El Charro Sopa Seca De Fideos (Vermicelli "Soup") Recipe - Cooking Index
2 lbs | 908g / 32oz | Coiled fideos - (vermicelli) |
1/4 cup | 59ml | Oil |
1 cup | 237ml | Tomato sauce |
1 teaspoon | 5ml | Salt - or to taste |
1/4 cup | 59ml | Garlic puree -- |
1 | White onion - chopped | |
6 cups | 1422ml | Stock - hot |
1 cup | 146g / 5.1oz | Combination cheese - shredded |
1/2 cup | 73g / 2.6oz | Bell pepper - chopped |
1 cup | 62g / 2.2oz | Fresh tomato - chopped |
Garnish | ||
1 cup | 146g / 5.1oz | Combination cheese - shredded |
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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