Mexican Fideo Soup
Ready in 20 minutes
1 bag Fideos; -Fideos are Mexican capellini. Buy Goya brand shaped as nests.
1 cup Canola Oil
10 cups Chicken stock; -Home made or frozen
1 cup Carrots; -Diced (optional)
2 Tomatoes; -Peeled and passed through the blender
1/2 Onion; -Yellow, chopped and blended with the tomatoes.
1/4 bunch Cilantro; -Chopped and blended with tomatoes.
1 Serrano chile; -Blended with tomatoes. (Optional)
Salt; -To taste
— GARNISHES —
Onion; -Red, chopped fine
Cilantro; -Chopped finely
In a blender process tomatoes, onion, chile and cilantro. Reserve.
Heat the cup of oil and fry the pasta nests on both sides until golden brown.
Set on paper towels to drain.
Discard all but 1TBS oil and fry the blended vegetables.
Add the chicken stock, bring to a boil and season to taste.
Add the carrots (optional) and the fried pasta nests and cook, covered, until they are al dente.
Serve with the garnishes to taste.
NOTE: This recipe may be done as a “sopa seca” by reducing the amount of chicken stock in order to have a casserole type dish. In that case, pour the pasta cooked in the sauce into an ovenproof dish, sprinkle top with grated mozzarela or Mexican blend cheeses and put into a hot oven for a few minutes until the cheese melts. Serve with the above garnishes (no lime) and with sour cream on the side.
By Vero Albin