{"id":5717,"date":"2024-10-08T16:08:28","date_gmt":"2024-10-08T16:08:28","guid":{"rendered":"http:\/\/isticharati.ma\/?p=5717"},"modified":"2024-10-08T16:08:28","modified_gmt":"2024-10-08T16:08:28","slug":"mexican-sopita-de-fideo-con-carne-en-salsa-verde","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=5717","title":{"rendered":"Mexican Sopita de Fideo con Carne en Salsa Verde"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/strong><\/h1>\n

For the Fideo:<\/strong><\/p>\n

1 cup fideo pasta (vermicelli)<\/p>\n

1\/4 onion (chopped)<\/p>\n

2 cloves garlic (minced)<\/p>\n

2 tbsp vegetable oil<\/p>\n

4 cups chicken broth or water<\/p>\n

Salt and pepper to taste<\/p>\n

For the Carne en Salsa Verde:<\/strong><\/p>\n

1 lb beef stew meat or ground beef<\/p>\n

6-8 tomatillos (husked and rinsed)<\/p>\n

2-3 serrano or jalape\u00f1o chiles (adjust for spice level)<\/p>\n

1\/4 onion (chopped)<\/p>\n

2 cloves garlic<\/p>\n

1\/4 cup fresh cilantro<\/p>\n

1 tsp ground cumin<\/p>\n

1\/2 tsp oregano<\/p>\n

Salt to taste<\/p>\n

1 tbsp vegetable oil<\/p>\n

1\/2 cup water (for blending)<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n

\"\"<\/p>\n

Directions:<\/strong><\/h1>\n

Carne en Salsa Verde:<\/strong><\/h3>\n

Cook the Meat:<\/strong><\/p>\n

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.<\/p>\n

Prepare the Salsa Verde:<\/strong><\/p>\n

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.<\/p>\n

Simmer the Salsa with Meat:<\/strong><\/p>\n

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.<\/p>\n

Sopita de Fideo:<\/strong><\/h3>\n

Toast the Fideo:<\/strong><\/p>\n

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.<\/p>\n

Saut\u00e9 Onion and Garlic:<\/strong><\/p>\n

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.<\/p>\n

Add Broth and Simmer:<\/strong><\/p>\n

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.<\/p>\n

Combine and Serve:<\/strong><\/h3>\n

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

Enjoy this hearty and flavorful Sopita de Fideo con Carne en Salsa Verde, perfect for a satisfying lunch or dinner!<\/strong> \ud83d\ude0b<\/p>\n","protected":false},"excerpt":{"rendered":"

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 jalape\u00f1o chiles […]<\/p>\n","protected":false},"author":1,"featured_media":5719,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5717","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5717","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5717"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5717\/revisions"}],"predecessor-version":[{"id":5720,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5717\/revisions\/5720"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/5719"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5717"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}