Traditional Mexican Sopa Sopita Recipes

SOPA DE FIDEO RECIPE

Steps:

• Roast the tomatoes, onion, garlic, and jalapeno in a frying pan until browned.
• Saute the fideo pasta with 1 1/2 tablespoons of oil until lightly browned (5-7 minutes), moving constantly
• Add the roasted tomato, onion, garlic and jalapenos from above to a blender along with the peppercorn, salt, oregano and cumin and blend until smooth. Strain the resulting liquid and add to the pan with the fideo pasta and stir constantly for about 3 minutes.
• Add the potatoes and add 4 cups of chicken broth. Bring to a boil and cook for about 10 minutes.
• Add the shredded chicken and the parsley. Let boil for another 10 minutes.
• Serve hot and garnish with fresh lime juice, and additional jalapeno slices.

TRADITIONAL MEXICAN SOPA DE FIDEO RECIPE

Steps:

• Cut the tomatoes in half and remove the seeds. Puree the tomatoes, onion, and garlic and set aside.
• Preheat 3 tbsp. of vegetable oil to medium-hot. Add the noodles and stir to coat with oil. Continue stirring until the noodles have started to brown.
• Strain the pureed tomatoes, onion, and garlic into the noodles. Notice the color of the noodles. Some of them should be very brown. The browned noodles add depth of flavor to the soup.
• Add the chicken broth and stir.
• Bring the soup to a boil. Cover and reduce to low heat. Cook for 10 minutes.
• Check the salt and adjust to taste before serving.
• Serve your soup with a couple of lime halves. A squirt of lime brings the flavors together. A little chopped avocado is a nice touch.

TRADITIONAL MEXICAN SOPA (SOPITA RECIPE)

Steps:

• In a 4-qt. saucepan, heat the oil over medium heat. Saute the pasta until slightly browned. Keep stirring constantly to brown all sides. About 5 minutes.
• Add the onions and saute for another 1 to 2 minutes until soft.
• Add the broth, tomato sauce, beef bullion, cilantro, pepper & salt.
• Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, about 15 minutes.

SOPA DE FIDEOS

Steps:

• Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.
• Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.
• Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.

SOPITA

Steps:

• In a blender add the tomato sauce, onion, garlic cloves, ground cumin, chicken bouillon and two cups of water. Blend until smooth. Set aside.
• Heat up a skillet over medium heat. Add the oil. Once hot add the noodles. Toast the noodles for 5-7 minutes until they turn a golden brown. Make sure to stir them frequently while toasting so they don't burn.
• Next add the blended tomato sauce to the noodles and stir.
• Then add the rest of the water and stir again. Taste for salt. If needed add some or you can add more chicken bouillon.
• Bring the soup to a boil. Then reduce heat to medium low and cover. Cook for about 10 minutes. Then remove from heat.
• The soup will be very hot so let it sit for about ten minutes or so.
• Serve and enjoy with your favorite toppings!

MEXICAN SOPA DE FIDEOS (VERMICELLI MEXICAN STYLE)

Steps:

• 1. Heat oil in a large saute pan or skillet, Add the package of vermicelli to the oil and with a fork begin to brown your fine pasta. Keep heat at a medium low, so pasta will not scorch. Keep stirring until your vermicelli is pretty much golden brown. Now add the diced onions, garlic and cilantro. Keep mixing and stirring until the onions begin to get limp.
• 2. Next step pull three whole tomatos from the can and mash down real good with a fork add to the vermicelli and continue to saute with the onion. Saute for about a mintue more.
• 3. Now add all the reserved tomato juice from the can of whole tomato minus what ever tomato's remain. (Save for some other recipe) stir the vermicelli a little and now add the chicken broth and seasonings oregano, cumin, salt and pepper Mix everything real well and put your whole jalapeno right in the middle of the simmering vermicelli. Do not cut open the jalapeno. Reduce heat medium low and cover your pasta and let cook for about 15/20 minutes. After twenty minutes have passed uncover and fluff with a fork taste to see if seasonings are right. If pasta is still not cooked but somewhat dry add a little more chicken broth. Check vermicelli pasta to see if it needs more salt If it does then remove jalapeno adjust your seasonings and put jalapeno back in the middle. Leave jalapeno in the middle for garnish looks pretty when served at the table. Jalapeno can be discarded or eaten. Jalapeno imparts good flavor but not heat when cooked this way. Enjoy
• 4. If you use a larger pack of vermicelli then you will need to increase the chicken broth and add a little more salt.