Sopita de Estrellitas con Recaudo Casero
Sopitas para el Alma (The Food Mom Made When We Were Sick)
There is a distinct, unmistakable smell that defines a Mexican home kitchen, one that tells you instantly that someone loves you and wants you to feel better. This isn't the flashy, synthesized stuff of a Hollywood cantina; it's the beautiful, efficient, deeply comforting reality of grandmother's cooking. The secret to this soup isn't a complex list of ingredients, but two uncompromising, old-school techniques: toasting the dry pasta in hot oil until it smells nutty, and frying the raw tomato puree in that same pot until it darkens and sweetens. Skip these, and you're eating mush. Respect the process, and you get a rich, savory broth that tastes exactly like home.
Ingredients
- Roma tomatoes3 large
- white onion1/4 med
- garlic2 large cloves
- water1/4 cup
- neutral oil1 1/2 tbsp
- star pasta7 oz
- chicken broth6 cup
- chicken bouillon powder1 tsp
- fresh cilantro1 sprig
- kosher saltto taste
Method
- 01
Blend the recaudo flavor base.
Combine the Roma tomatoes, white onion, garlic, and water in a blender and puree on high until completely smooth.
- 02
Toast the dry pasta to lock in its texture.
Heat the oil in a medium heavy-bottomed pot or Dutch oven over medium heat. Add the dry pasta and stir continuously for 4 to 6 minutes until it blisters slightly and turns a deep, nutty golden-brown. Do not walk away; it will burn quickly.
- 03
Fry the tomato puree.
Carefully pour the blended tomato mixture directly into the hot pot with the pasta—stand back, as it will sizzle aggressively and release a plume of steam. Lower the heat slightly and cook for 3 to 5 minutes, scraping the bottom, until the puree loses its raw smell and darkens to a rich brick red.
- 04
Simmer and hydrate the soup.
Pour in the chicken broth, add the bouillon powder, and drop in the cilantro sprig. Bring to a gentle boil, then immediately lower the heat, cover, and simmer for 8 to 10 minutes until the star pasta is perfectly tender.
- 05
Season and serve.
Remove from the heat and discard the cooked cilantro sprig. Taste the broth, adjusting with kosher salt if needed, and serve immediately alongside warm corn tortillas, fresh lime wedges, and cubes of melting cheese.
Notes
The leftover phenomenon.
The pasta will continue to absorb broth overnight in the fridge. By the next day, it will be thick. Simply add a splash of water or extra chicken broth when reheating to loosen it back to a brothy consistency.
Pantry emergency adaptation.
If fresh Roma tomatoes are unavailable, substitute an 8-ounce can of standard American tomato sauce. You must still blend it with the onion and garlic, and crucially, fry it in the oil to eliminate the tinny canned flavor.
Optional add-ins.
To make this a heartier meal, drop in a diced calabacita (Mexican squash) or a cup of shredded, cooked chicken breast during the last 5 minutes of simmering.
From Cook Mexican in America.