium heat until shimmering.

4. 4

   Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.

5. 5

   Stir in the garlic and cumin and cook until fragrant, about 15 seconds.

6. 6

   Stir in the tomatoes with their juice, the broth, chipotle, and chorizo sausage. Bring to a boil.

7. 7

   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.

8. 8

   Season with salt and pepper to taste.

9. 9

   Off the heat, sprinkle evenly with the Monterey Jack, cover, and allow the cheese to melt, about 3 minutes.

10. 10

    Sprinkle with the cilantro.

11. 11

    Serve, passing the sour cream separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.