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Receta El Charro Sopa Seca De Fideos (Vermicelli "Soup")
by Global Cookbook

El Charro Sopa Seca De Fideos (Vermicelli "Soup")
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Ingredientes

  • (Vermicelli "Soup")
  • 2 lb coiled fideos (vermicelli)
  • 1/4 c. oil
  • 1 c. tomato sauce
  • 1 tsp salt -- or possibly to taste
  • 1/4 c. garlic puree --
  • 1 x white onion -- minced
  • 6 c. stock -- warm
  • 1 c. combination cheese -- shredded
  • 1/2 c. bell pepper -- minced
  • 1 c. fresh tomato -- minced
  • 1 c. combination cheese -- shredded

Direcciones

  1. 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
  2. In a blender with about 2 c. of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
  3. Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (that 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 possibly a pasta which absorbs all the cooking liquid. Here is one of our favorites and it really does not have a meaningful English translation.
  4. In a skillet, lightly brown fideos coils on both sides in warm oil. Transfer to a 4-qt saucepan. Add in remaining ingredients, except cheese, and simmer over low heat 20 min. Stir once or possibly twice, separating coils with a long fork. Add in 1 c. cheese and stir. Continue cooking, uncovered, till all the liquid has been absorbed. Garnish with additional cheese.