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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A dry fideo (vermicelli) soup. Vermicelli noodles, along with red rice, are everyday fare on Mexican tables. Ingredients:
4 tablespoons cooking oil |
1 medium white onion, in slices |
1 clove garlic, minced |
3 toasted peeled seeded and deveined poblano chiles, in strips (rajas) |
1 (400 g) can canned corn niblets, drained |
1 chicken bouillon cubes or salt |
2 cups water |
1 (200 g) package vermicelli, fried until golden brown and excess oil drained |
3/4 cup half-and-half cream (or media crema) |
Directions:
1. Heat oil and fry onion slices, garlic, poblano strips and corn niblets.
2. Add the bouillon cube or salt, the water and the pre-fried vermicelli.
3. Let liquid consume and take away from stove.
4. Add the half-and- half cream and serve immediately.
5. Canned or frozen ready-to-use poblanos may be used to save time and labor.
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