• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

El Charro Sopa Seca De Fideos (Vermicelli "Soup")

  • Recipe Submitted by on

Category: Mexican

 Ingredients List

  • 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


* 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

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.

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