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Dry-Style Noodle Casserole with Chorizo
Thin noodles are simmered in a smoky, blended tomato and chipotle sauce until the liquid almost disappears, then baked over a layer of chorizo so every strand picks up flavor. It finishes soft in the middle with lightly crisp edges.
- Total time
- 60 min
- Prep
- 25 min
- Cook
- 35 min
Ingredients
Method
Deseed the chipotle and blanch it briefly in boiling water.
Blend the tomatoes, onion, garlic and chipotle to a smooth sauce in the Tupperware Quick Chef.
Heat a little oil in the Tupperware cookware, fry the sauce until it darkens slightly, then stir in the fried noodles and the broth; simmer over low heat until the liquid is almost gone.
Slice and fry the chorizo, then chop it finely.
Butter the pan, spread the chorizo over the base, top with the noodle mixture, cover and bake at 180 C (350 F) for 15 to 20 minutes to finish cooking the noodles.
Unmould onto a platter and top with sour cream, cheese strips, cilantro, fried guajillo rings and avocado.
