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Vermicelli with Turkey |
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Serves: 4 Print this Recipe(Cazuela de Fideo con Pavo) Category: Pasta Dishes Mexican home cooks are skilled at preparing economical, satisfying dishes for their families. A few vegetables and diced leftover turkey with fideos (vermicelli) makes a tasty meal. (If you don't have leftover turkey, buy cooked turkey breast from a deli.) This dish is popular with my cooking students. For a quick, filling meal, serve with a salad and purchased spicy green salsa. 3 tablespoons olive oil or vegetable oil 1 (8-ounce) package vermicelli coils 1/2 medium onion, finely chopped 1/4 pound tomatillos, husked, rinsed and chopped 2 cloves garlic (medium), finely chopped 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon ground cumin 2 1/4 cups canned fat-free reduced-sodium chicken broth 1 cup diced or shredded cooked turkey 3 tablespoons chopped fresh cilantro 1/2 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 3/4 cup shredded Oaxaca or Monterey Jack cheese 1. Preheat oven to 350°. In a large skillet, heat the oil over medium heat. Fry the vermicelli, stirring with two wooden spoons, until partially golden, about 2 minutes. (Work quickly to prevent burning the pasta.) Transfer the pasta to an ovenproof casserole dish. 2. In the same skillet, cook the onion until softened, about 3 minutes. Add the tomatillos, garlic, oregano, and cumin. Cook, stirring, 2 minutes. Add the remaining ingredients, except the cheese, and bring to a boil. Pour over the vermicelli in the casserole dish. Gently press the pasta into the sauce to mix. Cover with foil and bake 20 minutes. Sprinkle with the cheese, and bake 5 more minutes, or until the cheese is melted. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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