Wednesday, July 6, 2016

Sopa de Fideo


This is kind of a Tex-Mex version of chicken noodle soup. Sopa means soup and fideo is a noodle that is kind of like broken vermicelli noodles.  My wonderful friend and coworker who comes from Laredo, Texas, introduced me to fideo several years back, and I wanted to try my hand at it.  The way she does it is different than the way I tried and a lot easier.  

But I came across a recipe that someone's grandmother, who came from Mexico, insisted that the fideo be cooked this way. So I tried it, and we thought it was fantastic!  There is a long cook time here, but it seems to go fast since you add to it every 15 minutes.  Supposedly cooking the noodles slowly for a long time and adding in liquid in intervals causes the noodles to be infused with more flavor and will keep your soup from solidifying in the fridge overnight (it worked...it was still soup the next day).  I roasted the veggies before blending them, and you can absolutely taste the "roast" in the sauce. We added rotisserie chicken to it, but we imagined all kinds of possibilities, like carnitas or shredded beef.  This is hands down one of the best things I've made in a while. Enjoy!

SOPA DE FIDEO
FOR THE TOMATO SAUCE:
1 large onion, rough chopped
3 large Roma tomatoes, quartered
1 large jalapeno, stemmed, seeded, and sliced
3 cloves garlic, peeled and rough chopped
Olive oil
Salt & pepper, to taste
1/2 C water

FOR THE SOPA:
One 5-ounce package fideo
2 T vegetable oil
3 C chicken stock
3 C water
1 rotisserie chicken, shredded
Fresh cilantro, for serving

Preheat the oven to 375 degrees.  Put the garlic and all of the veggies for the sauce on a sheet tray and spread them out.  Drizzle them with a little olive oil and sprinkle on some salt and pepper.  Roast the veggies in the oven for about 30 minutes or until the are soft and start to look slightly charred. Put the veggies and the 1/2 C water into a blender and blend until smooth.  

Put the tomato sauce into a large pot and turn on very low. Put the vegetable oil into a large skillet, big enough to spread the fideo out in sort of a single layer.  Heat the oil to medium. Add the fideo to the oil.  Cook and continuously stir the fideo until it is browned but not burned.  Don't walk away from it or stop stirring.  When the fideo is browned, drain it on a paper towel.  Add it to the tomato sauce.  Add in 2 C of the chicken stock and bring to a boil.  Cook for 5 minutes.  Turn the heat down to low and cover the pot.  Cook for 15 minutes.

After 15 minutes, add in 2 C water and stir the pot.  (You will have to slightly adjust the temperature each time you add something to make sure the liquid is bubbling slightly but not boiling and not still.)

After another 15 minutes, add in the last 1 C chicken stock and stir.  Check your temperature and cover.  Wait 10 minutes and add in the last cup of water and the shredded chicken.  (We used most of the rotisserie chicken but not quite all of it.)  Cover and cook for about 10 minutes.  Serve with the cilantro on top.

Adapted loosely from Azucar and Spice

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