Sopita de Fideo con Taquitos

Ingredients

For the soup:

• 3 medium tomatoes

• 2 cloves of garlic

• 1 medium onion, quartered

• 2 cloves of garlic

• ½ teaspoon ground cumin

• 6 cups chicken broth, with 1 cup set aside

• 1 tablespoon olive oil

• 8 ounces fideo pasta

• 2 teaspoons salt, plus more to taste

  For the taquitos:

• 2 tablespoons oil, for frying

• La Morenita’s Queso Fresco

• Corn Tortillas

  For serving:

• Salsa

• Crema

• Fresh cilantro

Directions

Make the soup:

1. In a blender, combine the tomatoes, garlic, onion, cumin, and 1 cup of the chicken broth. Blend until smooth, then set aside.

2. In a preheated Dutch oven or soup pot, add the olive oil. Add the fideo, then cook, tossing constantly, for a few minutes, until golden brown.

3. Pour in the tomato sauce and cook for five minutes, stirring occasionally.

4. Pour in the remaining 5 cups of chicken broth and salt. Bring to a boil, then reduce the heat to a simmer and cook for about 10 minutes, until the fideo is soft.

Make the taquitos:

1. While the soup is simmering, preheat the oil in a medium frying pan. Heat over medium-high heat.

2. Slice the queso fresco into thick pieces, then roll each piece up in a corn tortilla.

3. Carefully add the tortillas to the frying pan, seam side down, and cook until golden brown. Carefully flip and fry the other side.

4. Once fully golden brown and crisp, remove the taquitos to a paper towel-lined plate.

Serve:

1. Fill a bowl with the soup, then add two to three taquitos.

2. Drizzle the crema and salsa over the taquitos, then top with more crumbled La Morenita’s Queso Fresco

3. Add the fresh cilantro and enjoy.