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Category Archives: Soups

Black Bean Chorizo Soup and Avocado Tacos

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Simple & Flavorful

Servings: 4

Cook Time: 15 minutes

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Black Bean Chorizo Soup

I know what you’re thinking, “It’s about time you posted a new recipe!” I know, I’ve been more than lacking in inspiration these last couple of weeks. Interestingly enough as my cooking decreases so does my inspiration to write about it, and as my inspiration for writing about food decreases down goes my desire to cook, and round and round it goes. The vicious cycle perpetuates, allowing me to come to the conclusion that while I’ll never be compared to Martha Stewart, Chepina Peralta or anyone else of their stature, my little recipes will live on as long as I keep on sharing them. And while I’m at it, hope I can at least inspire you to keep on cooking!

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Black Bean Chorizo Soup with a side of Avocado Tacos

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{Sopa de Fideo} – Authentic Mexican Noodle Soup

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{Sopa de Fideo} – Authentic Mexican Noodle Soup

{Highlighting Spice: Chipotle peppers}

Servings: 6

Prep time: 10 minutes

Cook time: 1 hour and 15 minutes

Fideo noodles - Here I used angel hair pasta cut into 1 - 2 inch pieces.

Fideo noodles – I used angel hair pasta & cut into 1 – 2 inch pieces.

Allow me to tell you why you absolutely must try this soup. It’s not only a staple on Mexican dinner tables, it’s delicious and easy to make. In Mexico we call fideo the very thin pasta that resembles Angel Hair; only it’s not long but cut in smaller pieces. Don’t let the cook time fool you, this recipe is simple, but like many family recipes, it has its secrets! A crucial step is frying the fideo noodles. In the U.S. we normally make noodle soups by cooking the noodles in the broth. With Fideo Soup, you have to fry the noodles before adding the broth. It probably sounds a little weird to some of you, but I promise you it’s totally worth it! The other secret is in the final few steps, you’ll see when you get there! Follow these steps carefully and the result will be a light soup in consistency but rich in flavor. You can also add shredded chicken for an alternative to the traditional American chicken noodle soup.

1970's - Sitting front and center: abuelita Elvira with my grandfather, dad and uncles behind her.

1970’s – Sitting front and center: abuelita Elvira with abuelito Pépe, my dad and uncles behind her.

{La Reina del FideoMy paternal grandmother, abuelita Elvira, was the fideo soup queen! Not only did she master this soup, she also taught me the secrets to conquering this recipe. When I was a kid, I would beg her to make it for me. My brother and sister also loved it so much that we could expect a fresh batch every time we visited her and abuelito Pépe. So of course I made a point to learn how to properly make it for myself. I consider it one of my favorite comfort meals, not only because of taste, but because it reminds me of the love and dedication abuelita Elvira had for us.

In my slightly “spiced” up version of her recipe, I added Chipotle peppers, which are smoked jalapeños and I normally buy the canned Goya or La Costeña brands. The chipotles enhance the original flavor with a tiny kick, which makes the soup perfect for one of these weird weather April days! Although abuelita Elvira passed away last fall, her memory lives on with every sip of this delectable Fideo soup. I still remember her standing next to me firmly saying “keep stirring! keep stirring!”, she didn’t want me to burn the noodles. I did that a lot when I first started… ♥

¡Buen provecho!

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