Mexican Pasta Sopa Recipes

Steps:

• Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
• Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.

Steps:

• Heat the olive oil in a 2 qt sauce pan.
• Put the uncooked pasta, onions and garlic in 2 qt sauce pan.
• Stir regularly until onions become translucent and pasta has brown spots on it where it has fried.
• Put tomato sauce and salt in sauce pan.
• Put enough water in saucepan to cover pasta completely but not too much.
• Stir then cover saucepan and let simmer for 5 minutes.
• Uncover saucepan and let water cook down until sauce nearly disappears, stirring ocassionally.
• Once the liquid has mostly disappeared, sprinkle with cheese, take off heat and cover with lid so cheese can melt.

Steps:

• Heat the oil in a Dutch oven or medium pot over medium-high heat until it ripples. Add the pasta and cook, stirring constantly, until the pasta is golden, about 3 minutes.
• Scoop out and discard 2 tablespoons of the oil. Add the Roasted Tomato-Chile Arbol Salsa and cook for 2 minutes, stirring the whole time. Pour in the chicken stock and let the liquid come to a simmer. Cover the pot and cook, stirring once in a while, until the liquid is absorbed and the pasta is tender, about 20 minutes.
• Divide the pasta between two bowls and garnish with the cilantro and cheese.

Steps:

• Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.
• Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.
• Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.