Sopa Seca de Fideo(Mexican-Style Pasta)
Sopa de fideo is just one of those Mexican dishes that I identify with and remember enjoying as a child. I still love it! I enjoy this thicker, dry version as well as the soupy version.
Servings 4 Servings
Ingredients
Ingredients
- 3 tbsps avocado or olive oil
- 6 oz. fideo pasta
- 1/4 of a white onion,67 gr, diced fine
- 2 cloves of garlic, 14 gr, minced
- 3 small Roma tomatoes,
- 1 cup tomato sauce
- 1-2 chipotle in adobo
- 1 tablespoon adobo sauce from chipotle
- 3 cups of warm chicken broth
- 1/3 tsp. cumin
- salt and pepper to taste
- small handful of cilantro
Garnish
- Lime wedges
- Mexican crema
- Queso Cotija or Fresco crumbled or grated
- Cilantro chopped
Instructions
Directions
- In a medium pot of simmering water, poach the Roma tomatoes until the skins begin to tear open. Blend the drained tomatoes, tomato sauce, chipotle and adobo sauce.
- To a skillet, add 3 tablespoons of oil and heat to medium heat. Add in the fideo pasta and spread out evenly.
- After a few minutes the pasta will begin to toast and become aromatic. Stir frequently so it doesn't burn for the next few minutes.
- Add the onions and garlic and sauté for 3 minutes.
- Add the blended tomato sauce to the skillet and stir in gently. Cook for 1-2 minutes. Ladle in3 cups of warm chicken broth and stir gently to combine. Stir in cumin, salt and pepper to taste.
- Cook uncovered, stirring gently, now and then until most of the broth has evaporated. Cover and remove from heat. Let sit for 10 minutes before serving. Garnish with lime, crema, queso and cilantro. Or prepare tacos de fideo!
Notes
If you prefer a more soup like sopa de fideo, increase the chicken broth to 5 cups of water or broth.