El charro sopa seca de fideos (vermicelli \"soup\")
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
* 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