Name: Dry Noodle Cake
Prep time: 40 min
Cook time: 25 min
Yield: 4
Cuisine: Internacional
Ingredients: 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.