Noodles With Chorizo, Chile Chipotle & Lamb Crackling

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 250 g fideos cortes (short, very thin wheat noodles) or 250 g egg noodles
• 2 roma tomatoes
• 1/4 large onion
• 1 clove garlic
• 1 -3 tablespoon chipotle chile in adobo (we use del monte brand, depending on your personal heat register)
• 150 g best quality chorizo sausage, without skin,finely chopped
• 1 tablespoon olive oil
• 2 -3 cups chicken stock
• 100 g fresh but firm cheese, grated (here we use panela)
• salt
• pepper
• maggi seasoning
• cilantro or epazote leaves, to decorate
• 1/2-3/4 cup fresh ranch cream (a slightly soured cream used a lot in mexico) or 1/2-3/4 cup creme fraiche ("or" mix some sour cream with fresh pouring cream)
• avocado, sliced (optional)

Recipe

• 1 puree the tomatoes, onion and garlic in a blender.
• 2 heat oil in a lidded pan or casserole.
• 3 add chorizo and saute over medium/ low heat until golden- be careful not to burn.
• 4 reserving the oil and fat in the pan, drain the chorizo on paper towels.
• 5 add a little more oil to the pan if necessary, heat and add fideos.
• 6 cook over medium heat, stirring with a wooden spoon until golden brown (about 5 minutes).
• 7 drain exess oil.
• 8 add puree, chile chipotle in sauce and cook until sauce changes colour.
• 9 add chicken broth, starting with 2 cups and add more only if needed.
• 10 cook, covered over low heat, about 5 minutes.
• 11 uncover and cook longer until liquid evaporates and fideos are cooked but not mushy.
• 12 check and adjust seasonings, adding more chipotle if you wish.
• 13 serve hot, with chorizo and all garnishes arranged on top.