Ingredients
✓ 7 oz (200 g) La Moderna® noodles (fideo or vermicelli style)
✓ 1 dried guajillo chili
✓ 1 dried ancho chili
✓ 1 dried árbol chili (adjust to taste if you prefer less heat)
✓ 1 garlic clove
✓ ¼ white onion
✓ 1½ tbsp vegetable oil
✓ Salt to taste
✓ ⅓ cup sour cream
✓ ⅓ cup crumbled fresh cheese
✓ 1 small avocado, sliced or fanned
✓ Pork rinds for garnish (optional)
4 Servings
35 min
Preparations
Toast the chilies:
Lightly toast the guajillo and ancho chilies on a hot griddle for a few seconds per side, being careful not to burn them. Remove stems and seeds. Quickly toast the árbol chili, as it burns easily.
Make the sauce:
In a blender, combine the toasted chilies with garlic, onion, and ½ cup hot water. Blend until smooth and thick.
Fry the noodles:
Heat oil in a wide skillet. Add the noodles and lightly fry until golden, taking care not to burn them.
Add the sauce:
Pour the blended sauce over the noodles. Stir and cook over medium-low heat for 12–15 minutes, stirring occasionally, until the noodles are tender and most of the sauce has reduced. Adjust salt to taste.
Serve:
Plate the dry noodles. Top with a spoonful of sour cream, sprinkle with crumbled cheese, add avocado slices, and garnish with pork rinds if desired.
