El charro sopa seca de fideos (vermicelli \"soup\")

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 \N White onion -- chopped
6 cups Stock -- hot
1 cup Combination cheese --
\N \N Shredded
½ cup Bell pepper -- chopped
1 cup Fresh tomato -- chopped
\N \N Garnish---
1 cup Combination cheese --
\N \N 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

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