Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 6 Servings
Total Time (median): tell us
Ingredients
- 2 lb Coiled fideos (vermicelli)
- 1/4 c Oil
- 1 c Tomato sauce
- 1 ts Salt -- or to taste
- 1/4 c Garlic puree -- *
- 1 White onion -- chopped
- 6 c Stock -- hot
- 1 c Combination cheese --
- Shredded
- 1/2 c Bell pepper -- chopped
- 1 c Fresh tomato -- chopped
- Garnish---
- 1 c Combination cheese --
- Shredded
Preparation
* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. ** Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (which is not readily available in the United States), we devised what I call "combination cheese". It is equal parts shredded yellow cheddar, provolone and jack cheeses. Sopa seca means dry soup and refers to a dish made with rice or a pasta that absorbs all the cooking liquid. Here is one of our favorites and it really does not have a meaningful English translation. In a skillet, lightly brown fideos coils on both sides in hot oil. Transfer to a 4-quart saucepan. Add remaining ingredients, except cheese, and simmer over low heat 20 minutes. Stir once or twice, separating coils with a long fork. Add 1 cup cheese and stir. Continue cooking, uncovered, until all the liquid has been absorbed. Garnish with additional cheese. Recipe By : El Charro Cafe Favorite Recipes From: El Charro Cafe Favorite Recipes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
