Sopa de Fideo is truly comfort food. Enjoy this delicious Mexican soup by Juanita's Cocina, you'll love the rich flavors of the spices and chiles.
How to make Sopa de Fideo with Juanita’s Cocina-
I thought long and hard about the perfect dish to share here at Chef Dennis’ place. I wanted something that was not only delicious but something that spoke about me as a food blogger and home cook.
When my son was very young and I was a very young mother, we ate sopa de fideos all of the time, sometimes several times a week. I was a single mother, putting myself through college, while trying to raise a child who had multiple health issues and other challenges.
Fideos was an inexpensive dish to make. It filled our bellies but it didn’t break the bank. In leaner times, my son and I had only noodles and tomato broth. When times were better, I’d add meat and veggies to the soup. The one constant ingredient each time I made fideos was love.
I went on to graduate from college and entered my career of choice. I no longer had to make fideos every week for us to share. I promised myself that I’d never be back at a place in my life where all I ate was the same things, over and over, because that was all that I could afford.
Sopa de fideos is often referred to in the Mexican culture as “poor man’s food”. And while I may not agree and I would never say we were “poor”, I would say that we had times where we had to eat what we could afford. I don’t know that I ever promised myself to never eat fideos again, but I never stopped at that section of the grocery aisle. I never put the ingredients in my basket. Whether that was by choice or because of some subconscious decision, I’ll never know.
What I do know is that I’m in a very different place now. And I settled on sopa de fideos for this guest post because it brought me back to a time when things were simpler, and it conjured images that were comforting and satisfying…and delicious.
While this dish may seem simple (it is), it is layered with deep, earthy flavors and spice. Simple doesn’t have to mean bland or unappetizing. Simple can mean satisfyingly comfortable. Simple can be all of the best memories of your life.
I hope you make this dish to share at your family table…not because it’s simple, but because of all it has to offer.
Making this dish brought back lots of memories for me. Wonderful memories and reflections.
The best part of making this dish? I was able to share new memories with my wife. I was able to serve her a simple yet delicious dish, and I was able to share with her the history behind this dish for me.
What’s that dish for you? What’s the one dish that brings back a flood of memories and comfort?
If you’ve tried this Sopa de Fideo recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
If you enjoyed this recipe. you might also like my Enchilada Recipe.
- 3-4 dried chiles I used 2 guajillos and one ancho
- 2 tsp oil divided
- 1/2 medium onion diced finely
- 4 cloves garlic diced finely
- 1 cup canned crushed tomatoes
- 6-8 cups chicken broth depends on your desired consistency
- 1/2 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp ground allspice
- 1/4 tsp cayenne
- 8 oz fideo pasta (you can substitute angel hair pasta broken into small pieces)
- 1 lime cut into wedges
- Chopped cilantro for garnish
- In a large skillet or saucepan, toast the chiles on each side for about 10 seconds, or just until they begin to puff. Cover the chiles with enough water to submerge them, bring the water to a boil, and then turn off the heat. Allow the chiles to soften in the water for approximately 30 minutes. Once the chiles have soaked, remove them from the water, remove the stems, and place them in a blender.
- Heat 1 tsp. of oil in a large pot/dutch oven over medium heat. Add the onions and cook until translucent, for approximately 5 minutes. Add the garlic and cook for 30 more seconds.
- Add the cooked onions and garlic to the blender with the chiles. Add the tomatoes, 1 cup of broth, chili powder, cumin, allspice, and cayenne. Puree the mixture until smooth.
- In the same pot you used to saute the onions and garlic, add the other tsp. of oil and heat over medium heat. Once oil is hot, add the fideo and cook for 2 minutes until it becomes a little toasted and brown, ensuring that you stir constantly.
- Add the chile/tomato mixture to the pot with the pasta. Add approximately 5 more cups of broth. Bring the sopa to a boil over high heat, reduce the heat to medium and allow the pasta to simmer for approximately 10 minutes until it is tooth-tender. If the broth thickens or disappears too much for your liking, feel free to add more chicken broth.
- Taste for seasoning and add salt and pepper as needed.
- Serve fideos in a bowl with cilantro and a lime wedge. You can add a sprinkling of Mexican cheese (such as queso quesadilla or queso fresco) when serving as well.