Soups

Sopa Seca de Fideos

Dry Fideo Soup

This is not my Grandma recipe, but we will try to prepare these Fideos as delicious as she used to.

500 grams Fideos (thin noodles)
*6 tomatoes regular size boiled and peeled
oil
1/2 onion
1 big garlic
500 ml.. chicken stock
Parsley finely chopped
Sour cream
Grated Queso anejo or any fresh cheese

I used to prepare first my tomato puree, what we call "recaudo", so the tomatoes, the onion, and the garlic go to the blender. Here I have to mention that Mi Tata Lucita used to leave the skin of the tomatoes, it gave a very nice appearance, but this is up to you.

It is recommended to prepare this dish in a saucepan or a frying pan, we will cook low heat, since the noodles are very easy to burn. When the oil is warm, add the noodles and stir constantly, they must get golden uniformly, remove them from the saucepan and put aside.

Add the tomato mix in the pan and fry well, add just a little oil to fry since the fideos are already oily. Here we can cook with medium heat, when it is well fried, add the chicken stock and let it boil. I would advice, not to use all of it at this moment, so reserve 1/4 of the amount, if it is needed later. When this caldillo is boiling add the noodles, and reduce the heat to low. Add salt and the parsley and let it cook.

You must be careful that the noodles have enough stock to be cooked, but not so much since they must be dry at the end. It will be ready when the noodles are cooked, and there is no water in the pan. Add the sour cream and the anejo cheese.

Optional: You may have handy some avocado strives and some canned "rajas de jalapeno en escabeche", they go very well with this dish.

Notes:
This recipe needs a very red puree, since it is the charm of the dish.