Sopa seca de fideo (dry angel hair pasta "soup") from The Essential Cuisines of Mexico: Revised and updated by Diana Kennedy

  • canned chipotle chiles in adobo sauce
  • crème fraîche
  • angel hair pasta
  • tomatoes
  • cheddar cheese
  • white onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PrincessK on July 29, 2010

    Per DivingDiva brown coils of fideos until deep golden, drain. Blend tomatoes, onion, garlic, salt and fry in same pan and oil that fideos were. When hot and somewhat reduced add the cooked fideos back in along with some chicken stock, cover and simmer until most of the liquid has been absorbed. Transfer mixture to a baking dish, cut chiles chipotles en adobo into strips and tuck into the fideos, drizzle with crema, cover and bake about 15-20 min. Garnish with more crema, onion rings, crumbled cotija. It's great by itself, or with a green salad. Also pairs well with chicken, pork, shrimp and eggs (especially fried or poached). It's a good potluck dish and is a nice change of pace from rice and potatoes. Can be served hot or cold, I prefer hot. I usually have to add more liquid for the baking stage and sometimes I just add the chipotles to the tomatos when I blend them. It's not really a quick to fix dish, but it is easy and really tasty

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.