Photograph of the finished Sopa seca de fideo

Mexico · Mì fideo rang xốt cà chua Sopa seca

Sopa seca de fideo

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fideo noodles Fideo noodles 1.1 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 1.6
  • Photograph of Chipotle in adobo Chipotle in adobo 2.8 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 8.5 oz
  • Photograph of Sour cream Sour cream 1 cups
  • Photograph of Avocado Avocado 2
  • Photograph of Coriander Coriander 2.8 oz

Method

  1. 1 Toast dry fideo noodles in oil for 5 minutes until they turn a uniform golden brown.
  2. 2 Roasting the noodles beforehand is crucial; unroasted noodles will become mushy and turn into a porridge when they absorb the sauce.
  3. 3 Blend the tomatoes with the onions, garlic, and chipotle peppers, then strain through a sieve.
  4. 4 Fry the sauce in a pan for 6 minutes to darken it and reduce its acidity.
  5. 5 Add the roasted noodles, then pour in 350 ml of water and simmer for 12 minutes, stirring twice.
  6. 6 Cook until the noodles have absorbed all the water and the bottom of the pot is dry; that's the meaning of sopa seca: dry soup.

With an appliance

  • Air fryer 32 min

    Replace step 1: mix fideo noodles with a teaspoon of oil, spread in a basket and steam over high heat at 180 degrees for 4 minutes, shaking at minute 2; about 1 minute faster, the noodles will brown more evenly and use less oil than pan-frying. Step 5: continue cooking in the sauce for 12 minutes to allow the noodles to absorb enough liquid.

Start cooking