Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Coiled fideos - (vermicelli)

  2. 1/4 cup 59ml Oil

  3. 1 cup 237ml Tomato sauce

  4. 1 teaspoon 5ml Salt - or to taste

  5. 1/4 cup 59ml Garlic puree --

  6. 1 White onion - chopped

  7. 6 cups 1422ml Stock - hot

  8. 1/2 cup 73g / 2.6oz Bell pepper - chopped

  9. 1 cup 62g / 2 1/5oz Fresh tomato - chopped

  10. Garnish

  11. 1 cup 146g / 5.1oz Combination cheese - shredded

Instructions Jump to Ingredients ↑

  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 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.

  2. * 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.

  3. 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.


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