Sopa De Fideos Food

FIDEO

Steps:

• Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated.
• Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.

SOPA DE FIDEOS (CHICKEN NOODLE SOUP WITH SOFRITO)

Steps:

• Combine tomatoes, onion, garlic, cilantro, chile powder, cumin and oregano in a blender. Puree until smooth.
• Heat oil in a large pot over medium-high heat. Add pasta and stir constantly until toasted, 1 to 2 minutes. Add the tomato mixture (careful, it will splatter). Cook, stirring, for 1 minute. Add broth, chicken and salt. Bring to a boil. Cover, reduce heat to maintain a simmer, and cook until the chicken is cooked through (165°F), 10 to 12 minutes.
• Transfer the chicken to a clean cutting board and shred. Return it to the pot. Serve the soup topped with avocado, along with lime wedges and hot sauce, if desired.

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.

VERMICELLI SOUP (SOPA DE FIDEOS)

Steps:

• Heat oil in large saucepan over medium heat, add pasta. Cook stirring constantly for 3-4 minutes or until it begins to brown.
• Stir in broth, water and salsa, bring to boil. Reduce heat to medium and cook for 10-15 minutes or until pasta is tender.
• Add chicken, cook for 2-3 minutes or until heated through.

SOPA DE FIDEO

Steps:

• Preheat your oven to 450°F, and line a baking sheet with aluminum foil. Spread the tomatoes out evenly on the foil and roast for 15-20 minutes, flipping halfway. If your tomatoes are large, you can cut them in half lengthwise to reduce the time.
• Add the roasted tomatoes, chopped onions, and garlic cloves to a blender and mix on high until smooth. Prepare 6 cups of vegetable broth (we use bouillon cubes, but pre-mixed stock also works). Set both of those aside.
• Heat 1 ½ tbsp oil over medium in a large stockpot. Add the dry noodles in and cook them while stirring constantly for 3-4 minutes, or until golden brown and fragrant.
• Pour the tomato mixture through a strainer into the pot and cook for another 1-2 minutes. Add the vegetable broth and bring the soup to a boil. Cover and reduce the heat to simmer for 10 minutes, or until the noodles are al dente.
• Season with salt and pepper to taste, then serve this soup immediately with garnishes of your choice (we enjoy queso fresco, cubed avocado, herbs, or lime). Enjoy!

SOPA DE FIDEO

Steps:

• Combine chicken broth, bay leaves and chicken breast in a large saucepan. Bring to a boil, reduce heat and simmer for 15-20 minutes until the chicken is tender. Remove the chicken from the broth. Remove and discard the bay leaves. Turn the heat down to the lowest setting to keep the broth warm. Chop the cooled chicken into small pieces.
• Heat olive oil in small pan. Add the poblano pepper strips, 1/2 the sliced onion and the garlic. Saute until the vegetables are soft. Remove the vegetables from the pan and set aside to use as garnish.
• Place the remaining onion in the same pan and saute until soft. Set aside.
• Place whole tomatoes into hot chicken broth for 1 minute. Remove tomatoes and slip off skins. Set tomatoes aside.
• Add vermicelli to simmering broth and cook for 4-6 minutes or until it is al dente. Remove the pasta from the broth and reserve.
• Do not discard the broth.
• Pour warm water over dried chili pepper to soften. This should take about 10 minutes. Chop cilantro stems and add to broth along with the thyme, cumin & marjoram, and tomato paste. Simmer for 10 minutes.
• Drain softened chili pepper. Remove the stem, slit down the length and remove the seeds. Place the seeded chili pepper, peeled tomatoes, and sauteed onion in a blender or food processor and process until it is a paste consistency. Add to the simmering broth. Add pasta and chopped chicken.
• Chop the reserved cilantro leaves finely. You should have about 2 tablespoons. Garnish soup with chopped cilantro, reserved poblano pepper strips and cooked onion slices.

SOPA DE FIDEOS: MEXICAN SOUP

Steps:

• Combine canned tomatoes, onion and garlic in a blender. Blend until smooth.
• Warm olive oil in a medium skillet and add fideo noodles. Cook over medium low heat, stirrly regularly, until all pasta noodles are golden brown. Remove from heat.
• Combine tomato mixture, chicken broth and the noodles in a medium saucepan. Season with pepper and salt.
• Bring to a boil then reduce to medium (gentle boil) until noodles are almost tender, about 7-8 minutes.
• Add chopped cilantro and cook 2 more minutes or until noodles are done.

SOPA DE FIDEO (MEXICAN NOODLE SOUP)

Steps:

• Begin with fideo pasta or break thin pasta into small pieces.In large pot, add three tablespoons of oil over medium heat. Add fideo, stir with a large spoon and toast fideo until nicely browned.Remove fideo from pot and set aside in a bowl.
• Add another tablespoon of oil and add the chopped onions, chopped red pepper (I ran out of red peppers) and serrano pepper (keep whole), stir and cook for about 4 minutes.
• Add chopped garlic and cook for another minute. Stir ingredients well.
• While onions, peppers and garlic is cooking, blend the tomatoes, oregano, one cup of broth and tomato bouillon until completely smooth.
• Pour contents to the pot and add the additional chicken broth to pot. Add salt and pepper to taste. Bring to a boil.After broth has boiled, cook broth for 10 minutes on medium low.
• Add the fideo to the pot and cook until pasta is cooked through. About another 10-12 minutes.Serve soup alone or with toppings.

MEXICAN SOPA DE FIDEO

Steps:

• Cut tomatoes in half and place them with the onion and garlic in a blender.
• Add 1 cup of chicken stock and blend until pureed.
• Preheat the oil in a large saucepan over medium heat.
• Add pasta and stir to coat with oil. Cook stirring constantly until the pasta is nicely browned.
• Pour the tomato sauce. Let it sizzle while mixing for about half a minute.
• Add remaining chicken stock. Season with salt and bring to a boil.
• Reduce the heat and let it simmer for about 10 minutes or until fideo pasta is well cooked.
• Adjust salt to taste and serve immediately.

SOPA DE FIDEO

Steps:

• Add tomatoes, onions, garlic, jalapeno and all seasonings to your blender and blend until completely smooth; set aside.
• Heat oil in a 4-quart or larger Dutch oven over medium heat. Add the fideo pasta and sauté, stirring constantly, until lightly browned about 3-5 minutes.
• Add the blender tomato sauce and chicken broth and bring to a boil. Reduce to a simmer for 8-10 minutes or until noodles are tender.
• Stir in lime juice and chopped cilantro. Season to taste with salt, pepper and/or cayenne pepper.
• Serve with your favorite toppings such as cheese, jalapenos, avocados, tortilla chips, Mexican crema/sour cream, crushed chips, etc.

MEXICAN SOPA DE FIDEO

Steps:

• Place roasted tomatoes, garlic, and onion into a blender. Process until you have a smooth mixture. Strain this mixture using a colander into a bowl and set aside.
• Heat oil in a large saucepan over a medium-low heat, and add the fideo noodles (vermicelli noodles.) Fry the noodles slightly, stirring often, until they have a light golden-brown color, 3-4 minutes.
• Pour the tomato mixture into the saucepan, and cook for about 1 minute. Stir in the chicken broth (or water mixed with the granulated bullion a). Bring to a boil, then reduce the heat to medium-low and cover the saucepan. Simmer until the fideo noodles are tender, about 8 minutes. Season with salt and pepper to taste.

SOPA DE FIDEO

Steps:

• Add the garlic, tomatoes, red-pepper flakes, cumin and salt to a blender, and blend until smooth. Set aside.
• Heat a medium pot over medium, then add the oil. Add the fideo to the hot oil and cook until toasted and aromatic, about 5 minutes. Be sure to constantly mix the fideo so it toasts evenly.
• Reduce the heat to low, then add the blended tomato mixture.
• Add 5 cups of water to the pot, along with the celery, carrot and bay leaf. Mix and taste for salt, adjusting if necessary.
• Increase to medium heat until simmering, then reduce to medium-low. Cook for 25 minutes, stirring occasionally, until the fideo is cooked through, the soup has melded together and the liquid has thickened.
• Remove the celery, carrot and bay leaf, and discard. Serve soup in bowls and top with any of your favorite sopa de fideo toppings.

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.

SOPA SECA DE FIDEOS

Steps:

• For dried chiles, toast them on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat with a spatula, until very aromatic, about 30 seconds. In a small bowl, cover the chiles with hot water and re-hydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water. (Canned chiles need only be removed from their sauce.)
• Roast the unpeeled garlic on the griddle or skillet, turning occasionally, until soft, about 15 minutes; cool and peel. Roast 1 1/2 pounds of the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on 1 side, about 6 minutes, then flip and roast the other side. Cool, then peel, collecting all the juices with the tomatoes.
• In a food processor or blender, process the roasted tomatoes, rehydrated or canned chiles, and garlic to a medium-fine puree. Heat 1 tablespoon of the oil in medium-size (4-quart) pot (such as a Dutch oven or Mexican cazuela) over medium-high. Add the puree and stir for about 5 minutes as it sears and thickens. Set aside.
• If using chorizo, cook in a little oil over medium heat, breaking up large lumps as you go, until thoroughly cooked, about 10 minutes. Scoop it out with a slotted spoon, draining as much oil as possible back into the skillet.
• Pour 6 tablespoons of the remaining oil into the skillet and return to the heat. When quite hot (drop a stray noodle in ? it should sizzle but not brown immediately), lay in about 1/3 of the noodle nests to fry until noticeably browned, about 1 minute, then flip and brown the other side. Remove with a slotted spoon, draining as much oil as possible back into the skillet, and drain on paper towels. Continue until all have been browned.
• Add the broth, oregano, and pepper to the tomato sauce. Core the remaining 1 pound of tomatoes and chop into 1/4-inch bits. Add and simmer briskly until the sauce thickens to the consistency of a juicy tomato sauce, about 5 minutes. Taste and season with salt.
• Add the noodles. In about 2 minutes pull the "nests" apart (they'll have softened enough to do it at this point), then add the zucchini and the chorizo (if you're using it). Simmer, stirring occasionally, until the noodles are tender but still firm, about 2 minutes.
• If using the cream, add it now, raise the heat to medium-high and boil quickly until the sauce returns to its previous consistency. Taste again and readjust the salt, if necessary.
• Stir in half of the grated cheese, scoop into a warm serving dish, sprinkle on the remaining cheese and the cilantro garnish, and it's ready to serve.

SOPA DE POLLO CON FIDEOS ~ CHICKEN NOODLE SOUP

Steps:

• Remove excess fat from chicken. Place chicken, giblets (except liver) and neck in 4-quart saucepan or deep pot. Add the other ingredients until boiling. Skim foam from broth; reduce fire. Cover and simmer for about 45 minutes or until the chicken juice is no longer pink inside when the thicker pieces are cut. Remove the chicken from the broth. Let the chicken cool for 10 minutes or until it is ready to touch. Strain the broth well; discarding the vegetables. Remove the skin and bones from the chicken. Cut the chicken into 1/2-inch pieces. Trim the fat from the broth.
• Remove the chicken from the broth. Let the chicken cool for 10 minutes or until it is ready to touch. Strain the broth well; discarding the vegetables. Remove the skin and bones from the chicken. Cut the chicken into 1/2-inch pieces. Trim the fat from the broth.
• Soup
• Prepare the chicken and broth. Refrigerate the cooked chicken pieces until they are about to be added to the broth. Add enough water to the broth to measure 5 cups. Heat broth, carrots, celery, onion, sofrito, and granulated chicken bouillon to boiling in 4-quart saucepan; reduce fire. Cover and simmer for 15 minutes or until carrots are tender.
• Add the noodles and chicken. Heat until boiling; reduce fire. Cook uncovered for 7 to 10 minutes or until noodles are done. Sprinkle with parsley.

HOW TO MAKE SOPA DE FIDEO

Steps:

• Toast dried chillies in a skillet, using a spatula to press them flat, for about 30 seconds until they become aromatic. Put the chillies into a small bowl and cover with hot water for 30 minutes to rehydrate them, stirring them often. Once rehydrated, drain them and discard the water. In the skillet, roast unpeeled garlic for about 15 minutes until it has softened, turning from time to time. Line a baking sheet with foil and place your tomatoes onto it. Place beneath a very hot grill to char on both sides, which takes about 6 minutes per side. Once charred, allow the tomatoes to cool and peel, making sure you do not leave behind any juices. Using either a food processor or blender, blend the charred tomatoes, chillies and garlic until they form a thin puree. Using a large dutch oven, heat a tablespoon of oil over medium heat and add the puree, stirring frequently until it thickens, about 5 minutes. Set aside. If you want to make your dish meaty, cook chorizo for about 10 minutes, breaking it up as you cook. Drain the cooked chorizo of oil with a slotted spoon and set aside. Heat the remaining 6 tablespoons of oil in the skillet; you will want it to be hot enough that a noodle will sizzle the moment it touches the oil, but does not brown or burn immediately. Once the oil is hot enough, pour in about 1/3 of the noodles and fry, turning, until both sides are browned. Using a slotted spoon, drain the browned noodles of oil and set them on a piece of paper towel to capture any excess oil. Repeat until all noodles have been cooked. Bring the tomato puree to a simmer and add in the broth, oregano and pepper. Core and chop the remaining tomatoes and add them in. Bring everything to simmer until the mixture begins to thicken and has a tomato sauce appearance. Taste and season with salt and pepper as necessary. Add in the noodles and separate as they cook in the sauce. Add the chorizo or zucchini, if using. Simmer the sauce for about two minutes, until the noodles are tender. If you are using cream, pour it in and bring the heat to medium high so that it boils and thickens. Taste and season with salt and pepper as necessary. Stir in about half of the cheese before transferring to a serving bowl. Top the soup with chopped cilantro and the reminder of the cheese.