| 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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