Sopa Seca de Fideos Recipe

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Sopa Seca de Fideos
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Ingredients
14
Count
Nutrition
473
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. For dried chiles, toast them on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat with a spatula, until very aromatic, about 30 seconds. In a small bowl, cover the chiles with hot water and re-hydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water. (Canned chiles need only be removed from their sauce.)
  2. Roast the unpeeled garlic on the griddle or skillet, turning occasionally, until soft, about 15 minutes; cool and peel. Roast 1 1/2 pounds of the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on 1 side, about 6 minutes, then flip and roast the other side. Cool, then peel, collecting all the juices with the tomatoes.
  3. In a food processor or blender, process the roasted tomatoes, rehydrated or canned chiles, and garlic to a medium-fine puree. Heat 1 tablespoon of the oil in medium-size (4-quart) pot (such as a Dutch oven or Mexican cazuela) over medium-high. Add the puree and stir for about 5 minutes as it sears and thickens. Set aside.
  4. If using chorizo, cook in a little oil over medium heat, breaking up large lumps as you go, until thoroughly cooked, about 10 minutes. Scoop it out with a slotted spoon, draining as much oil as possible back into the skillet.
  5. Pour 6 tablespoons of the remaining oil into the skillet and return to the heat. When quite hot (drop a stray noodle in – it should sizzle but not brown immediately), lay in about 1/3 of the noodle nests to fry until noticeably browned, about 1 minute, then flip and brown the other side. Remove with a slotted spoon, draining as much oil as possible back into the skillet, and drain on paper towels. Continue until all have been browned.
  6. Add the broth, oregano, and pepper to the tomato sauce. Core the remaining 1 pound of tomatoes and chop into 1/4-inch bits. Add and simmer briskly until the sauce thickens to the consistency of a juicy tomato sauce, about 5 minutes. Taste and season with salt.
  7. Add the noodles. In about 2 minutes pull the nests apart (they'll have softened enough to do it at this point), then add the zucchini and the chorizo (if you're using it). Simmer, stirring occasionally, until the noodles are tender but still firm, about 2 minutes.
  8. If using the cream, add it now, raise the heat to medium-high and boil quickly until the sauce returns to its previous consistency. Taste again and readjust the salt, if necessary.
  9. Stir in half of the grated cheese, scoop into a warm serving dish, sprinkle on the remaining cheese and the cilantro garnish, and it's ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 472.94 Kcal (1980 kJ)
Calories from fat 381.16 Kcal
% Daily Value*
Total Fat 42.35g 65%
Cholesterol 75.86mg 25%
Sodium 363.67mg 15%
Potassium 429.53mg 9%
Total Carbs 7.22g 2%
Sugars 2.61g 10%
Dietary Fiber 0.97g 4%
Protein 19.36g 39%
Vitamin C 9.2mg 15%
Iron 1.4mg 8%
Calcium 210.3mg 21%
Amount Per 100 g
Calories 237.72 Kcal (995 kJ)
Calories from fat 191.58 Kcal
% Daily Value*
Total Fat 21.29g 65%
Cholesterol 38.13mg 25%
Sodium 182.79mg 15%
Potassium 215.9mg 9%
Total Carbs 3.63g 2%
Sugars 1.31g 10%
Dietary Fiber 0.49g 4%
Protein 9.73g 39%
Vitamin C 4.6mg 15%
Iron 0.7mg 8%
Calcium 105.7mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.8
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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