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Mexican macaroni (sopa de coditos)

Cooking Con Claudia · ♥ 4.2K likes · 77.5K views · 5 min video

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Mexican macaroni (sopa de coditos), from the video
Timestamp
Ingredients
Method
Techniques
  • ¾ tsp salt
▶ 0:43
  • 4 whole roma tomatoes
  • ¼ whole onion
  • 2 cloves garlic cloves
  • 2 tsp chicken bouillon
  • 1 tsp tomato bouillon
  • ½ tsp ground cumin
  • ¼ cup tomato sauce
  • 1 whole chile chipotle
  • 3 tbsp oil
  • 7 oz elbow pasta
  • ½ cup queso Oaxaca
Blend the halved tomatoes, onion, garlic, chipotle, tomato sauce, half a cup of queso Oaxaca, the bouillons, cumin and salt with two and a half cups of water, not too smooth.
Blending the tomato sauceBlending
▶ 1:12
  • 2½ cup water
Heat three tablespoons of oil in a pan over medium high heat.
Toasting the elbows in oilFryingRead
▶ 1:32
Fry the elbow pasta about three minutes, moving constantly, until golden and toasted.
▶ 1:32
Add the sauce, rinsing the blender cup with a little more water; mix and bring to a simmer.
▶ 2:02
Taste for salt and adjust; reduce to the lowest heat, cover and cook 15 minutes.
Simmering in the sauceSimmeringRead
▶ 2:21
Add little blocks of queso Oaxaca, mix, cover and cook another five minutes until melted.
▶ 3:13
Let sit about five minutes to thicken before serving, as a side or a main.
Melting in the cheeseResting