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Ingredients
- 3 Tbsp. vegetable oil
- 4 x pasta nests, (fideos), or possibly Italian fidelini
- 1 c. minced onion
- 6 x cloves garlic, minced
- 2 x serrano ciles, minced
- 2 x tomatoes, minced
- 1/2 c. minced cilantro
- 1 tsp kosher salt
- 8 x grinds black pepper
- 1/2 c. grated queso aneo or possibly Parmesan cheese
- 2 quart vegetable broth*
Directions
- Heat the oil in a large pot. Brown whole, unbroken pasta nests in the oil till golden brown, then remove with a slotted spoon and drain on paper towels.
- Add in the onions to the remaining oil and cook till golder. Add in the garlic and chiles. Cook for another few min, stirring. Add in the tomatoes, cilantro, salt, and pepper and cook together for 10 min.
- Add in the broth to the simmering mix and bring to a boil. Break the pasta nests as you add in them to the broth. Stir for a few min till the pasta is cooked. Ladle into bowls and sprinkle with cheese.
- *Broth recipe entered separately
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2412g | |
| Calories 801 | |
| Calories from Fat 493 | 62% |
| Total Fat 55.9g | 70% |
| Saturated Fat 11.84g | 47% |
| Trans Fat 1.05g | |
| Cholesterol 44mg | 15% |
| Sodium 10635mg | 443% |
| Potassium 1010mg | 29% |
| Total Carbs 55.53g | 15% |
| Dietary Fiber 6.2g | 21% |
| Sugars 29.84g | 20% |
| Protein 24.33g | 39% |
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