Vermicelli with Poblano
"A "dry" fideo (vermicelli) soup. Vermicelli noodles, along with red rice, are everyday fare on Mexican tables."
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 4 tablespoons cooking oil
- 1 medium white onion, in slices
- 1 clove garlic, minced
- 3 toasted peeled seeded and deveined poblano chiles, in strips (rajas)
- 1 (400 g) can canned corn niblets, drained
- 1 chicken bouillon cubes or salt
- 2 cups water
- 1 (200 g) package vermicelli, fried until golden brown and excess oil drained
- 3⁄4 cup half-and-half cream (or media crema)
directions
- Heat oil and fry onion slices, garlic, poblano strips and corn niblets.
- Add the bouillon cube or salt, the water and the pre-fried vermicelli.
- Let liquid consume and take away from stove.
- Add the half-and- half cream and serve immediately.
- Canned or frozen ready-to-use poblanos may be used to save time and labor.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I had always wanted to cook a sopa seca, and this was a good choice. We love the combination of poblanos and cream. We added 2 cups chopped chicken to make it a one-dish meal. We snapped a photo, but this homestyle dish is pretty plain-looking -- my husband said "looks like slop." But it was delicious! We'll make this again -- thanks Mexi-Rosie! -
Wow! Fabulous taste and spicy (not to mention easy to make). I served this instead of rice with chicken fajitas and refried beans. We had six for dinner, and all raved about it. My poblanos were huge, and I would probably cut back to two next time, but it was delicious as written. I recommend that you prepare the poblanos ahead of time, because peeling them is a bit tedious. The rest of the dish goes together very quickly. I can't wait to try more of your recipes.
RECIPE SUBMITTED BY
Mexi-Rosie
Tampico, Tamaulipas
I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.
