Sopa Seca
By Kelly SongPublished on February 22, 2023
Time
1 hour
Yield
Serves 4
Ingredients
Before You Begin
Look for short, “broken” fideos pasta, about 1 inch in length, and not coiled noodles, which are also known as fideos. We developed this recipe using an 8-ounce package of fideos, but they are also sold in 7-ounce packages. If all you can find is a 7-ounce package, there’s no need to buy a second package to make up the extra ounce. If you can't find short fideos, substitute 8 ounces thin spaghetti or angel hair, broken into 1- to 2-inch lengths; loosely wrap pasta in dish towel and then press the bundle against the corner of the counter to break into short pieces. Knorr brand chicken bouillon is traditional; if you can't find the loose powder, you can crush two to three bouillon cubes and then measure 2 tablespoons. For a spicier dish, use the greater amount of chipotle chile.
Instructions
- Heat fideos and 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat, stirring constantly, until fideos are deep golden brown but not burnt, 4 to 5 minutes. Transfer fideos to large bowl; set aside. Wipe skillet clean with paper towels.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add tomatoes, onion, and garlic and cook until tomatoes are very soft and have released some of their juices, 8 to 10 minutes.
- Process tomato mixture, water, bouillon powder, chipotle, oregano, salt, and pepper in blender until smooth, about 1 minute, scraping down sides of blender as needed. Transfer mixture to 8-cup liquid measuring cup; add extra water as needed to reach 5 cups.
- Transfer tomato mixture to again-empty skillet. Using rubber spatula or wooden spoon, gently stir in fideos until fully submerged in tomato mixture. Spread fideos into even layer, and bring to simmer over medium-high heat. Reduce heat to low, cover, and simmer, stirring every 5 minutes, until fideos are tender and sauce is fully absorbed, 20 to 25 minutes, adjusting heat as needed to maintain very gentle simmer. Season with salt and pepper to taste.
- Transfer sopa seca to serving bowls. Divide avocado, queso fresco, crema, and cilantro evenly over fideos. Sprinkle with chicharrones, if using. Serve.
Time
1 hourYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Sopa seca, which translates to “dry soup,” is a popular comfort food dish. The one-pan, weeknight-friendly dish uses fideos, which are short, golden noodles with an angel hair–like thinness. We started by toasting the noodles to bring out their nutty flavors, and then we finished cooking them in a savory, tomato-based simmering liquid. To build the liquid, we cooked down the tomatoes, onion, and garlic to eliminate any harsh, raw flavors; this extra step also yielded a creamier, more velvety consistency from the tomatoes. We then blended the mixture with chipotle peppers, which added a subtle heat and smoky flavor. We used a combination of water and chicken bouillon, a pantry staple, to thin out the cooking liquid while infusing it with savory flavor. The noodles and liquid were simmered together until the sauce was absorbed and coated each noodle with a luxurious finish. We topped the sopa seca with cooling ingredients such as crema and queso fresco to balance the spice, along with fresh and bright toppings like cilantro and avocado.
Before You Begin
Look for short, “broken” fideos pasta, about 1 inch in length, and not coiled noodles, which are also known as fideos. We developed this recipe using an 8-ounce package of fideos, but they are also sold in 7-ounce packages. If all you can find is a 7-ounce package, there’s no need to buy a second package to make up the extra ounce. If you can't find short fideos, substitute 8 ounces thin spaghetti or angel hair, broken into 1- to 2-inch lengths; loosely wrap pasta in dish towel and then press the bundle against the corner of the counter to break into short pieces. Knorr brand chicken bouillon is traditional; if you can't find the loose powder, you can crush two to three bouillon cubes and then measure 2 tablespoons. For a spicier dish, use the greater amount of chipotle chile.
Instructions
- Heat fideos and 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat, stirring constantly, until fideos are deep golden brown but not burnt, 4 to 5 minutes. Transfer fideos to large bowl; set aside. Wipe skillet clean with paper towels.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add tomatoes, onion, and garlic and cook until tomatoes are very soft and have released some of their juices, 8 to 10 minutes.
- Process tomato mixture, water, bouillon powder, chipotle, oregano, salt, and pepper in blender until smooth, about 1 minute, scraping down sides of blender as needed. Transfer mixture to 8-cup liquid measuring cup; add extra water as needed to reach 5 cups.
- Transfer tomato mixture to again-empty skillet. Using rubber spatula or wooden spoon, gently stir in fideos until fully submerged in tomato mixture. Spread fideos into even layer, and bring to simmer over medium-high heat. Reduce heat to low, cover, and simmer, stirring every 5 minutes, until fideos are tender and sauce is fully absorbed, 20 to 25 minutes, adjusting heat as needed to maintain very gentle simmer. Season with salt and pepper to taste.
- Transfer sopa seca to serving bowls. Divide avocado, queso fresco, crema, and cilantro evenly over fideos. Sprinkle with chicharrones, if using. Serve.
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