F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Mexican-Style Fideos with Chorizo
© Marcus Nilsson

Mexican-Style Fideos with Chorizo

  • TOTAL TIME: 45 MIN
  • SERVINGS: 6
  • FAST

Alex Stupak believes that his style of modern Mexican food is the result of reverse colonization. "It's what happens when Mexico settles in New York," he says. His version of fideos are spicy, smoky, deliciously creamy and a snap to make.

  1. 2 tablespoons unsalted butter
  2. 12 ounces angel hair pasta, broken into 1-inch lengths
  3. 1/2 pound fresh Mexican chorizo, casings removed and meat crumbled
  4. 6 garlic cloves, minced
  5. 2 chipotle chiles in adobo, seeded and minced
  6. 1 cup tomato puree
  7. 8 baby zucchini
  8. Extra-virgin olive oil, for brushing
  9. Kosher salt
  10. Freshly ground pepper
  11. 3 cups chicken stock or low-sodium broth
  12. 1/2 cup cooked black beans, rinsed and drained if canned
  13. Freshly grated Cotija cheese, cilantro leaves, thinly sliced radishes, minced white onion, Mexican crema (or sour cream) and dried oregano, for serving
  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.
  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.
  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.
  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.

Suggested Pairing

Fresh, fruit-forward Garnacha from Spain pairs well with tomato based dishes, like Stupak's fideos because they match in brightness.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.