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Hi Elise! I’ve had this recipe on my pinterest board for a few months now and finally had a chance to make it last night! WOW! I’m a HUGE fan of Mexican food and this is now one of my new favorites! The flavors mixed together are out of this world! I also used some Cotija cheese along with the goat cheese. Everything else I followed to a T. I actually doubled the recipe since my parents are staying with us for the holidays and it turned out great! Thank you so much for the recipe!!
I’m so glad you liked it Shagen! It is our comfort food.
This looks so good! Growing up, my mom used to make fideo with cut up pork chops, or plain as a side dish. It was my brother’s favorite.
Hi Elise. Question…if I were to use an alternatively made salsa verde (I made your amazing recipe), how much would I use?I love your recipes! Thank you so much!
Hi Heather! You would use about 1/2 a cup.
I ate this at a Mexican restaurant a few years ago and loved it! It looks great!
OMG Yes PLEASE! I have never heard of sopa seco, but this is definitely a must try, and adding goat cheese is simply brilliant. Thank you for sharing, I am going to have to try this dish out soon.
My grandfather used to make fideo all the time. It was very tomato-y and cheesy, but the “dry” version definitely reminds me some of the Thai dishes that are popular here in Seattle. I think I’ll try this recipe with some extra chilies.
I agree with Joshua Hampton. SO, I just made this tonight. It’s just so delicious! Thanks for a recipe that I will make again!!
Hi Judy, I’m so glad you a) tried it, and b) liked it!
I’ve never made sopa seca de fideo before, but you make it look so easy. I’m going to give it a try. Thanks for this recipe.
Whoops – meant to ask too. I assume that I was supposed to take off the stem and hard top to the tomatillos before I blended them up. And do you throw the burnt skins in too, or scrape off the flesh from them before throwing them out?
Remove the husks and the stems. I don’t know what you mean by “hard top”. What’s left should look like a small green tomato. Roast them, and then put them in whole to the blender, browned bits as well.
Wow! A total hit on Saturday night. I used 1 serrano pepper and that was plenty hot for us (and we like things spicy). Really made enough for 4 too, with nothing left. Delicious, different and easy – thanks!
The serrano chiles look like an excellent chile choice. This recipe looks amazing.
looking forward to trying this – i’m having a little trouble finding fresh chorizo, and wonder if i can sub in fully cooked, which appears to be the only kind my grocery store carries?
so, we made this with the pre-cooked sausage, and subbed in some peppers from our CSA share for the serranos – not sure how it would have come out otherwise, but what we did make was super tasty! :)
This reminds me of Sope De Fideo. Looks delicious!
I have never seen this Mexican version before although it does remind me of Spanish fideua!