Dry Noodle Cake

Brenda Villagomez
An economical and delicious recipe, this dry noodle cake is very easy to make. Perfect for any day of the week and for the whole family, it features chipotle sauce with a hint of piloncillo to give it a special touch. Moreover, it is topped with a layer of chorizo and melted manchego cheese, making it even tastier.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 5 tomatoes, cut into quarters and charred, for the sauce
  • 1/4 onions, roasted, for the sauce
  • 1 clove garlic, roasted, for the sauce
  • 2 tablespoons chipotle chile in adobo sauce, for the sauce
  • 1 cup chicken broth, for the sauce
  • 1/2 tablespoons piloncillo, grated, for the sauce
  • 1 1/2 cups fideo pasta, No. 2, for the pasta
  • vegetable oil, for the pasta
  • salt
  • pepper
  • 1 cup chorizo, fried, for the cake
  • 6 slices Manchego cheese, for the cake
  • 2 tablespoons fresh cilantro, finely chopped
  • red onion, pickled, for garnish
  • fresh cilantro, for garnish
Preparation
15 mins
25 mins
Low
  • For the sauce: blend the tomato, onion, garlic, chipotle pepper, chicken broth, piloncillo, salt, and pepper until smooth. Set aside.
  • Fry the noodles in a small pot over medium heat with enough oil for 5 minutes. Add the sauce and stir until incorporated, cover, and let cook until the liquid evaporates. Adjust the seasoning and set aside.
  • For the cake: add the dry noodles to individual molds until filled to ¾ of their capacity, place a layer of browned chorizo, and on top, a slice of manchego cheese; bake until the cheese is melted.
  • Unmold and serve accompanied by pickled red onion and fresh cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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