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Tuesday, October 6, 2015

Sopa de Fideo a los Cuatro Chiles (Mexican Fideo Soup w/ Four Chiles)

Sopa de Fideo a los Cuatro Chiles is a traditional Mexican fideo soup in a tomato broth seasoned with four types of chiles.


Sopa de Fideo a los Cuatro Chiles - lacocinadeleslie.com

We are finally experiencing cooler temperatures here in Mexico which makes it perfect weather to enjoy a bowl of a comforting sopa (soup). You are never too old to enjoy a bowl of Sopa de Fideo. If traditional Sopa de Fideo can cure what ails you, this version made with four varieties of chiles is no exception. Each of the chiles adds flavor, earthiness, and a touch of smokiness. While we removed all of the seeds from the chiles, which is where most of the heat comes from, this soup still has some kick to it. Sopa de Fideo a los Cuatro Chiles is the perfect soup to nurse you back to health when you are feeling under the weather, or for those days when you’re just looking for something that’ll warm you up on a crisp fall afternoon.  


Mexican Fideo Soup w/ Four Chiles - lacocinadeleslie.com

Sopa de Fideo a los Cuatro Chiles 
(Mexican Fideo Soup w/ Four Chiles)
lacocinadeleslie.com

Ingredients:
  • 1 dried ancho chile
  • 1 dried guajillo chile
  • 1 dried chile de arbol
  • 3 roma tomatoes
  • 4 cups water
  • ½ medium onion
  • 1 serrano chile, stem and seeds removed
  • 1 clove garlic
  • 2 tablespoons olive or vegetable oil
  • 8 oz. fideo or vermicelli
  • 4 cups chicken broth
  • Fresh cilantro


Directions:
Remove stems and seeds from dried chiles. Lightly toast the three dried chiles in a small non-stick skillet over low heat just until the chiles start to turn a darker color; remove from heat. Place dried chiles, tomatoes, and water in a medium saucepan. Bring to a boil over high heat; reduce heat to low and let simmer until tomatoes are fully cooked. Remove from heat and let cool slightly.

Puree the tomatoes, chiles, and the water they were cooked in with the onion, serrano chile, and garlic in a blender until smooth; set aside.

Heat 2 tablespoons olive or vegetable oil in a Dutch oven or 3-quart saucepan over médium-high heat. Fry the fideo, stirring constantly, until golden brown. Carefully pour in the tomato-chile puree, stirring gently to combine. Add the chicken broth and a couple of sprigs of fresh cilantro. Cover saucepan and let soup come to a boil. Reduce heat and season with salt, as needed. Continue to simmer over low heat for 20 to 25 minutes or until the fideo noodles have completely cooked and the broth has thickened slightly.

Ladle into bowls and garnish with fresh cilantro leave. Serve with warm tortillas or your favorite sandwich. Enjoy!



*Note: When removing seeds from fresh chiles remember to wear plastic gloves! If your skin should happen to come in contact with the seeds, wash your hands immediately with a mixture of soap and baking soda. 



















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