El Charro Sopa Seca De Fideos (vermicelli "soup")

CATEGORY	CUISINE	TAG	YIELD
Dairy	Mexican	Mexican	6	Servings

INGREDIENTS

2	lb	Coiled fideos, vermicelli
1/4	c	Oil
1	c	Tomato sauce
1	t	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
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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 194 Calories From Fat: 108 Total Fat: 12.1g Cholesterol: 7.2mg Sodium: 1003.2mg Potassium: 501.3mg Carbohydrates: 14.6g Fiber: 1.3g Sugar: 6.9g Protein: 7.3g