Fideos deliciosos!
Chef
Alyssa Medore
Hospital
McLaren Healthcare Corporation
Yield
30 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
3 large yellow onions, diced
3 poblano peppers, diced
1/4 cup minced garlic
1/2 cup pureed chipotle peppers in adobo
32 ounces canned tomato sauce
16 ounces tomato puree
6 limes, cut in half
2 cups fresh squeezed lime juice
1/8 cup Mexican dried oregano
1/8 cup granulated onion
1/8 cup cumin
3 gallons water
1 pound vegetable base
1/4 cup canola olive oil blend
7 1/2 pounds dried ramen noodles
3 gallons water for boiling
1 cup canola olive oil blend
3 pounds queso fresco, crumbled
3 3/4 pounds grilled corn
3 pounds seasoned black beans
3 pounds heirloom pico de gallo
60 slices grilled limes
30 avocados, halved and sliced
10 jalapeños, sliced and roasted
1/2 pound chopped green onions
1/2 pound fresh chopped cilantro
30 soft-boiled eggs
3 3/4 cups salsa verde
3 3/4 cups chipotle salsa rojo
2 cups cilantro lime crema
3 poblano peppers, diced
1/4 cup minced garlic
1/2 cup pureed chipotle peppers in adobo
32 ounces canned tomato sauce
16 ounces tomato puree
6 limes, cut in half
2 cups fresh squeezed lime juice
1/8 cup Mexican dried oregano
1/8 cup granulated onion
1/8 cup cumin
3 gallons water
1 pound vegetable base
1/4 cup canola olive oil blend
7 1/2 pounds dried ramen noodles
3 gallons water for boiling
1 cup canola olive oil blend
3 pounds queso fresco, crumbled
3 3/4 pounds grilled corn
3 pounds seasoned black beans
3 pounds heirloom pico de gallo
60 slices grilled limes
30 avocados, halved and sliced
10 jalapeños, sliced and roasted
1/2 pound chopped green onions
1/2 pound fresh chopped cilantro
30 soft-boiled eggs
3 3/4 cups salsa verde
3 3/4 cups chipotle salsa rojo
2 cups cilantro lime crema
preparation
Instructions
1. Heat oil in a large stockpot on the stove until hot. Sauté onions, peppers, and garlic until translucent. Add all spices to the translucent veggies, then add pureed chipotles. Add cut-up limes. Add water, vegetable base, tomato products, and lime juice. Simmer for 30 to 40 minutes until fierce flavor develops and onions are cooked through. Squeeze the halved limes into the broth.
2. Boil 3 gallons of water in a stockpot. Add dried ramen and cook for 5 minutes. Drain and toss in olive oil. Reserve hot for service.
3. Grill corn and limes. Reserve cold for service. Prepare all salsas including pico de gallo, salsa rojo, salsa verde, and cilantro lime crema. Soft boil eggs in boiling water for 7 minutes. Reserve for service. Chop, slice, and dice all other ingredients. Put cilantro lime crema in a squeeze bottle for drizzling.
2. Boil 3 gallons of water in a stockpot. Add dried ramen and cook for 5 minutes. Drain and toss in olive oil. Reserve hot for service.
3. Grill corn and limes. Reserve cold for service. Prepare all salsas including pico de gallo, salsa rojo, salsa verde, and cilantro lime crema. Soft boil eggs in boiling water for 7 minutes. Reserve for service. Chop, slice, and dice all other ingredients. Put cilantro lime crema in a squeeze bottle for drizzling.
