- 2 quarts of water
- 8 tomatillo (medium size, cut into 1/4)
- 2 Spanish onions (medium size, cut into 1/4)
- 6 red Monterey chili’s ( red jalapeno, chopped fine and seeded)
- 1/4 cup olive oil
- 6 cloves garlic (chopped fine)
- 1/2 cup parsley
- 1/2 cup cilantro
- 3 tablespoons sea salt
- 2 cups chorizo (cured, diced fine)
- 1 package Instant Rice Vermicelli Noodles ( cut into 2 inch pieces)
- 1/4 cup grape seed oil
Bring the water to a boil in a large pot. Add the tomatillos and onions. Once this is boiling again, reduce the heat and simmer for 30 minutes. Transfer the vegetables to a processor with 1/2 of the remaining liquid, discard the rest. Cover with the top, then a towel and run on high for 2 minutes. Next add 1/2 of the garlic and 1/2 of the olive oil followed by the herbs and 1/2 of the salt and run for 30 seconds more. Transfer to a bowl and allow to cool.
In a medium size sauce pan heat the remaining garlic and all of the red Monterey chili’s, follow with the remaining olive oil. Heat over a low flame and once it begins to spit and sputter add the chorizo, stir for a minute then add the amount of sauce that you feel you need, perhaps not all.
Next bring a large skillet to heat over a high flame. Add the grape seed oil and then the vermicelli. Stirring continuously for several minutes until the noodles begin to brown, then season with sea salt. Now plate and top the noodles with sauce. Serve with shrimp or poached eggs or both.