How to make Mexican Spaghetti.
Ingredients: Serves 4
- 2 medium-sized ripe tomatoes
- 1/3 of a small white onion
- 1 clove garlic or 1/2 teaspoon garlic paste
- 3 tablespoons vegetable oil or good quality pork lard
- 7 ounces (300 grams) small, thin pasta such as vermicelli
- 2 cups seasoned chicken broth
- cream (optional)
- grated cheese (optional)
- Cut the tomatoes into quarters.
- Place them together with the onion and garlic into the blender and process, adding no extra liquid, until well blended.
- Set aside.
- In a medium-sized saucepan, heat 2 tablespoons of the oil.
- Add the pasta (if it is long, break it gently with your fingers and stir gently so that all of it gets coated with oil.
- Let the pasta fry over medium heat, stirring continually or very frequently (it burns easily), for about 5 minutes, until most of the strands of pasta look toasted.
- Take the fried pasta out of the pan and set aside.
- Add the remaining tablespoon of oil to the pan, let it get hot, then pour in the tomato mixture.
- Let this mixture fry/boil, uncovered and stirring it occasionally, for 5 or 10 minutes or until most of the water has evaporated.
- Once the tomato mixture has cooked down and is relatively thick, add the fried pasta and the chicken broth.
- Let it boil gently, uncovered, for about another 10 minutes, until the pasta is cooked and enough water has evaporated that you can eat it with a fork rather than with a spoon
- Serve your Mexican Spaghetti plain or topped with a spoonful of cream or grated cheese, if you like.
- If there are any leftovers, refrigerate them; they will keep well for several days.
- Add a little water to reheat pasta in the microwave or in a pan on the stove over low heat.