Sopa De Fideo (Mexican Noodle Soup)

Sopa De Fideo Ingredienta

100 g vermicelli or angel hair pasta (broken into 2 cm pieces)2 tbsp olive oil (divided)3 cloves garlic (minced)1 medium onion (finely diced)1 cup bell pepper or carrot or zucchini (cut into 1 cm cubes)1/2 tsp ground cumin1/2 tsp sweet paprika2 cups tomatoes (diced) or 1 can diced tomatoes1 tbsp tomato paste5 cups vegetable or chicken stock1/2 tsp salt (to taste)

Steps

Heat a large pot on medium & add 1 tbsp oil.When oil is hot, add noodles (or pasta), toss to coat & cook for 5 mins or until they turn golden brown, remove from pot.While noodles are browning, blend tomatoes until smooth.Into the same pot used earlier, add remaining olive oil & garlic, cook till fragrant.Add onion, cook till translucent then add cumin & paprika, followed by the cup of vegetables.Cook for 2 mins then add both types of tomatoes, noodles, stock & salt.Bring to a boil, lower heat & simmer for 15 mins until vegetables are tender & noodles are cooked.Taste to adjust seasoning, ladle soup into serving bowls, garnish with chopped cilantro or parsley & serve with wedges of lime (optional)

Elote (Mexican Street Corn)

4 corn on the cob4 tbsp mayonnaise or yoghurt1 tsp lime juice1/2 tsp paprika, cayenne or chipotle powder1/4 tsp salt1/2 cup Cotija or Parmesan cheese (finely grated)1 tbsp cilantro or parsley (finely chopped)

Steps to make elote

Place corns into a pot of water, bring to a boil & cook for 15-20 mins.While corn is being parboiled, combine mayo, lime juice, chilli powder & salt in a small bowl.In a separate bowl, combine cheese & chopped herb.Remove corn from water, grill on an open flame till they start to char.Brush with mayo mixture, sprinkle with cheese mixture & serve immediately.