A Pati Jinich Recipe

Lamb with Pasta

4 to 6 servings

Cordero con Fideo (Recipe courtesy José Rodolfo Esquivel Lozan)

Ingredients

8 tablespoons vegetable oil, divided
2 pounds lamb meat, most of the fat removed, meat cut into small dice about ¾ inch
1½ teaspoons kosher salt, divided
1½ teaspoons coarsely ground black pepper, divided
1 white onion, finely chopped
3 garlic cloves, finely chopped
1 to 2 serrano chiles, finely chopped
2 pounds ripe roma tomatoes, cut into pieces and pureed, or 1 (28oz.) can crushed tomatoes
1 tablespoon dried oregano
8 cups chicken broth
½ pound angel hair, fideo or capellini nests pasta
1 red bell pepper, julienned
1 yellow or orange bell pepper, julienned
Chopped white onion, serrano chile, and cilantro for garnish
Mexican bolillo, telera or baguette, toasted

Heat 2 tablespoons of oil in a large casserole, or heavy bottomed pot, set over medium-high heat. Once hot, add the diced lamb, sprinkle with 1 teaspoon each of salt and pepper, and let the meat brown on both sides, flipping as it does, for 5 minutes.
Make room in the middle of the pan, add 2 more tablespoons of oil, and add the onion. Stir and coat with fat and let it cook for 3 to 4 minutes, until it begins to soften. Incorporate the garlic and serrano, stir, and cook for a couple minutes until they gain color.
Add the tomatoes, dried oregano, and ½ teaspoon each of salt and pepper. Stir well and let it season for 4 to 5 minutes, the tomatoes should have darkened and thickened. Pour in the chicken broth, stir, cover and reduce to a simmer over medium-low heat and cook for 20 minutes.
Meanwhile, heat the remaining 4 tablespoons of oil in a large casserole or skillet set over medium heat. Once hot, break the pasta into smaller pieces and add to the hot oil. Let the pasta toast and brown, stirring, but don't let it burn. Remove it with a slotted spoon or spider and let it drain on a paper towel covered platter.
After 20 minutes have passed, remove the lid from the pan with the lamb, and add the toasted pasta along with the bell peppers, stir and toss, cover again and cook for another 10 minutes.
Taste for salt and add more if needed. The dish should be soupy. Garnish with chopped white onion, serrano, and cilantro. Serve with toasted bread.