Sopa Seca de Fideo
| February 15, 2013 | Posted by Vianney under Dinners, Mexican |
Sopa Seca de Fideo
Growing up fideo was a weekly meal in our home. A celebrated pantry staple that works wonders for raising a family on a tight budget. A box of fideo ran for as little as 17 cents a box. Funny today they still run about the same price, but now you can buy them by the case (which I do). My mom made still makes the best sopita de fideo flavored with tomatoes, garlic, onion and cilantro. Swimming in chicken broth this sopita is true Mexican comfort food. Introduced to babies as one of their first soups or used to ease the body when sick fideo is also a great go to for the season of Lent.
During lent we do a fideo swap out, instead of a brothy caldito de fideo we turn to canned tomatoes that add a thicker base for our meatless meal. We serve this sopa seca de fideo with thick slices of queso fresco and a stack of warm tortillas. Warm to the belly, no one misses the protein.
Fideo is lightly fried until golden brown, set aside to drain, a base of pureed tomatoes, onion and garlic is then added to the oil. As it sizzles the base thickens allowing the ingredients to mingle together to add a layer of depth. Fresh tomatoes can be used when in season, but quality canned tomatoes are a great substitute and always in my pantry.
Ingredients
- ¼ cup olive or vegetable oil
- 8 oz. box of fideo
- 1 (15-oz.) Hunt's can diced tomatoes in juice
- ½ small white onion, roughly chopped
- 2 cloves garlic
- ½ cup vegetable stock or water
- salt
- freshly ground black pepper
- queso fresco
- cilantro
Instructions
- In a skillet heat oil over medium–high heat.
- Add fideo, stirring constantly and fry until lightly brown and toasted, about 5 minutes.
- Transfer to a plate lined with paper towels to drain.
- In a blender, puree tomatoes, onion and garlic.
- Return skillet to medium-high heat, add tomato puree and lightly fry until tomato thickens a bit, about 3 minutes.
- Season to taste with salt and pepper.
- Add broth or water and fideo. Reduce heat, cover and cook until all liquid is absorbed, about 15 minutes.
- Adjust seasoning, serve warm with queso and cilantro.
Sweet Life: This is a sponsored post with Hunt’s. I was compensated for recipe development. My thoughts, love and passion remain my own.
© 2013, Sweet Life. All rights reserved.
it looks amazing. I love the cooking process. Much easy than one would think!
Kitchen Belleicious recently posted..Apache Bread + Crawfish Etouffee
Yum, this is a quick fave in our house!
Heather @girlichef recently posted..Dark Chocolate-Dipped Apricots {#SundaySupper}
i can see why you feel so strongly about this dish! things we ate as kids remain near and dear to us as adults, there’s no doubt. plus, this must be delicious and comforting to boot!
grace recently posted..what the heart wants
I had this dish in Cabo San Lucas and fell instantly in love! I am so glad to find a great recipe for it!
Liz @ Virtually Homemade recently posted..Winter Vegetable Stew with Edamame
Wow. This sounds delicious!
yummychunklet recently posted..ffwD: Cheating on Winter Pea Soup (Out of Order!)
Nunca habia visto esta forma de hacer fideos… se ve sabroso.
Pilar recently posted..Pan de canela
A scrumptious looking dish! wonderful.
Cheers,
Rosa