Recipe - El Charro Sopa Seca De Fideos (Vermicelli Soup)

2 pound Coiled fideos (vermicelli)
One fourth cup Oil
1 cup Tomato sauce
1 teaspoon Salt or to taste
One fourth cup Garlic puree *
1 White onion chopped
6 cup Stock hot
1 cup Combination cheese
Shredded
One half cup Bell pepper chopped
1 cup Fresh tomato chopped
Garnish
1 cup Combination cheese
Shredded

* Garlic Puree peel 8 whole heads of garlic by smashing the cloves with
the side of a wide knife; the peel will slip off easily then. Put the
peeled garlic in a blender with about 2 cups of water, and puree. Drain, if
necessary, and store in a tightly closed glass jar in the refrigerator.

** Combination Cheese To come as close as possible to the taste of the
cheese of Mexico (which is not readily available in the United States), we
devised what I call "combination cheese". It is equal parts shredded yellow
cheddar, provolone and jack cheeses. Sopa seca means dry soup and refers to
a dish made with rice or a pasta that absorbs all the cooking liquid. Here
is one of our favorites and it really does not have a meaningful English
translation.

In a skillet, lightly brown fideos coils on both sides in hot oil. Transfer
to a 4quart saucepan. Add remaining ingredients, except cheese, and simmer
over low heat 20 minutes. Stir once or twice, separating coils with a long
fork. Add 1 cup cheese and stir. Continue cooking, uncovered, until all the
liquid has been absorbed. Garnish with additional cheese.

Recipe By : El Charro Cafe Favorite Recipes

From: El Charro Cafe Favorite Recipes

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip