Best 3 Americas Test Kitchen Mexican Style Skillet Vermicelli With Cho Recipes

Are you looking for a quick and easy yet packed with flavor Tex-Mex recipe for a weeknight dinner or meal prep? Look no further than our guide to finding the best recipe for America's Test Kitchen Mexican-Style Skillet Vermicelli with Chorizo! This article will provide you with the necessary information and tips to help you select the most suitable recipe for your preferences and dietary needs, ensuring a delicious and satisfying meal.

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AMERICA'S TEST KITCHEN MEXICAN-STYLE SKILLET VERMICELLI WITH CHO

America's Test Kitchen Mexican-Style Skillet Vermicelli With Cho image

I can't pass up any recipe with cilantro, and this one makes a delicious meal. I skipped the sour cream and added a lot more cilantro than the recipe called for. You can omit the chorizo if you prefer and just make Mexican-Style Skillet Vermicelli. Recipe courtesy of America's Test Kitchen Family Cookbook.

Provided by AmyZoe

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces vermicelli (broken in half)
2 tablespoons vegetable oil
1 onion, minced
salt
2 garlic cloves, minced
1/2 teaspoon cumin
14 1/2 ounces diced tomatoes
8 ounces chorizo sausage
1 1/2 cups low sodium chicken broth
1 chipotle chile in adobo, chopped fine
pepper
2 ounces monterey jack cheese, shredded
1/4 cup cilantro, minced
1/2 cup sour cream

Steps:

Toast the vermicelli with 1 tablespoon of the oil in a 12 inch skillet over medium-high heat until golden, about 5 minutes.
Transfer the noodles to a paper-towel-lined plate and let cool.
Add the remaining 1 tablespoon oil to the skillet and heat over medium heat until shimmering.
Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
Stir in the garlic and cumin and cook until fragrant, about 15 seconds.
Stir in the tomatoes with their juice, the broth, chipotle, and chorizo sausage. Bring to a boil.
Stir in the toasted pasta. Reduce the heat to low, cover and cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender, about 15 minutes.
Season with salt and pepper to taste.
Off the heat, sprinkle evenly with the Monterey Jack, cover, and allow the cheese to melt, about 3 minutes.
Sprinkle with the cilantro.
Serve, passing the sour cream separately.

Nutrition Facts : Calories 689, Fat 40.5, SaturatedFat 15.6, Cholesterol 78.3, Sodium 843, Carbohydrate 52.8, Fiber 3.6, Sugar 6.6, Protein 28.6

GROUND BEEF VERMICELLI

Ground Beef Vermicelli image

In this recipe, vermicelli noodles are first browned to develop a slightly nutty flavor. Then they simmer in a seasoned tomato sauce for a deliciously different dinner.-

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

8 ounces vermicelli, broken into 2-inch pieces
2 tablespoons butter
2 pounds lean ground beef (90% lean)
1 can (15 ounces) tomato sauce
4 celery ribs, chopped
2 large onions, finely chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup chopped green pepper
3 teaspoons garlic powder
3 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon chili powder
8 slices process American cheese

Steps:

In a large skillet, saute vermicelli in butter until browned. Add beef; cook over medium heat until meat is no longer pink. Stir in the tomato sauce, celery, onions, corn, green pepper and seasonings. Cover and simmer for 25 minutes. , Arrange cheese slices over the top. Cook, uncovered, until the cheese is melted, about 5 minutes.

Nutrition Facts : Calories 292 calories, Fat 11g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 1104mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.

MEXICAN SOPA DE FIDEOS (VERMICELLI MEXICAN STYLE)

Mexican Sopa de Fideos (Vermicelli Mexican Style) image

This side dish was always a favorite at my grandmother's house. when ever she did not want to make rice or potatos this was the dish. She would serve with pinto beans and a grilled meat and Oh so good. Somtimes we would just grab two tabelspoonfuls and drop & wrap in a soft flour tortilla with a few beans and some salsa on top....

Provided by Juliann Esquivel

Categories Pasta Sides

Time 35m

Number Of Ingredients 12

Ingredients

1 pkg vermicelli mexican fideos (a very fine dry pasta)
1/4 c olive oil, light
1 medium vidalia onion or white onion diced small
2 clove fresh garlic mashed or put through a garlic press
1 can(s) whole tomatos in a can mashed down, not the real large can. i use hunt's
1 tsp fresh cilantro diced fine
1 1/2 can(s) chicken broth or homemade if available
1/4 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp salt & pepper to suit you taste
1 large jalapeno whole with the stem, rinsed but not cut nor seeded
1 tsp salt

Steps:

1. Heat oil in a large saute pan or skillet, Add the package of vermicelli to the oil and with a fork begin to brown your fine pasta. Keep heat at a medium low, so pasta will not scorch. Keep stirring until your vermicelli is pretty much golden brown. Now add the diced onions, garlic and cilantro. Keep mixing and stirring until the onions begin to get limp.
2. Next step pull three whole tomatos from the can and mash down real good with a fork add to the vermicelli and continue to saute with the onion. Saute for about a mintue more.
3. Now add all the reserved tomato juice from the can of whole tomato minus what ever tomato's remain. (Save for some other recipe) stir the vermicelli a little and now add the chicken broth and seasonings oregano, cumin, salt and pepper Mix everything real well and put your whole jalapeno right in the middle of the simmering vermicelli. Do not cut open the jalapeno. Reduce heat medium low and cover your pasta and let cook for about 15/20 minutes. After twenty minutes have passed uncover and fluff with a fork taste to see if seasonings are right. If pasta is still not cooked but somewhat dry add a little more chicken broth. Check vermicelli pasta to see if it needs more salt If it does then remove jalapeno adjust your seasonings and put jalapeno back in the middle. Leave jalapeno in the middle for garnish looks pretty when served at the table. Jalapeno can be discarded or eaten. Jalapeno imparts good flavor but not heat when cooked this way. Enjoy
4. If you use a larger pack of vermicelli then you will need to increase the chicken broth and add a little more salt.

Tips:

Use a large skillet: This will help ensure that the vermicelli cooks evenly and doesn't clump together.
Toast the vermicelli before cooking: This will add a nutty flavor and help prevent it from sticking together.
Use a flavorful broth: This will help add flavor to the dish. You can use chicken broth, vegetable broth, or even a combination of the two.
Don't overcook the vermicelli: It should be cooked al dente, or slightly firm to the bite.
Add the vegetables and protein towards the end of cooking: This will help prevent them from overcooking.
Season the dish to taste: You may want to add additional salt, pepper, or other spices to your liking.
Serve immediately: This dish is best served hot and fresh.

Conclusion:

This Mexican-style skillet vermicelli is a quick and easy weeknight meal that is packed with flavor. It is a versatile dish that can be customized to your liking. You can add different types of vegetables, protein, and spices to create a dish that is perfect for you. So next time you are looking for a quick and easy meal, give this Mexican-style skillet vermicelli a try.