MEXICAN SOPA DE FIDEOS (VERMICELLI MEXICAN STYLE)

Steps:

• Heat oil in a large saute pan or skillet. Add the vermicelli to the oil and stir till it begins to brown. Keep heat at a medium low, so pasta will not scorch. Keep stirring until your vermicelli is pretty much golden brown. Now add the diced onions, garlic and cilantro. Keep mixing and stirring until the onions begin to get limp. Pull three whole tomatos from the can and mash themr with a fork add to the vermicelli and continue to saute with the onion. Saute for about a mintue more. Add all the reserved tomato juice from the can of whole tomato minus what ever tomatoes remain (save for some other recipe). Stir the vermicelli a little and now add the chicken broth and seasonings oregano, cumin, salt and pepper. Mix everything well and put your whole jalapeno right in the middle of the simmering vermicelli. Do not cut open the jalapeno. Cover your pasta and let cook for about 15/20 minutes. After twenty minutes have passed uncover and fluff with a fork taste to see if seasonings are right. If pasta is still not cooked but somewhat dry add a little more chicken broth. Check vermicelli pasta to see if it needs more salt If it does then remove jalapeno adjust your seasonings and put jalapeno back in the middle. Leave jalapeno in the middle for garnish. It looks pretty when served at the table. Jalapeno can be discarded or eaten. Jalapeno imparts good flavor but not heat when cooked this way. Enjoy