The taste and texture of sopa seca de fideo con ancho Hot, slightly spicy and intense, the flavor and texture of this unusual Mexican treasure sopa seca de fideo con ancho is as remarkable as its history. By focusing heavily on anchor peppers, it combines Mexico’s age-old preference for chili peppers with traditional Spanish pasta.
Sopa seca de fideo con ancho plated and ready to serve.
I will talk about its extraordinary history later. It is worth considering why they are important.
Anchos are very ripe, sun-dried red poblano peppers and are one of the staples in Mexican cuisine.
Commonly sold under the name ‘chile ancho’, these thick, dark brown peppers are enormous in size compared to other dried peppers I’ve used, measuring about 4 inches long. one-third of an inch thick and nearly three inches wide near its stalk.
They also have many different flavors. Anchos has a deep smoky complex that perfectly combines raisin fruit with the smoldering sensation of bitter coffee. and the molasses shines like black licorice molasses.
I have read that their heat can vary greatly. And they tend to be classified as mild, which is not always the case. Mine is pretty punchy. They have a clear, slow, low burn that my chili-loving friends find out of the ordinary.
To achieve the best taste Anchovies need to be soaked in boiling water for about 30 minutes. They seem to be proudly inflated and of a certain size. This is the result of a hot soak that restores their full flavor. And that’s what this dish is all about.
Spanish influence – fideos
Although pasta is not as famous as Italy. But Spanish cuisine has had fideo, i.e. noodles, for centuries.
Often looking like vermicelli or angel pasta, Fideos is made, like all good pastas, from water and durum flours, rolled, cut and dried.
Spanish Fideos may have Arabic cooking roots. These date back to about a year before medieval Spain, ruled by the Moors, who specialized in pasta making and processing the staple wheat for pasta: Durum.
Fast-forward a few centuries and fidio-eating Spaniards introduced wheat-based noodles to Mexico in the early 1500s when someone first thought of mixing fideos with a rich ancho sauce. Who? to know?
What I do know is that the pairing works great. That’s especially true when considering how food is cooked in general. Unlike spaghetti, fideos are usually stir-fried quickly and simmered in the accompanying sauce.
And that’s how it’s cooked here. to bring out the earthy and nutty flavors of the fideos, then bring to a gentle boil. About fifteen minutes in rich ancho sauce.
As a result, fideos retain all of their distinctive shapes. But it was soft and delicious – without the bite you’d think of Italian ‘al dente’ pasta. But it’s also wonderfully satisfying.
Sopa seca de fideo con neo, close-up
Weird names for even more exotic food.
In Mexico, this dish is called sopa seca de fideo con chile ancho – dry noodle soup with chili ancho.
Dry soup? Not really. There is some liquid in it. But enough for a boiling sauce. to finish cooking the noodles This is a dish with a richer sauce than the noodle broth.
A handful of ground cloves and a teaspoon of cumin are just some of the extra seasonings for fideos sauce, albeit in very small quantities. But both of these spices are unique enough to influence the flavor of ancho peppers.
Add the right amount of garlic and chicken broth. You have now paid your respects to ancho peppers.
Extraordinary history of our formula
Back in 1867, Frenchman Jules Gouffé published Le Livre de Cuisine or ‘The Cookbook’ as the head chef of one of the world’s most elegant and fashionable gentlemen’s clubs, Jockey Club in Paris. He was a famous figure in 19th century cooking.
In England, Alphonse Gouffé had been Queen Victoria’s pastry chef for 28 years when Livre appeared, and Alphonse was the English translator of the big book. And perhaps the title of this book will be slightly upgraded to The Royal Cookery Book.
What really interests us here is the 1893 Spanish edition of El Libro de Cocina, published in Mexico and whose appendix includes Mexican and Spanish recipes. Obviously that’s where our recipes come from. and based on the version presented in My Mexico: A Culinary Odyssey by modern Mexican foodie Diana Kennedy.
With the kindness of Mrs. Kennedy’s amazingly Wise Advice, I served the sopa with sliced avocado. Thin slices of concentrated parmesan, thick slices of lemon and simple coriander.
And I’m so glad I did. Here’s why. The smooth, creamy butter is great when paired with the texture of the fidios and the rich flavor of the sauce. Parmesan was born as a topping for pasta sauces. and lime add a refreshing and bright taste to the heart.
And then there’s the green spiciness of coriander. It is one of the most valuable herbs in Mexican cuisine. This dish adds a welcoming smile of its own – bienvenido a Mexican!
Sopa Seca de Fideo Con Ancho (Ancho Noodles)
10 minutes prep time
Cooking time 20 minutes
Soaking time for anchovies 30 minutes
total time 1 hour
Servings 4 servings
Calories 519 kcal
Cho sopa seca de fideo con chile ancho
- 4 anchor peppers, soaked in moderately boiling water for 30 minutes. The one I use is about 4 inches long and 3 inches wide.
- 11 oz. durum angel pasta or vermicelli pasta I make Italian ‘Capelli d’Angelo’ pasta that is beautifully wrapped into a circular ‘nest’, stirring about 3 inches. That weight gave me 3 pasta nests. Piece per person, that’s what I wanted.
- 2 cloves garlic, minced
- 4 cloves, finely ground
- 1 teaspoon dill
- 1 teaspoon ground sea salt
- 3 cups of chicken broth, I use 1 capsule of delicious broth dissolved in 3 cups of boiling water.
- ¾ cup sunflower oil, for sautéing pasta
- 2 medium ripe avocados, halved, seeded and peeled Each avocado half is divided into 3 pieces.
- 2 ounces Parmesan cheese, I grated that amount of Parmesan cheese. with a potato peeler
- 2 lemons, cut in quarters
- 1 ounce fresh coriander, left whole
Place the anchor peppers in a small mixing bowl. Then add boiling water to cover. Let soak for 30 minutes, then drain thoroughly. Chili peppers with stalks and finely chopped seeds removed, leaving the whole fruit.
Put the anchor peppers in a food processor along with the garlic, cloves, cumin, chicken broth, and salt, mix until smooth and you’re done. And it’s ready to go with pasta while it’s still hot, I’m making a few batches right now.
Heat sunflower oil in a medium saucepan and heat over high heat. Let the oil heat until the surface begins to sparkle. Reduce heat to medium. and add a layer of oats. You want the oats to turn dark yellow. Let them simmer in the hot oil for 90 seconds, then flip and fry for another 90 seconds.
Remove the yellow ray with a slotted spoon and set aside to drain on a kitchen towel. Repeat the frying process for the next batch of nests.
Now choose a pan large enough to hold all the sauces and frying pans. Set heat to medium-low and add sauce. Gently stir the sauce while it boils.
then Turn the heat down to low and add the pasta to cover the sauce. I have taken care here how to cook bird’s nest quite perfectly. Instead of stirring the pasta in the sauce
Cover the pot and cook over low heat for about 15 minutes. You want to make sure you’re still cooking slowly, so adjust the heat if necessary so that the lidded pot is bubbling slightly. Done – ready to serve
After 15 minutes of simmering, you can see that the noodles have lost their shape. I arrange different spices. I put mine on a few small serving plates so the people at the table could get their own. For the soda, I pour it into a large, warm bowl. For equal amounts of fideo and ancho sauce in each bowl. And like any other big noodle dish, I’m satisfied with the soup spoon and fork.
Calories: 519kcal Carbohydrates: 66g Protein: 21g Fat: 24g Saturated Fat: 6g Polyunsaturated Fat: 4g Monounsaturated Fat: 12g Cholesterol: 16mg Sodium: 673mg Potassium: 1516mg Fiber: 22g Sugar: 20g Vitamin A: 10278IUVitamin C: 241
Categories: Food & Drinks
Source: INN NEW YORK CITY