Heat oil in a pot and fry the noodles until they take a golden and even color, taking care that they do not burn.
| 🚻 3 Diners | 🕘 15m | 🍵 Main Diver | 🤯 Dictation |
| Ingredients to make Mexican dry noodles: |
| 250 grams of noodles 1 can of concentrated tomato pure |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Mexican dry noodles:
2. Put the noodles to drain excess fat on a plate with absorbent paper and reserve.
3. In the excess oil, which should not be much, empty the tomato puree and season it for a few minutes. Add the dust consommé, the pepper to taste and the two cups of water. Let the sauce boil.
4. When this happens, add the noodles and when it boils again, lower the flame to the shortest and cover the pot.
5. Try the seasoning of Mexican noodles and add some salt if necessary.
6. Check from time to time that they still have water, but like rice, you should not stir so that it does not peel. Leave in cooking until they are dry.
7. Serve the Mexican dry noodles immediately and add a tablespoon of cream and spread cheese in paintings or grated to taste.
