Are you ready to tantalize your taste buds with a dish that brings the vibrant flavors of Mexico straight to your kitchen? Look no further than this delectable Vermicelli with Ancho Chile Sauce! In just 25 minutes, you can whip up a meal that not only impresses but also warms the soul with its rich and smoky sauce. Whether you're hosting a dinner party or simply craving something extraordinary, this recipe is your ticket to culinary bliss. Dive into the world of bold flavors and discover how easy it is to create a restaurant-quality dish at home!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 2 servings
Ingredients
- 200g vermicelli
- 2 ancho chiles
- 1 onion
- 2 cloves garlic
- 1 cup vegetable broth
- Salt to taste
- Cilantro for garnish
Instructions
- Begin by removing the stems and seeds from the ancho chiles. Toast the chiles lightly in a dry skillet over medium heat for 30 seconds on each side, being careful not to burn them.
- Place the toasted chiles in a bowl and cover with hot water. Let them soak for 15-20 minutes until they become soft and pliable.
- Dice the onion and mince the garlic cloves. Set aside for sauce preparation.
- Drain the rehydrated ancho chiles and transfer them to a blender. Add the vegetable broth, sautéed onion, and garlic. Blend until you achieve a smooth, rich sauce.
- In a large skillet, heat a small amount of oil and strain the blended sauce, cooking it for 5-7 minutes to develop deeper flavors.
- Bring a pot of salted water to a boil and cook the vermicelli according to package instructions, typically 3-4 minutes until al dente.
- Drain the vermicelli and immediately transfer it to the skillet with the ancho chile sauce. Toss gently to coat the pasta completely.
- Season with additional salt to taste and plate the vermicelli. Garnish generously with fresh chopped cilantro.
- Serve immediately while hot, enjoying the rich, slightly smoky flavor of the ancho chile sauce.
Tips
- Choosing the Right Chiles: When selecting ancho chiles, look for ones that are dark and slightly wrinkled, as they tend to have the best flavor.
- Toasting the Chiles: Be careful when toasting the chiles; just a quick 30 seconds on each side is enough to enhance their flavor without burning them.
- Soaking Time: Allow the ancho chiles to soak for at least 15-20 minutes to ensure they become soft and easy to blend, which is crucial for a smooth sauce.
- Blending for Texture: For an ultra-smooth sauce, blend the chiles with the vegetable broth, onion, and garlic thoroughly. If you prefer a bit more texture, you can blend less.
- Adjusting Consistency: If your sauce is too thick, add a little more vegetable broth to reach your desired consistency.
- Cooking Vermicelli: Keep an eye on the vermicelli while it cooks, as it usually only takes 3-4 minutes to become al dente.
- Garnishing: Fresh cilantro not only adds a pop of color but also enhances the flavor. Don’t skip this step for a truly authentic touch!
- Serving Suggestions: Pair this dish with a side of avocado slices or a fresh salad to balance the richness of the sauce.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 8g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
