Sopa Seca De Fideos Recipes

Steps:

• Preheat the oven to 375 degrees F. Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate. Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey. Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top. Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved

Steps:

• Heat oil in a large skillet over medium heat. Add noodles; fry until golden brown, about 4 minutes. Transfer to a bowl and set aside. Add onion and garlic to the skillet. Cook and stir until translucent, about 5 minutes. Add tomato puree and bay leaves; cook until heated through, about 3 minutes.
• Pour tomato mixture carefully into a blender; add water. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the skillet; add bouillon and salt. Bring to a boil. Reduce heat to low and add the fried noodles. Cook until the noodles are tender and have absorbed most of the tomato sauce, about 15 minutes more.

Steps:

• Preheat the broiler. Toss the tomatoes, white onion, garlic and 1 tablespoon olive oil on a baking sheet; spread out evenly. Broil until the onion and garlic are slightly charred and softened, 3 to 5 minutes. Transfer the onion and garlic to a blender and flip over the tomatoes on the baking sheet. Continue broiling the tomatoes until the skins shrink and char, 5 to 7 more minutes.
• Add the tomatoes to the blender, along with any juices left on the baking sheet; process until chunky but well combined. Add the cilantro and puree. Season with salt and pepper.
• Heat a large pot over medium-high heat. Add the remaining 1 tablespoon olive oil, then add the fideos. Cook, stirring, until golden, 5 to 7 minutes; remove to a plate. Reserve the pot.
• Pour the blended tomato sauce into the pot. Bring to a boil, then simmer over medium-low heat until slightly reduced, 5 to 8 minutes. Stir in the ancho chile powder, coriander, chili powder and 2 1/2 cups water. Bring to a boil.
• Return the fideos to the pot. Adjust the heat so the liquid simmers; cook, stirring, until the fideos are almost al dente, 13 to 15 minutes. Add the shrimp, cover and cook until the fideos and shrimp are cooked through, 5 to 7 more minutes. Season with salt and pepper. Divide among bowls. Top with crema and cilantro.

Steps:

• Preheat the oven to 375 degrees F.
• Brush a 9-inch square baking dish with oil.
• Heat the extra-virgin olive oil in a large skillet over medium heat.
• Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes.
• Transfer the bundles and any broken pieces to a plate.
• Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes.
• Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds.
• Add the diced tomatoes with their juices.
• Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes.
• Stir in the broth, the toasted fideos, salt, and pepper, to taste.
• Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes.
• Stir in the chicken.
• Remove the bay leaf.
• Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil.
• Bake until the cheese melts and the casserole is hot through and through, about 20 minutes.
• If desired, serve with some crema drizzled over the top.

Steps:

• *NOTE: original recipe specified 1 tablespoon chili powder.
• Leave the dried pasta in the bag and using a rolling pin, crush the pasta until it is 1/8"-1/4" long.
• Heat 2 tablespoons of the olive oil over medium heat. Add the pasta; stirring constantly until light browned, approximately 4-5 minutes.
• In another small pan, heat the remaining 1 tablespoon of olive oil and lightly saute the red bell pepper until softened.
• Place the white onion, garlic, tomatoes, oregano and jalapeno in a blender and puree until smoothe. Add the puree to the fideos pasta, then add the broth (or water) and the red bell pepper. Stir only a few times.
• Cover pan and cook over low heat 10 minutes or until all moisture is absorbed.
• Fluff with a fork, transfer to a serving platter and top with the cheese and parsley.