BBS: TELESC.NET.BR
Assunto: 5/5 Chipotle Day 2
De: Ben Collver
Data: Tue, 5 May 2026 09:24:09 -0400
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* Exported from MasterCook *
Vermicelli With Tomatoes & Chipotle Chiles
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
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1/4 c Vegetable or olive oil
1/2 lb Vermicelli --
- broken into small pieces
1 sm Onion -- finely chopped
2 cl Garlic -- minced
3 md Tomatoes -- peeled & coarsely
- chopped into 1/4" chunks
2 Canned chipotle chiles --
- finely chopped
1 ts Fresh oregano -OR-
1/2 ts Dried oregano
1/2 ts Salt
1/4 ts Pepper -- freshly ground
3 c Vegetable broth
1 c Parmesan cheese --
- freshly grated (optional)
1/2 c Fresh parsley -- chopped
Heat oil in a large pot. Add the vermicelli and stir-fry over high
heat until well-coated and starting to turn golden, about 1 minute.
Add onion and garlic and continue stirring until the onion wilts
slightly, about 1 minute. Add the tomatoes, chiles, oregano, salt &
pepper, and simmer until the tomatoes wilt, about 3 minutes.
Stir in the vegetable broth and bring to a boil. Reduce heat and
simmer until most of the liquid is absorbed, about 15 minutes. Add
more stock, if necessary, during cooking.
Transfer to a serving dish, and sprinkle with Parmesan cheese, if
desired. Serve immediately.
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Wherever you go, there you are!
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
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