I could not think of anything more comforting than a big bowl of sopa de fideo con carne(beef and pasta soup). Fideo pasta is very similar to vermicelli, that is most traditionally toasted and then cooked in a tomato broth. It is one of those simple staple recipes that most of us growing up in a Mexican home recognize. Comfort food? Yes! Without it being too indulgent, it still brings back memories of being a kid. It was easy for my Mom to prepare a big pot of fideo because she knew we all loved it and it could feed a large family. Most times the sopa de fideo was not prepared with meat. We would enjoy the picadillo on the side or on top of the fideo. But this recipe combines the two together! How do you like to garnish your bowl of sopa de fideo. Most times, I like just a squeeze of fresh lime juice and couple dashes of hot sauce. Warm corn tortillas on the side! Fideo always reminds me of my dad. He used to prepare it at home sometimes and it was very special to sit down and enjoy a bowl of fideo with Dad. When he was older, and then sick, one of the only foods he found comfort in was a bowl of fideo. #sopadefideo
Sopa de Fideo con Carne
Yields 6 Servings
7 oz fideo pasta(vermicelli or broken spaghetti works well too)
1 pound ground chuck
fresh cracked pepper
1 cup onion, diced
3 cloves garlic, minced
1 serrano left whole
2 cups russet potatoes, diced
1 small red bell pepper, diced
5 roma tomatoes, quartered
4 cups chicken broth or water
1/2 teaspoon Mexican oregano
3 teaspoons knorr caldo de tomate bouillon(or to taste)
queso fresco, ranchero…crumbled
hot sauce, more cilantro
In a large pot, add 3-4 tablespoons of olive oil and 7 oz. of fideo pasta. Heat to medium heat and cook, stirring often, until pasta is nicely toasted and browned. Using a slotted spoon, remove fideo from pot. Transfer to a bowl and set aside. The reason I remove the fideo from the pot? Because I like my tomato broth too cook down a little longer so the flavors are more developed and to cook out all of the raw flavors of the vegetables. Plus, I don’t like mushy pasta, lol!
In that same pot, add the ground chuck. Season with 1 teaspoon each of salt, pepper and granulated garlic. Cook until nicely browned. Remove excess fat.
Add the onions, garlic, serrano and potatoes. Season lightly with salt and pepper and saute for 5-6 minutes. Add the bell pepper and saute for another 2 minutes.
In the blender, combine the tomatoes, broth, oregano and bouillon. Blend on high until smooth and pour into pot. Bring to a boil. Reduce to a simmer and continue cooking until potatoes are fork tender and foam from tomatoes evaporates.
Add the toasted fideo pasta back in to the pot. Also add in a few sprigs of cilantro. Stir gently and continue cooking for 7-8 minutes or until pasta is cooked through. Serve right away if you like a more soupy fideo or cover and let sit for 10 minutes for a thicker soup. Garnish and serve with warm corn tortillas.
You could also prepare this recipe with sliced, boneless chicken. Or if you prefer whole pieces of chicken, just allow time for chicken to cook in the tomato/chicken broth before adding the fideo back in.
Sopa in any shape or form is always a crowd pleaser on a cold day!!
A little salsa macha? Yes!