Best Noodles Mexicana Recipes

MEXICAN SOPA DE FIDEO

Steps:

• Place roasted tomatoes, garlic, and onion into a blender. Process until you have a smooth mixture. Strain this mixture using a colander into a bowl and set aside.
• Heat oil in a large saucepan over a medium-low heat, and add the fideo noodles (vermicelli noodles.) Fry the noodles slightly, stirring often, until they have a light golden-brown color, 3-4 minutes.
• Pour the tomato mixture into the saucepan, and cook for about 1 minute. Stir in the chicken broth (or water mixed with the granulated bullion a). Bring to a boil, then reduce the heat to medium-low and cover the saucepan. Simmer until the fideo noodles are tender, about 8 minutes. Season with salt and pepper to taste.

TRADITIONAL MEXICAN SOPA DE FIDEO RECIPE

Steps:

• Cut the tomatoes in half and remove the seeds. Puree the tomatoes, onion, and garlic and set aside.
• Preheat 3 tbsp. of vegetable oil to medium-hot. Add the noodles and stir to coat with oil. Continue stirring until the noodles have started to brown.
• Strain the pureed tomatoes, onion, and garlic into the noodles. Notice the color of the noodles. Some of them should be very brown. The browned noodles add depth of flavor to the soup.
• Add the chicken broth and stir.
• Bring the soup to a boil. Cover and reduce to low heat. Cook for 10 minutes.
• Check the salt and adjust to taste before serving.
• Serve your soup with a couple of lime halves. A squirt of lime brings the flavors together. A little chopped avocado is a nice touch.

MEXICAN PASTA BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from the heat. , Meanwhile, combine the pasta, 1/2 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

MEXICAN NOODLE SOUP (SOPA DE FIDEO)

Steps:

• Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
• Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.

SOPA SECA: MEXICAN NOODLE CASSEROLE

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