Active Time
N/A
Total Time
45 MIN
Yield
Serves : 6
© Marcus Nilsson

How to Make It

Step 1    

In a large saucepan, cook the butter over moderate heat until the milk solids turn brown, 3 to 5 minutes. Add the broken pasta and cook, stirring, until browned all over, about 7 minutes. Transfer the pasta to a medium bowl.

Step 2    

Add the chorizo to the saucepan and cook over moderate heat, stirring, until the fat is rendered and the meat is browned, about 5 minutes. Add the garlic and chipotles and cook until fragrant, about 1 minute. Stir in the tomato puree and cook, stirring occasionally, until thickened, about 5 minutes.

Step 3    

Meanwhile, light a grill or preheat a grill pan. Brush the zucchini with olive oil and season with salt and pepper. Grill over moderately high heat, turning, until very lightly charred and crisp-tender, about 5 minutes total. Transfer to a work surface and let cool slightly, then cut in half lengthwise.

Step 4    

Add the chicken stock and black beans to the saucepan and bring to a boil. Stir in the toasted pasta and simmer over moderately high heat, stirring constantly, until the pasta is al dente and coated in a thick sauce, 5 to 7 minutes. Ladle the noodles into shallow bowls and arrange the zucchini on top. Serve right away with grated Cotija, cilantro, sliced radishes, minced white onion, crema and dried oregano.

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