Fideos in a Roasted Jalapeno and Tomato Broth

1. 1

   Heat a dry cast iron skillet (or ungreased skillet) over medium-low heat until a drop of water sizzles on contact.

2. 2

   Place the tomato and jalapeno in the pan and cook turning frequently, until the skins are blistered all over, about 15 minutes.

3. 3

   Remove the tomato into a mixing bowl to catch the juices.

4. 4

   Place the chile in a paper bag and let rest for 10 minutes.

5. 5

   When the chile is cool enough to handle, peel of the charred skin.

6. 6

   Place the tomato, onion, garlic, cilantro, and chile in a blender, or food processor, and process until smooth, about 1 minute, set aside.

7. 7

   Pour the oil into a dutch oven or medium saucepan over medium-high heat until it ripples, add the pasta and cook, stirring constantly, until golden.

8. 8

   Remove all but 2 tablespoons of oil, add the pureed tomato and chile mixture, and cook for 2 minutes, stirring continually.

9. 9

   Add the chicken stock and bring to a simmer.

10. 10

    Cover and cook for 20 minutes, or until the liquid is absorbed.

11. 11

    Serve with shredded cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.