Mexican Sopita de Fideo con Carne en Salsa Verde

Sopita de Fideo con Carne en Salsa Verde is a comforting and flavorful dish that embodies the heart of Mexican cuisine. This delightful soup features delicate fideo pasta, perfectly paired with tender beef and a vibrant salsa verde made from tomatillos and fresh chiles.

Each spoonful offers a warm blend of spices and textures, making it an ideal choice for lunch or dinner. Easy to prepare and packed with flavor, this dish is sure to become a family favorite! Enjoy the rich taste of tradition with every bite.

Mexican Sopita de Fideo con Carne en Salsa Verde

Ingredients:

For the Fideo:

1 cup fideo pasta (vermicelli)

1/4 onion (chopped)

2 cloves garlic (minced)

2 tbsp vegetable oil

4 cups chicken broth or water

Salt and pepper to taste

For the Carne en Salsa Verde:

1 lb beef stew meat or ground beef

6-8 tomatillos (husked and rinsed)

2-3 serrano or jalapeño chiles (adjust for spice level)

1/4 onion (chopped)

2 cloves garlic

1/4 cup fresh cilantro

1 tsp ground cumin

1/2 tsp oregano

Salt to taste

1 tbsp vegetable oil

1/2 cup water (for blending)

Instructions:

Carne en Salsa Verde:

Cook the Meat:

In a large skillet, heat 1 tablespoon of oil over medium heat. Add the beef, season with salt and pepper, and cook until browned. If using stew meat, cook for a longer time until tender. Remove and set aside.

Prepare the Salsa Verde:

In a small pot, boil the tomatillos and chiles in water for about 5 minutes until softened. Drain and transfer to a blender. Add garlic, onion, cilantro, cumin, oregano, and 1/2 cup water. Blend until smooth.

Simmer the Salsa with Meat:

In the same skillet used to cook the meat, pour in the blended salsa verde and bring it to a simmer. Add the cooked meat and simmer for another 10-15 minutes, allowing the meat to absorb the flavors of the salsa. Adjust salt to taste.

Sopita de Fideo:

Toast the Fideo:

In a large pot, heat the vegetable oil over medium heat. Add the fideo pasta and toast it, stirring frequently, until it turns golden brown. Be careful not to burn the pasta.

Sauté Onion and Garlic:

Add the chopped onion and minced garlic to the pot with the toasted fideo. Cook for about 2-3 minutes until the onion softens and the garlic is fragrant.

Add Broth and Simmer:

Pour in the chicken broth and season with salt and pepper. Bring to a simmer and cook for 10-12 minutes, or until the fideo is tender and has absorbed some of the broth.

Combine and Serve:

Serve the Sopita de Fideo in bowls and top each serving with a generous portion of Carne en Salsa Verde. Garnish with fresh cilantro if desired, and serve with warm tortillas for a complete and comforting meal.

Enjoy this hearty and flavorful Sopita de Fideo con Carne en Salsa Verde, perfect for a satisfying lunch or dinner!

Notes:

Fideo Pasta: Fideo is a thin, vermicelli-like pasta that toasts well, adding a nutty flavor. If you can’t find fideo, you can substitute it with other small pasta like angel hair, broken into pieces.

Meat Options: You can use beef stew meat for a heartier texture or ground beef for quicker cooking. Both work well in this dish.

Tomatillos: Make sure to husk and rinse tomatillos before cooking. They provide a tangy flavor that is essential for the salsa verde.

Spice Level: Adjust the number of serrano or jalapeño chiles based on your heat preference. Removing the seeds can also reduce spiciness.

Salsa Consistency: For a smoother salsa verde, blend longer. If you prefer a chunkier texture, blend less.

Herb Variations: Fresh cilantro adds a bright flavor, but you can substitute it with parsley if preferred.

Serving Suggestions: This dish is delicious served with warm tortillas or crusty bread on the side. You can also garnish with avocado slices or a dollop of sour cream for extra richness.

Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if it thickens too much.

Make Ahead: The salsa verde can be prepared a day in advance to save time. Just store it in the fridge until ready to use.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pasta?

Yes, you can substitute fideo with other small pasta varieties like angel hair, ditalini, or broken spaghetti.

Just keep an eye on cooking times, as they may vary.

Is it possible to make this dish vegetarian?

Absolutely! You can replace the beef with a plant-based protein like tempeh or mushrooms.

Use vegetable broth instead of chicken broth and skip the meat in the salsa.

Can I prepare the salsa verde in advance?

Answer: Yes, you can make the salsa verde a day ahead.

Store it in an airtight container in the refrigerator and use it when ready to cook the meat.

What can I serve with Sopita de Fideo?

Answer: This dish pairs well with warm tortillas, crusty bread, or a side salad.

You can also serve it with avocado slices or a dollop of sour cream for extra creaminess.

How do I store leftovers?

Answer: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop, adding a splash of broth if it thickens too much.

How do I know when the fideo is done cooking?

Fideo is typically done when it is tender but still slightly firm to the bite (al dente).

This usually takes about 10-12 minutes.

Taste a strand to check for doneness.

Can I make the salsa verde without a blender?

While a blender provides a smooth texture, you can chop the tomatillos, chiles, and other ingredients finely by hand to create a chunkier salsa.

Just make sure to simmer it well to meld the flavors.

What if I can’t find tomatillos?

Answer: If tomatillos are unavailable, you can substitute them with green tomatoes or even a mix of ripe tomatoes and lime juice for a tangy flavor, although it will change the taste slightly.

Can I freeze this dish?

Answer: Yes, you can freeze the soup.

However, it’s best to freeze the fideo separately, as pasta can become mushy when thawed.

Store the meat and salsa in an airtight container for up to 3 months.

How can I adjust the spice level?

To control the heat, adjust the number of serrano or jalapeño chiles you use.

You can also remove the seeds and membranes from the chiles before blending for a milder flavor.

For extra spice, consider adding a pinch of cayenne pepper or crushed red pepper flakes.