Soup of Noodles to the Diabla

Name: Soup of Noodles to the Diabla
Prep time: 150 min
Cook time: 150 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 carrots; 1 celery; 1/2 onions; 1 garlic, bare; enough oil, to fry; 6 chicken wings; 1 1/2 liters Water; 1 bunch fresh coriander; to taste salt and pepper; 1 leave dry laurel; 2 chipotle chilies; 3 guajillo chilies; 2 pasilla chili peppers; 2 ancho chili peppers; 1 Chile de árbol pepper; 1 Portobello mushroom; 200 grams mushroom, fresh; 200 grams mushroom; 1 package Noodle, No 1

30 mins

Half

4.333333

3 comments

Martha Patricia Zertuche Gehrke

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This noodle soup is a family recipe easy to prepare. Because of its spicy and delicious taste, you will surely love everyone at home. Special for those family reunions.

Ingredients

6 portions

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Preparation

Cut the carrots, celery and onion into medium pieces. In a saucepan heat oil and fry the vegetables. Then in the same pot add the chicken wings. Let the vegetables fry until they caramelize and the chicken wings until golden brown on both sides.

Once removed from the oil, place in a large pot with 1 liter of water and let it cook over low heat for 2 hours or until the chicken and vegetables are fully cooked.

To season the broth, add cilantro, salt, bay leaf and pepper to taste. Once the 2 hours have passed or the cooking time is sufficient for both the chicken and the vegetables, the broth is removed from the heat and the consommé moves away from the rest of the vegetables and the chicken.

On the other hand chiles are deveined and their seeds are removed. Then they are placed on the comal to toast them and to release their flavor, in this step it is important to take care that the chiles do not burn, we only want them toasted.

Once toasted all the chiles are placed in a bowl with 1/2 liter of water for 5 minutes. After this time, the chilies are liquefied together with the water in which they lay and the toasted garlic.

Once the preparation is liquefied, it is passed through a sieve and placed in a pot over low heat. At this time the chicken broth previously prepared is added to the chili sauce.

While the mixture of chilies is heated with the consommé, on the other hand all the small mushrooms are finely chopped, making sure they are small pieces. Afterwards the mushrooms are placed in a pan with a little oil and they are fried until they change color. Once they become bright, they are added to the chili and consomme broth to finish cooking there.

In the same pan where the mushrooms were fried, add a little more oil and fry the noodle paste until it changes color from a yellow to a bright brown. Once the pasta is ready, add it to the broth with the chilies, the consommé and the mushrooms and let it cook over medium heat for another 10 minutes.

PRESENTATION

Add a spoonful of cream, a slice of panela cheese and top with a sprig of cilantro and 1 chili.

TIPS

Do not leave the pasta for a long time cooking as it overcooks and becomes sticky. You can add salt to the comal to avoid the itching released by the chiles when roasting.