Cooking Index - Cooking Recipes & IdeasEl Charro Sopa Seca De Fideos (Vermicelli "Soup") Recipe - Cooking Index

El Charro Sopa Seca De Fideos (Vermicelli "Soup")

Cuisine: Mexican
Type: Rice
Serves: 6 people

Recipe Ingredients

2 lbs 908g / 32ozCoiled fideos - (vermicelli)
1/4 cup 59mlOil
1 cup 237mlTomato sauce
1 teaspoon 5mlSalt - or to taste
1/4 cup 59mlGarlic puree --
1   White onion - chopped
6 cups 1422mlStock - hot
1 cup 146g / 5.1ozCombination cheese - shredded
1/2 cup 73g / 2.6ozBell pepper - chopped
1 cup 62g / 2.2ozFresh tomato - chopped
  Garnish
1 cup 146g / 5.1ozCombination cheese - shredded

Recipe Instructions

Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.

* Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (which is not readily available in the United States), we devised what I call "combination cheese". It is equal parts shredded yellow cheddar, provolone and jack cheeses. Sopa seca means dry soup and refers to a dish made with rice or a pasta that absorbs all the cooking liquid. Here is one of our favorites and it really does not have a meaningful English translation.

In a skillet, lightly brown fideos coils on both sides in hot oil. Transfer to a 4-quart saucepan. Add remaining ingredients, except cheese, and simmer over low heat 20 minutes. Stir once or twice, separating coils with a long fork. Add 1 cup cheese and stir. Continue cooking, uncovered, until all the liquid has been absorbed. Garnish with additional cheese.

Source:
El Charro Cafe Favorite Recipes

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