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Categories:
ground pork breadcrumbs egg chili powder oregano vegetable oil garlic onion vermicelli tomatoes queso fresco cilantro salt
Viewed: 76 - Published at: 2 years agoIngredients
- 1 lb ground pork or 1 lb veal or 1 lb beef
- 12 cup plain breadcrumbs
- 1 large egg
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 5 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 medium onion, sliced
- 8 ounces vermicelli, broken in half
- 1 (14 1/2 ounce) can diced tomatoes
- 12 cup queso fresco, crumbled
- 12 cup cilantro, leaves roughly chopped
- salt and pepper
Method
- Mix meat, bread crumbs, egg, 2 teaspoons of the chile powder, 1 teaspoon of oregano, salt and pepper.
- Form heaping tablespoons into 24 meatballs.
- Heat a large nonstick skillet over medium high heat.
- When hot, pour in 2 tablespoons of the oil.
- Add half the meatballs and cook, turning often to brown all sides.
- Transfer to paper towel lined plate.
- Repeat with the rest of the meatballs.
- Add the remaining 2 tablespoons oil to the skillet.
- Add garlic and onion and cook until they soften.
- Stir in remaining 1 teaspoon each of chile powder, oregano, salt and pepper.
- Add the noodles and cook, stirring until the noodles begin to brown and crisp.
- Stir in diced tomatoes and their juices, 2 cups of water and the meatballs.
- Bring skillet to a simmer, cover and cook until the noodles are tender.
- Top with queso fresco and sprinkle with cilantro.
