SOPA DE FIDEO RECIPE
Sopa de fideo is the ultimate Mexican comfort food and is super easy to make.
Provided by Charbel Barker
Categories Appetizer Main Course Soup
Time 35m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 Cup, Calories 180 kcal, Carbohydrate 25 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 470 mg, Fiber 2 g, Sugar 2 g
MEXICAN SOPES RECIPE BY TASTY
Here's what you need: instant corn masa flour, water, dried california chiles, salt, garlic, medium tomatoes, dried oregano, skirt steak, all-purpose meat seasoning, corn oil, refried bean, iceberg lettuce, mexican crema, queso fresco
Provided by Alix Traeger
Categories Dinner
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, mix the masa flour and ½ cup (120 ml) of water together with your hands. Once combined, add the rest of the water and knead until the dough forms a smooth ball.
- Heat a large pan or griddle over medium-high heat.
- Pat the dough out into 6 flat circles.
- Fry the dough, turning frequently, until just lightly brown about 5 minutes.
- Once the dough is cooked, shape the sopes by pinching the sides up to form a wall around the edge. Set aside to cool.
- Rip the stems off the dried chiles and discard the seeds. Rinse the chiles, if necessary.
- Add the chiles to a small pot of water and bring to a boil over high heat. Once boiling, remove the pot from the heat.
- Transfer the chiles and their cooking liquid to a blender and add 1 teaspoon of salt and the garlic. Blend until smooth. Set aside.
- Add the tomatoes to a small pot of water and bring to a boil. Cook until the tomato skins split, then remove from the heat and drain, reserving ½ cup (120 ml) of the tomato water.
- Transfer the tomatoes to a blender with the reserved cooking liquid, oregano, and ½ teaspoon of salt. Blend until smooth. Set aside.
- Heat a large pan or griddle over medium-high heat. Add the skirt steak and season with the meat seasoning and remaining teaspoon of salt. Cook the meat, flipping frequently until seared and cooked through, about 10 minutes.
- Transfer the meat to a cutting board and cut into small pieces. Set aside.
- Heat the corn oil in a deep, large pan over high heat.
- Dip the sopes in the chile sauce, turning to coat completely.
- Once the oil is hot, fry the sopes, flipping frequently, until golden brown, about 5 minutes. Drain the sopes on paper towels or a wire rack.
- To serve, fill the sopes with refried beans, carne asada, shredded lettuce, tomato sauce, Mexican crema, and queso fresco.
- Enjoy!
Nutrition Facts : Calories 493 calories, Carbohydrate 21 grams, Fat 40 grams, Fiber 4 grams, Protein 13 grams, Sugar 2 grams
TEX-MEX FIDEO
My fiance's mother always made her Fideo this way, and we just improved on it. It's really delicious and we always eat it with pieces of tortilla. Just some things to keep in mind: The spices are just guesstimated as we don't really measure things, so build up the flavors however you like them. We love the flavor of comino (cumin) so we add a LOT lol. We also enjoy more salt, so you can omit the salt from the meat seasoning if you're worried it's going to be too salty for your taste. Also, you can make this as soupy as you like. The amount I put makes it just a little soupy. It's also kinda easy to overcook the noodles, so be careful. Oh and in the picture, you can see beans. This is because we get a can of Charro beans on the side, and add some in as we serve ourselves. If you want, you can add the can to the dish itself, but I recommend draining it first.
Provided by Cypress
Categories Stew
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a non-stick pan, heat 2 tbsp vegetable oil. Cook diced potatoes until they start to turn golden.
- While potatoes are cooking, heat the other 2 tbsp vegetable oil in a separate pot. Mix the ground beef with the meat seasonings and cook until well done.
- Drain the excess oil and water from the ground beef, and put it back to cook some more. Remove the potatoes from the oil and toss with the ground beef.
- While the potato and beef mixture is cooking some more, brown the box of the vermicelli in the non-stick pan that has the remaining oil from cooking the potatoes.
- When the vermicelli is done, drain any excess oil (there shouldn't be much if any) and then add to the potato and beef mixture, along with the beef bouillon, water, and tomato sauce.
- Cook on high heat until it comes to a good boil, cover it and let it boil for 1-2 minutes. Turn off the heat completely and let sit for about 10 minutes. Serve and enjoy!
TEX-MEX PASTA
After a recent surgery, I wasn't able to stock up on groceries. One night, I looked in my pantry and created this. The results were fabulous! -Michele Orthner, Lethbridge, Alberta
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain. Stir in the salsa, soup and 1/2 cup cheese; heat through. , Drain pasta; stir into meat mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Cover and bake until cheese is melted, 15-20 minutes.
Nutrition Facts : Calories 585 calories, Fat 28g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 1241mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.
TRADITIONAL MEXICAN SOPA DE FIDEO RECIPE
Homemade Sopa de Fideo (Mexican noodle soup) - Thin noodles in a tomato chicken broth served with a squirt of lime. Mexican lunchtime comfort food in the way that grilled cheese and tomato soup is, warm fuzzies in a bowl. It's an easy and quick Mexican soup that you will make again and again. Also called, Sopita de Fideo
Provided by Andrés Carnalla
Categories Lunch
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 2 cups, Calories 469 kcal, Carbohydrate 43 g, Protein 20 g, Fat 17 g, Sodium 168 mg, Sugar 2 g
TRADITIONAL TEX-MEX SOPA FIDEO/PASTA
This is a very old recipe around my home and in many other cities on the border. I used to eat this as a kid and I still enjoy it today. It is great as a side-dish or appetizer with Mexican food. It is also just a great snack. This is a vegetarian dish if you opt to use canola oil instead of lard. Also, note that you can use fideo (vermicelli) or any other type of small pasta such as small shells, alphabet, etc.
Provided by clashcity19
Categories Tex Mex
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put oil or lard in pan and brown the pasta. Make sure to watch it carefully as it burns easily.
- Add the onion and garlic. Cook about 2 minutes, stirring frequently.
- Add 8 oz. of tomato sauce and 3 cups of water. Bring to a boil.
- Add bullion cubes and ground cumin.
- Taste after bullion dissolves. Add salt and/or pepper, if desired.
- Cook until pasta is tender, about 10 minutes. Add remaining 1 cup water if needed.
- Consistency will be thickish, but still soupy.
Nutrition Facts : Calories 85.2, Fat 7.2, SaturatedFat 0.5, Sodium 307.9, Carbohydrate 5.2, Fiber 1.2, Sugar 3.2, Protein 1.1
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