Vermicelli with Tomatoes & Chipotle Chiles
Submitted by Sid
Toasted vermicelli simmered in a smoky chipotle-tomato broth with oregano and garlic. This Mexican-style sopa seca is a one-pot side dish with serious smoky heat.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIf you’ve never toasted dry pasta in oil before cooking it, welcome to the world of sopa seca, and there’s no going back.
Broken vermicelli gets fried until golden, which gives it a nutty depth you won’t get from just boiling. Then fresh tomatoes, chipotle chiles, onion, garlic, and oregano join the party before vegetable broth goes in and the pasta absorbs everything as it cooks.
The chipotles bring a deep, smoky warmth that builds slowly, not a sharp burn. The result is somewhere between a pasta dish and a pilaf, with every strand soaked through with flavour.
Variations
- Add a squeeze of lime juice at the end for brightness.
- Stir in black beans and corn to turn it into a complete meal.
- Swap chipotle for a couple of diced jalapeños if you want green heat instead of smoky.
Kitchen Tips
- Stir the pasta constantly while toasting. It goes from golden to burnt in seconds.
- Break the vermicelli into small pieces before frying so it cooks evenly and absorbs the broth uniformly.
- If the liquid absorbs too fast and the pasta is still firm, add a splash more stock and keep simmering. Every brand cooks a little differently.
Ingredients
Directions
Heat oil in a large pot.
Add the vermicelli and stir- fry over high heat until well-coated and starting to turn golden, about 1 minute.
Add onion and garlic and continue stirring until the onion wilts slightly, about 1 minute.
Add the tomatoes, chiles, oregano, salt and pepper, and simmer until the tomatoes wilt, about 3 minutes.
Stir in the vegetable broth and bring to a boil.
Reduce heat and simmer until most of the liquid is absorbed, about 15 minutes (add more stock, if necessary, during cooking).
Transfer to a serving dish, and sprinkle with Parmesan cheese, if desired.
Serve immediately.
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