← Nouns Cooking · Mexican

Ingredients

• 500 g ripe plum tomatoes, quartered
• ½ white onion, roughly chopped
• 2 cloves Garlic
• 1.25 l vegetable stock
• 3 tbsp Vegetable oil
• 200 g fideo (or vermicelli or angel hair broken into 3 cm pieces)
• ½ tsp dried Mexican oregano
• 1 tsp salt, or to taste
• 3 tbsp Coriander (cilantro), chopped
• 1 Lime, cut into wedges
• 1 Avocado, diced (optional)
• 60 g Queso fresco, crumbled (optional)

Method

1. Blend the tomatoes, onion and garlic with 250 ml of the stock until completely smooth.
2. Heat the oil in a large saucepan over medium heat. Add the fideo and stir constantly for 3–4 min, until evenly toasted to a deep golden brown; watch it closely, as it goes from golden to burnt fast.
3. Carefully pour in the tomato purée (it will spatter) and cook, stirring, for 3 min, until it darkens slightly.
4. Add the remaining stock, the oregano and salt and bring to a simmer. Cook for 8–10 min, until the noodles are tender.
5. Taste for salt and ladle into bowls. Top with coriander, a squeeze of lime, and avocado or queso fresco if you like.

Tips

• The noodles keep drinking the broth, so add a splash of hot stock when reheating leftovers.
• It’s vegan as written; the queso fresco is an optional extra for vegetarians.

Sources

Written in our own words after cross-checking these recipes:

Cooking Classy Food Republic