©2006 Globalavida LLC
Ingredients:
2 tomatoes
1/4 cup onion
1 clove garlic
5 ounces Chorizo sausage - casing removed and cut into chunks
8 ounces Vermicelli - dry
3 cups chicken stock
salt and freshly ground pepper
grated cheese (optional)
Puree the tomatoes, onion and garlic in a food processor or blender. Strain and set aside.
Preheat a comal (can use a large skillet or frying pan). Add Chorizo and sauté over low heat until cooked, being careful not to let it burn. If sausage is lean, add 1 tablespoon of oil to skillet. Remove Chorizo from comal and set aside.
Pour off all but 2 tablespoons of the drippings from the comal. Add the dry vermicelli and brown lightly; remove from comal and set aside.
Add the pureed tomatoes to the comal, cook for 3 minutes, stirring constantly, then add the stock. When it comes to a boil, add the vermicelli. Cover and cook over medium heat for 10 minutes or until the noodles are tender. Uncover and add the chorizo. Add salt and pepper to taste.
Sprinkle with grated cheese, if desired, and serve hot.