This version of the Mexican classic soup is from Chef Wade Garza at the University of California, Santa Cruz.
1 c. olive oil
1 1/2 c. finely diced white onion
3/4 c. tomato paste
1 tablespoons dried oregano, crushed
3 c. chopped fresh cilantro
Salt and pepper
6 pounds Barilla Fideo Cut Spaghetti
12 cloves garlic, minced
2 tablespoons ground cumin
6 quart vegetable stock
6 c. crumbled cotija cheese
- Heat the olive oil in a wide pot over medium-high heat. Add the fideo and stir until it begins to brown, about 5 minutes.
- Add the onion and garlic, reduce the heat, and cook until the onions are translucent. Stir in the tomato paste, cumin, and oregano. Add 3 qt. stock and salt to taste. Bring to a simmer, reduce heat to low, and cover. Simmer for about 7 minutes.
- Stir in the remaining stock and simmer for another 5 to 7 minutes. Taste and adjust seasonings. The fideo should be almost al dente and fairly dry. Keep warm or cool and refrigerate until service.
- For each serving, reheat about 1 1/2 cups soup and garnish with cilantro and cotija