CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
Mexican |
Mexican |
6 |
Servings |
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 |
INSTRUCTIONS
* 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
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