Sopa de Fideo

Toasted thin noodles simmered in a tomato and garlic broth, Mexico's quick and comforting weeknight soup.

Ingredients

• 1 kg black beans
• 400g bolillo rolls
• a handful of finely chopped white onion
• 2 tsp ground cumin
• 1/4 cup neutral vegetable oil
• a generous handful of white onions
• a handful of fresh cilantro, chopped
• crumbled cotija cheese, for serving
• 1 cup beef stock
• 1 tsp ground cinnamon
• 1 cup avocado, sliced
• salsa verde, to taste

Instructions

1. 1

   Heat lard in a large pot over medium heat and cook the rehydrated dried chilies and finely chopped white onion gently until soft and fragrant.

2. 2

   Stir in the smoked paprika and chili powder, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the black beans and tomatillos, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the black beans is tender, about 20 mins.

6. 6

   Stir in the masa dough and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the lime wedges and adjust the seasoning to taste.

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