Sopa Seca de Fideo with Tomatillos

If you want, you can substitute a cup of prepared tomatillo salsa verde for the sauce you make in step one. The original recipe calls for using Hoja Santa cheese, which is goat cheese wrapped in aromatic Hoja Santa leaves. It's a lovely cheese to use if you can find it, otherwise regular goat cheese will do.

  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Yield: Serves 4

Ingredients

  • 3/4 pound tomatillos (about 6 medium sized), husks removed
  • 1 to 2 serrano chiles
  • 1/4 medium onion
  • 1 clove garlic
  • 2 tablespoons chopped fresh cilantro, plus extra for garnish
  • 4 tablespoons extra virgin olive oil, divided
  • 4 ounces fresh Mexican chorizo, casing removed, crumbled
  • 8 ounces capellini, or angel hair pasta, broken into 1 to 1 1/2-inch pieces
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 2 1/2 cups chicken stock
  • 4 ounces goat cheese, crumbled
  • 1 avocado, seeded, peeled, diced
  • Crema fresca or sour cream

Method

1 Broil tomatillos, chiles, onion: Place the tomatillos, serrano chiles, an quarter onion on a baking sheet lightly greased with olive oil. Broil for about 15 minutes until somewhat charred and blistered. Remove the stems from the serranos.

green chiles tomatillos and onion slice on baking pan roasted tomatillos and chiles for sopa seca de fideo

2 Make tomatillo sauce: Working in batches if necessary, purée the chiles, tomatillos, onion, a clove of garlic, and 2 tablespoons of the chopped cilantro in a blender, making sure not to fill the blender more than halfway. Once blended you should have about a cup of sauce.

roasted tomatillos and cilantro in blender puree roasted tomatillos to make sauce for fideo

3 Cook the chorizo: Heat 2 Tbsp of oil in a large saucepan on medium heat. Add the chorizo and cook 3 to 4 minutes until cooked through and crispy. Use a wooden spoon to crumble up the chorizo as it cooks.

Use a slotted spoon to remove the chorizo to a paper-towel lined plate, keeping the fat and oil in the pan.

cook chorizo for sopa seca de fideo cook chorizo for sopa seca de fideo until fat is rendered

4 Brown the dry noodles: Place the broken up dry pasta into the pan and increase the heat to medium high. Lightly brown the dry noodles in the chorizo oil. Remove the pasta from the pan and set aside.

broken noodles in pot for sopa seca de fideo brown the broken noodles in the pot in the chorizo fat

5 Cook the tomatillo sauce: Add the remaining 2 Tbsp of oil to the pan and heat on medium high heat. Add the tomatillo sauce and the salt. The sauce should bubble up from the heat of the pan. Cook for about a minute, allowing the sauce to reduce by about a quarter cup. Dragging your spoon through the sauce should leave a trail for a second or two.

add tomatillo sauce to pot cook tomatillo sauce for sopa seca de fideo

6 Add pasta: Add the pasta back to the pan with the tomatillo sauce and cook it until it has absorbed the liquid.

add pasta to tomatillo sauce in pot

7 Add stock, simmer and cook: Add the chicken stock. Bring to a boil and reduce to a simmer. Let cook undisturbed for about 15 minutes, or until the pasta is soft and the stock absorbed. The pasta will be past "al dente" but shouldn't be cooked to a mush.

add stock to pasta and tomatillo sauce in pot finish cooking sopa seca de fideo in pot

8 Serve: Place in serving bowls and garnish with crumbled chorizo, goat cheese, avocado, cilantro, and crema fresca or sour cream.