- 2 roma tomatoes
- ¼ large white onion
- 1 medium garlic clove
- 1 – 3 tablespoons (depending on your personal heat register) chile chipotle in adobe sauce (we use Del Monte brand)
- 150 g (6oz) best quality chorizo sausage, without skin, finely chopped
- 1 tbsp olive oil
- 2 -3 cups chicken stock
- 100 g (4 oz) fresh but firm cheese, grated (here we use Panela)
- salt, pepper and Maggi seasoning to taste
- 50 g (2 oz) fresh chicharron, chopped (optional, but use fresh pork crackling or rinds if you can it)
- cilantro or epazote leaves to decorate
- ½ – 3/4 cup fresh ranch cream (A slightly soured cream used a lot in Mexico – use creme fraiche or mix some sour cream with fresh pouring cream).
- slices of avocado (optional)
Puree the tomatoes, onion, and garlic in a blender.
Heat oil in a lidded pan or casserole. Add chorizo and saute over medium / low heat until golden – be careful not to burn. Reserving the oil and fat in the pan, drain the chorizo on paper towels. Add a little more oil to the pan if necessary, heat and add fideos (noodles). Cook over medium heat, stirring with a wooden spoon until golden brown (about 5 minutes). Drain excess oil.
Add puree, chile chipotle in sauce and cook until sauce changes color. Add chicken broth, starting with 2 cups and add more only if needed. Cook, covered over low heat, about 5 minutes. Uncover and cook longer until liquid evaporates and fideos are cooked but not mushy. Check and adjust seasonings, adding more chipotle if you wish. Serve hot, with chorizo and all garnishes arranged on top.