2 lb Coiled fideos (vermicelli)
1/4 c  Oil
1 c  Tomato sauce
1 ts Salt -- or to taste
1/4 c  Garlic puree -- *
1    White onion -- chopped
6 c  Stock -- hot
1 c  Combination cheese --
Shredded
1/2 c  Bell pepper -- chopped
1 c  Fresh tomato -- chopped
Garnish---
1 c  Combination cheese --
Shredded

* Garlic Puree – peel 8 whole heads of garlic by smashing the cloves with
the side of a wide knife; the peel will slip off easily then. Put the
peeled garlic in a blender with about 2 cups of water, and puree. Drain, if
necessary, and store in a tightly closed glass jar in the refrigerator.

** Combination Cheese – To come as close as possible to the taste of the
cheese of Mexico (which is not readily available in the United States), we
devised what I call “combination cheese”. It is equal parts shredded yellow
cheddar, provolone and jack cheeses. Sopa seca means dry soup and refers to
a dish made with rice or a pasta that absorbs all the cooking liquid. Here
is one of our favorites and it really does not have a meaningful English
translation.

In a skillet, lightly brown fideos coils on both sides in hot oil. Transfer
to a 4-quart saucepan. Add remaining ingredients, except cheese, and simmer
over low heat 20 minutes. Stir once or twice, separating coils with a long
fork. Add 1 cup cheese and stir. Continue cooking, uncovered, until all the
liquid has been absorbed. Garnish with additional cheese.

El Charro Cafe Favorite Recipes