This is a print preview of "El Charro Sopa Seca De Fideos (Vermicelli "Soup")" recipe.

El Charro Sopa Seca De Fideos (Vermicelli "Soup") Recipe
by Global Cookbook

El Charro Sopa Seca De Fideos (Vermicelli "Soup")
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  Servings: 1

Ingredients

  • (Vermicelli "Soup")
  • 2 lb coiled fideos (vermicelli)
  • 1/4 c. oil
  • 1 c. tomato sauce
  • 1 tsp salt -- or possibly to taste
  • 1/4 c. garlic puree --
  • 1 x white onion -- minced
  • 6 c. stock -- warm
  • 1 c. combination cheese -- shredded
  • 1/2 c. bell pepper -- minced
  • 1 c. fresh tomato -- minced
  • 1 c. combination cheese -- shredded

Directions

  1. 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
  2. In a blender with about 2 c. of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
  3. Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (that 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 possibly a pasta which absorbs all the cooking liquid. Here is one of our favorites and it really does not have a meaningful English translation.
  4. In a skillet, lightly brown fideos coils on both sides in warm oil. Transfer to a 4-qt saucepan. Add in remaining ingredients, except cheese, and simmer over low heat 20 min. Stir once or possibly twice, separating coils with a long fork. Add in 1 c. cheese and stir. Continue cooking, uncovered, till all the liquid has been absorbed. Garnish with additional cheese.