Sopa Seca de Fideo
There have been a lot of adult remakes of my favorite childhood dishes in my kitchen lately. Who can forget the beloved sopa de fideo? If there is one dish that takes me back, sopa de fideo is it.
My mom made it brothy with super thin noodles and a few cilantro sprigs added when ready to serve. Sometimes I added freshly made frijoles de la olla and a sprinkle of Chihuahua cheese shreds for a cheesy, fuller feel. I loved it.
Now I need more spice in my fideo. Sometimes I add some heat with a couple of pico de gallo spoonfuls, a smokey salsa or even a dash of hot sauce.
Sopa seca de fideo is delicious as a side dish and enhanced with a variety of toppings of your choice. I love queso fresco, crema (either creme fraiche or sour cream), dried chile strips, fresh cilantro, and of course, creamy avocado.
Related recipe: Chicken and Stars Soup
If you want to keep this dish kid friendly, omit the guajillo chile. It’s just as delicious and the little ones will love you for it.
This dried pasta keeps well as a make ahead meal or a dish that you can contribute to any party or pot luck. And believe me, you will be the life of the party with this contribution. It’s loved by everyone.
Sopa Seca de Fideo
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves 4
Description
The childhood favorite has been transformed to a smoky tasty new meal.
Ingredients
4 dried guajillo chiles, tops removed and deseeded, divided
2 tablespoons olive oil
200 grams dried fideo pasta
4 Roma tomatoes, roughly chopped
1/4 cup white onion, chopped
1 garlic clove, finely chopped
1 teaspoon dried oregano, crushed
1 teaspoon salt
1/2 teaspoon black pepper
queso fresco, crumbled
Mexican Cream (or creme fraiche)
cilantro
avocado slices
Instructions
Soak 3 dried guajillo chiles in enough water to cover for 30 minutes, drain and set aside.
Heat oil in a 5 quart saucepan over low-medium heat. Add fideo pasta and stir constantly until pasta is golden. Do not burn. Remove from heat and transfer to a separate dish. Set aside.
Add tomatoes, soaked guajillo chiles and 1 cup water to a blender container and blend until smooth. Set aside.
Return saucepan to medium heat, sauté onion and garlic until tender; about 1 minute. Add tomato/guajillo mixture, oregano, season with salt and pepper and bring to a boil. Add fried fideo pasta, reduce heat to low; simmer for 15 minutes or until liquid has been soaked up. Sprinkle with queso fresco, crema.
Slice remaining dried guajillo in thin strips. Garnish with dried guajillo strips, cilantro sprigs and avocado slices.
