Sopa Seca de Fideos (Mexico) Recipes

Sopa Seca de Fideos (Mexico) Recipes

Following this rule, its full flavour will be attained and it is best digested. To taste pasta at its best, just follow these simple guidelines and cooking times:

Pour a generous amount of water (1 liter per 100 grams of pasta) into the pot and put on the heat.
Add salt (10 grams per liter of water).

When the water begins to boil, add the pasta to the pot.

Let the water return to a boil, stirring the pasta from time to time, cooking it per the “boiling time” displayed on the pasta label.

Use a colander to drain the pasta, and then put the pasta on a plate. Add your favourite sauce, mix well and serve hot.

Ingredients. SERVES 3

500 grams fideos (thin pasta)
6 medium tomatoes, blanched and peeled
2-3 tablespoons olive oil
1/2 white onion, chopped
2-3 cloves garlic, peeled
500 milliliters chicken stock
Parsley, finely chopped
Grated queso anejo, to taste
Avocado slices (optional)

Directions

2. Heat the olive oil in a large, deep skillet over low heat and add the dry fideos. Stir the fideos
3.  Add the tomato mixture to the skillet with additional olive oil if necessary, and simmer over
4. The dish is done when the fideos are cooked and there is no more water in the pan (you may need

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