Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Coiled fideos (vermicelli) |
| ¼ cup | Oil |
| 1 cup | Tomato sauce |
| 1 teaspoon | Salt -- or to taste |
| ¼ cup | Garlic puree -- * |
| 1 | White onion -- chopped |
| 6 cups | Stock -- hot |
| 1 cup | Combination cheese -- |
| Shredded | |
| ½ cup | Bell pepper -- chopped |
| 1 cup | Fresh tomato -- chopped |
| Garnish--- | |
| 1 cup | 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.
Recipe By : El Charro Cafe Favorite Recipes From: El Charro Cafe Favorite Recipes File