Mexican comfort food, served. Save this one if you’re feeling the need for some security and all-is-well-in-the-world kind of food.
Today, I got the chance to cook with Marta and show her a family favorite. I have nice memories of eating this dish with my Abuelita (grandma) in Mexico. Every time I’d visit her house, it would always smell of chicken broth simmering in the back. Later, I learned that this chicken broth is the base to making all the amazing Mexican recipes. The secret to great Mexican food is making your own broth. So, as Marta and I have been in the theme lately- -going back to the basics-, this is one of those dishes that celebrates one of those basics- chicken broth. And, as a basic, it provides that grounding we really need right now.
Thank you Marta for cooking with me and sharing these special memories with me. (See the full video of our recording below the recipe.)
I hope you try this recipe and let it warm your soul, too!
Ingredients (serves 2-3):
- 2 cups (4 oz. //120g) Fine egg noodles
- 1 Tbsp. vegetable oil
- 2 medium tomatoes
- ¼ onion
- 1 garlic clove
- 1-2 cups chicken broth*
*If you’re short on time, you can replace the broth with 1-2 chicken bouillon cubes and 1-2 cups of water.
1. Obtain a medium frying pan with lid. Put vegetable oil in the pan, just enough to coat the bottom of the pan, about 1-2 tablespoons. Turn the heat on. When the oil is hot, add the egg noodles.
2. Let the noodles heat for a few seconds and then continuously turn the noodles with two forks, in a fluffing or tossing motion. Do this making sure to coat all the noodles in oil. Be careful not to break the noodles, or knock them out of the pan. Keep tossing the noodles for about 10 minutes, or until all the noodles are brown. Lower the heat, better earlier than later, before the noodles get too dark.
3. When the noodles are all brown, move the pan off the hot burner, to stop the noodles from browning. Meanwhile, prepare your tomato broth. Obtain a blender nearby to put the ingredients in. Chop the tomatoes and onions into large chunks, the blender can do the rest. Peel the garlic and toss it in. Add ½ cup of broth into the blender and blend until all chunks have vanished and broth is smooth throughout.
4. Put the pan back on the hot burner, turn on, then add the tomato broth from the blender. Then, fill the blender with another ½ – 1 cup of water and pour it into the pan as well. The noodles should all be covered by the water. If not, add more water so that all the noodles are submerged. Turn up the heat, wait for the liquid to boi, then Lower the heat to a simmer, stir noodles, then cover the pan with a lid. Let the noodles simmer until all the liquid has evaporated, and the noodles have expanded in size, about 15-20 minutes. Stir at least twice throughout, and keep checking on it, to make sure it doesn’t boil over and make a mess. After its done, let it sit for a little bit to cool, and then enjoy.
Most Popular Mexican Recipes:
- Tacos Dorados de Papa con Salsa Roja (Potato Tacos with Red Salsa) in Air Fryer
- Enchiladas Placeras de Michoacan
- Quesadilla, Guacamole & Salsa Roja
To your happy and healthy life,
Did you make this recipe?
Tag me on Instagram! I’d love to see it! @chefjoannas
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