I made this fideo recipe from the Fonda San Miguel cookbook. If you have not heard of fideo before, it is a delicious dry vermicelli soup from Mexico. Fideo may be the simplest of Mexican foods. This recipe, however, is one of the fancier ones. It’s from Fonda San Miguel, after all. Serve this soup as a first course, followed by a beef dish like carne asada, or chicken like Arroz con Pollo.
Ingredients
- 1 7-ounce package Mexican fideo or vermicelli
- 4 tablespoons safflower oil or other vegetable oil
- 1 medium white onion, chopped
- 2 garlic cloves, minced
- 2 large tomatoes, chopped
- 1 tablespoon chopped cilantro leaves, with 1 teaspoon reserved for garnish
- 4 cups chicken broth
- 2 to 4 chipotle chiles in adobo sauce, chopped (optional)
- Sea salt and ground black pepper to taste
- 1/2 cup sour cream for garnish
- 1/2 cup shredded panela cheese for garnish
Instructions
- In a 4-quart saucepan, heat the oil over medium heat.
- Break the fideo coils into 1-inch pieces and cook over medium heat for 2 minutes. Add the chicken broth and chiles.
- Add the onion, garlic, tomatoes and cilantro for about 20 minutes, or until the liquid is absorbed and the pasta is tender. Check seasonings, adding salt and pepper if necessary.
- Serve on small plates or bowls topped with a tablespoon of sour cream. Sprinkle with the shredded cheese and reserved cilantro.
- Serves 4 to 6.
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