Ingredients
1 medium onion, chopped
3 garlic cloves, minced
1/4 cup olive oil
12 ounces vermicelli, broken into thirds
3 cups chicken broth
14 1/2 ounces diced tomatoes
1/4 teaspoon pepper
3/4 cup shredded muenster cheese
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
700+ recipes from Mexico's 32 states — definitive overview
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In a Dutch oven cook the onion and garlic in 1 Tablespoon olive oil until tender. Remove onion and garlic and set aside. Add remaining oil to pan; cook vermicelli half at a time until golden. Add onions and garlic to vermicelli in pan; stir in broth, undrained tomatoes and pepper. Heat to boiling, reduce heat, cover and simmer 15 to 20 minutes or until pasta is tender. (Check liquid level about halfway through and stir so you don't get burnt spots!). Transfer to serving dish and top with cheese.