|Sopa De Fideo|
Do you ever want to eat something that is simple to make, yet with wonderful flavors? Something quick and easy to pull together? I know I do.
Last night, I was tired. I mean bone tired. I knew there was a strong possibility I would find myself standing in front of the refrigerator, snacking on what ever was available and didn’t have mold growing on it.
I remembered reading a post from Jen at Juanita’s Cocina about Sopa de Fideo. I went to her website, found the recipe (it is actually a guest post at A Culinary Journey with Chef Dennis), printed it and cooked it.
It was just what I needed. Warm, a little spicy and filling. Jen talks about fideo being a comfort food. She says, “Simple doesn’t have to mean bland or unappetizing. Simple can mean satisfyingly comfortable.”
I remember the first time I ate Sopa de Fideo. We lived in the Southwest and my best friend’s Mother (Guadalupe) made it for me. She not only introduced me to Sopa de Fideo, but also to many other wonderful Mexican dishes. She also introduced me to a few “bad” words in Spanish! Lupe thought it was funny to hear the “white girl” cuss in Spanish!
So here is the recipe, I hope you will consider making this. I think you will enjoy it as much as I did.
Sopa de Fideo
Adapted from Juanita’s Cocina
3-4 dried red chilies
2 tsp oil, divided
1/2 medium onion, diced finely
4 cloves of garlic, diced finely (I use a press)
1 cup canned crushed tomatoes
6 – 8 cups chicken broth
1/2 tsp chili powder
1 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp cayenne
8 oz fideo pasta (can use angel hair pasta, broken into small pieces)
1 lime, cut into wedges (I forgot this, but was not unhappy about it)
Chopped cilantro for garnish
In a large skillet or saucepan, toast the chilies on each side for about 10 seconds, or just until they begin to puff. Cover the chilies with enough water to submerge them, bring the water to a boil, then turn off the heat. Allow the chilies to soften in the water for approximately 30 minutes. I used a lid to keep the steam in. Once the chilies have soaked, remove them from the water, remove the stems, and place them in a blender.
Heat 1 tsp oil in a large pot/dutch oven over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
Add the cooked onions and garlic to the blender with the chilies. Add the canned tomatoes, 1 cup of broth, chili powder, cumin, allspice and cayenne. Puree the mixture until smooth.
In the same pot you sauteed the onion mixture in, add the other tsp. of oil and heat over medium heat. When oil is hot, add the fideo and cook about 2 minutes until it is a little toasted and brown. Make sure you stir constantly.
Add the chile/tomato mixture to the pot of pasta. Add approximately 5 more cups of broth. Bring the sopa to a boil over high heat. Then reduce to medium heat and allow the pasta to simmer about 10 minutes or until tender. If the soup is too thick, add more broth and re-heat.
Add salt and pepper as needed.
Serve the fideo in a bowl with cilantro and a lime wedge. You can also top it with some Mexican cheese.
I appreciate your stopping by, hope you come back!