Ingredients

The following ingredients have 4 Servings
  • 3 medium tomatoes (or use 15 ounce can tomato sauce)
  • 1 small onion (chopped)
  • 4 cloves garlic
  • 3 cups chicken stock (use 1.5 cups for more pasta like – use 6 cups for a soupier sopa de fideo)
  • 1 teaspoon ancho powder
  • 1 teaspoon guajillo powder
  • 1 teaspoon Mexican oregano
  • Salt to taste
  • 2 tablespoons vegetable oil (or use butter)
  • 4 ounces Mexican chorizo (optional)
  • 8 ounces dry fideo noodles (or use vermicelli or similar fine egg noodles)
  • For Topping. Fresh chopped cilantro (queso fresco, chili flakes, lime wedges, avocado slices, crema.)

Instruction

  • Add the tomatoes, onion, garlic, chicken stock, and seasonings to a food processor or blender. Process until smooth. Strain, if desired, for a smoother sauce/broth.
  • Heat the oil in a large pan to medium heat. Add the chorizo and cook for 2-3 minutes, or until mostly cooked through.
  • Add the fideo noodles and stir. Cook for 3 minutes, stirring often, until they turn golden brown.
  • Pour in the tomato sauce mixture and chorizo (if using) and bring to a boil. Cook for 10 minutes, or until the noodles have absorbed the sauce and are cooked to your preference.
  • Remove from heat, garnish and serve.