Prep 10 mins
Cook 30 mins
Posted for ZWT II. A different version of sopa seca, adapted from Mexican Cooking Made Easy.
Make and share this Tallarines Y Espinacas (Mexican Noodles and Spinach) recipe from Food.com.
- 44.37 ml cooking oil
- 340.19 g package fideos (original recipe called for 10 fideo coils ( see note below)
- 59.14 ml chopped onion
- 1 garlic clove, minced
- 473.18 ml beef broth
- 354.88 ml water
- 236.59 ml tomato sauce
- 2.46 ml salt
- 0.59 ml fresh ground pepper
- 473.18 ml fresh spinach, coarsely chopped (you may substitute frozen chopped spinach, thawed and drained)
- NOTE: Fideo is usually found in the Mexican or ethnic section of the grocery store. A common package size is 12 oz. If I can't find the small coil type, I just use 1 package of the large coil type. You can also substitute any other type of long thin or small shaped pasta you prefer.
- Heat oil in a large skillet. Fry fideos, turning periodically, until golden brown. Add the onions and garlic and cook for two more minutes, stirring often.
- Add beef broth, water, tomato sauce and seasonings. Bring to a boil, then reduce heat to simmer. Cover and simmer for 20 minutes. Add spinach. Mix thoroughly, making sure that fideo coils have fully separated. Continue cooking until almost all of the liquid is absorbed (about 10 minutes).
- Serve hot.
Very nice way to have noodles and spinach! I couldn't get the original pasta, so I used thin rice pasta, and it worked very well. Had to adapt the cooking time, though, because the rice pasta would have become mush within 20 minutes. So I added less broth and only boiled 10 minutes before adding the spinach. It turned out perfect that way. Thanks :)
Made for ZWT 8 /Mexico for the Lively Lemon Lovelies
We enjoyed this dish. The flavor was very similar to mexican rice, but the noodles were a nice change. Next time, I will add a little chili powder and maybe some cumin or cilantro for a little spice and some extra flavor. It's a wonderful option to the usual rice side dish. Thanks!