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Ingredients
  • subheading: Gather Your Ingredients:
  • 8 ounces fideos (2 cups) short, uncoiled pasta)
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  • ¼ cup vegetable oil, divided
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  • 1 pound plum tomatoes, cored and quartered (4 to 6 tomatoes)
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  • 1 onion, chopped
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  • 2 garlic cloves, smashed and peeled
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  • 2 cups water, plus extra as needed
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  • 2 tablespoons chicken bouillon powder
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  • ½ to 1 tablespoon minced canned chipotle chile in adobo sauce
  • 1 teaspoon dried oregano
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  • ½ teaspoon table salt
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  • ½ teaspoon pepper
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  • 1 avocado, halved, pitted, and sliced thin
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  • 1½ ounces queso fresco, crumbled (⅓ cup)
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  • ½ cup Mexican crema
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  • ¼ cup chopped fresh cilantro
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  • ½ cup crushed chicharrones (optional)
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  • View Nutritional Information
  • subheading: Key Equipment:
  • The Best Midpriced Blenders
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  • subheading: Before You Begin:
  • Look for short, “broken” fideos pasta, about 1 inch in length, and not coiled noodles, which are also known as fideos. We developed this recipe using an 8-ounce package of fideos, but they are also sold in 7-ounce packages. If all you can find is a 7-ounce package, there’s no need to buy a second package to make up the extra ounce. If you can't find short fideos, substitute 8 ounces thin spaghetti or angel hair, broken into 1- to 2-inch lengths; loosely wrap pasta in dish towel and then press the bundle against the corner of the counter to break into short pieces. Knorr brand chicken bouillon is traditional; if you can't find the loose powder, you can crush two to three bouillon cubes and then measure 2 tablespoons. For a spicier dish, use the greater amount of chipotle chile.
Note: Ingredients may have been altered from the original.
Steps
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