Vermicelli with Turkey
Cazuela de Fideo con PavoMexican home cooks are skilled at preparing economical, satisfying dishes for their families. A few vegetables and diced leftover turkey with fideos (vermicelli) makes a tasty meal. (If you don't have leftover turkey, buy cooked turkey breast from a deli.) This dish is popular with my cooking students. For a quick, filling meal, serve with a salad and purchased spicy green salsa.
Equipment
Ingrediënten
Makes 4 servings
- 3 tablespoons olive oil or vegetable oil
- 1 8-ounce package vermicelli coils
- ½ medium onion finely chopped
- ¼ pound tomatillos husked, rinsed, and chopped
- 2 medium garlic cloves finely chopped
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- 2¼ cups canned fat-free reduced-sodium chicken broth
- 1 cup diced or shredded cooked turkey
- 3 tablespoons chopped fresh cilantro
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- ¾ cup shredded Oaxaca or Monterey Jack cheese
Instructies
- Preheat oven to 350°.
- In a large skillet, heat the oil over medium heat.
- Fry the vermicelli, stirring with two wooden spoons, until partially golden, about 2 minutes.
- (Work quickly to prevent burning the pasta.
- ) Transfer the pasta to an ovenproof casserole dish.
- In the same skillet, cook the onion until softened, about 3 minutes.
- Add the tomatillos, garlic, oregano, and cumin.
- Cook, stirring, 2 minutes.
- Add the remaining ingredients, except the cheese, and bring to a boil.
- Pour over the vermicelli in the casserole dish.
- Gently press the pasta into the sauce to mix.
- Cover with foil and bake 20 minutes.
- Sprinkle with the cheese, and bake 5 more minutes, or until the cheese is melted.
Notes / Tips / Wine Advice:
Serve hot.
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