Today is the feast day of Our Lady of Guadalupe. She is the patron saint of The Americas.
“Guadalupe: the Miracle and the Message” is a very enjoyable film documentary narrated by actor Jim Caviezel.
In our small way we celebrate by watching this film and reading about Mary’s apparition.
We also plan to prepare a simple Mexican meal at home.
Shopping Tip: We buy Mexican short vermicelli known as fideo at the grocers.
Mexican Vegetable Soup with Vermicelli
Sopa seca, like many famous terms in Mexican cuisine, is the down-to-earth description of a magnificent dish. Broth is absorbed by rice or noodles during cooking; serve the dry soup as a separate course or as a side dish.
Credit: Sunset Mexican Cookbook: Classic & Contemporary Recipes. 1989 Edition
- 8 ounces Mexican vermicelli pasta, cut short
- 2 T. butter
- 3 T. cooking oil
- 1 medium-size onion, chopped
- 2 cloves garlic, minced
- 1 4-oz. can chopped Anaheim chilies, e.g., Ortega brand
- 1 15-oz. can petite diced tomatoes with juice
- 1 tsp. dried oregano leaves
- 1 Cup fresh or frozen thawed peas
- 2 Cups chicken broth
- Salt and pepper
Heat butter and oil in a 2-1/2 quart saucepan over medium-high heat. Add onion, garlic, and chilies and cook, stirring, until soft (about 5 minutes). Add noodles and stir well; continue to cook, stirring constantly, for 2 more minutes. Add tomatoes, oregano, peas, and broth and bring to a boil. Reduce heat, cover, and lower heat. Simmer until liquid is absorbed (about 15 minutes). Season to taste with salt and pepper.
Substitution: replace the onion and chilies with 1 can of Ro-tel brand tomatoes and chilies.