FIDEO
This is one of the few recipes where breaking pasta is acceptable and is even an essential part of the dish in its natural form. This is a highly traditional comfort food dish that a middle school friend of mine would have regularly for dinner. It was so unlike any pasta dishes my mom was cooking at home. I loved how unique the flavors and textures were. I have tried to recreate that childhood feeling with this recipe here inspired by the traditional Spanish or Mexican Sopa de Fideo. It's important to toast the pasta to develop the nutty flavor and release the starch.
Provided by Alex Guarnaschelli
Categories main-dish
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Toast the pasta: In a large oven-safe saucepan, heat the oil over medium heat. Break the pasta (!) into smaller pieces, about 2 inches long, and add to the oil. Season with salt. Stir with a wooden spoon so the pasta doesn't stick to the bottom, tossing to coat with the oil. Toast the pasta, stirring often, until golden brown, 2 to 3 minutes.
- Build the sauce: In a blender, purée the onion, garlic, tomatoes and 3 1/2 cups chicken stock until smooth.
- Finish the pasta: Add the red pepper flakes and butternut squash to the pan. Pour the tomato mixture from the blender over the pasta and stir to combine. Bring to a simmer, then place the saucepan in the center of the oven. Bake until it thickens to a stew-like consistency and the pasta is cooked, 12 to 15 minutes. Add the remaining 1/2 cup of stock if too thick. Stir in the basil and sprinkle with some cheese.
- Serve: Ladle the soup into bowls. Squeeze the lime over the pasta.
Nutrition Facts : ServingSize 1 of 3 servings, Calories 548, Fat 14g, SaturatedFat 3g, Carbohydrate 86g, Fiber 7g, Sugar 13g, Protein 20g, Cholesterol 10mg, Sodium 1519mg
SHORT CUT MEXICAN FIDEO (VERMICELLI)
This fideo is simple, quick and delicious. It's great as a light meal or side dish. There are many ways to prepare fideo but for me, this is the quickest. You can add some tomato sauce and a dash of cumin when you add the chicken stock for extra flavor. Add less water if you want drier pasta.
Provided by Amy_S
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the oil in a large sauce pan over medium-high heat. Cook and stir the onion in the hot oil for 1 minute. Stir in the vermicelli and cook until golden brown, about 3 minutes. Add the stock and bouillon cubes; cover. Simmer until the vermicelli is tender, 10 to 11 minutes.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 37.2 g, Cholesterol 0.7 mg, Fat 5.3 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 0.7 g, Sodium 693.2 mg, Sugar 2.6 g
SOPA DE FIDEO RECIPE
Sopa de fideo is the ultimate Mexican comfort food and is super easy to make.
Provided by Charbel Barker
Categories Appetizer Main Course Soup
Time 35m
Number Of Ingredients 14
Steps:
- Roast the tomatoes, onion, garlic, and jalapeno in a frying pan until browned.
- Saute the fideo pasta with 1 1/2 tablespoons of oil until lightly browned (5-7 minutes), moving constantly
- Add the roasted tomato, onion, garlic and jalapenos from above to a blender along with the peppercorn, salt, oregano and cumin and blend until smooth. Strain the resulting liquid and add to the pan with the fideo pasta and stir constantly for about 3 minutes.
- Add the potatoes and add 4 cups of chicken broth. Bring to a boil and cook for about 10 minutes.
- Add the shredded chicken and the parsley. Let boil for another 10 minutes.
- Serve hot and garnish with fresh lime juice, and additional jalapeno slices.
Nutrition Facts : ServingSize 1 Cup, Calories 180 kcal, Carbohydrate 25 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 470 mg, Fiber 2 g, Sugar 2 g
FIDEO
This fideo recipe was given to me by my mother in-law. It goes great with any meat dish including carne asada. I use this recipe in place of rice as my side dish.
Provided by TINYANT1
Categories Side Dish
Time 21m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated.
- Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 46.6 g, Fat 8.1 g, Fiber 3.3 g, Protein 8.8 g, SaturatedFat 1.4 g, Sodium 543.2 mg, Sugar 4.7 g
MEXICAN SOPA DE FIDEOS (VERMICELLI MEXICAN STYLE)
This side dish was always a favorite at my grandmother's house. when ever she did not want to make rice or potatos this was the dish. She would serve with pinto beans and a grilled meat and Oh so good. Somtimes we would just grab two tabelspoonfuls and drop & wrap in a soft flour tortilla with a few beans and some salsa on top....
Provided by Juliann Esquivel
Categories Pasta Sides
Time 35m
Number Of Ingredients 12
Steps:
- 1. Heat oil in a large saute pan or skillet, Add the package of vermicelli to the oil and with a fork begin to brown your fine pasta. Keep heat at a medium low, so pasta will not scorch. Keep stirring until your vermicelli is pretty much golden brown. Now add the diced onions, garlic and cilantro. Keep mixing and stirring until the onions begin to get limp.
- 2. Next step pull three whole tomatos from the can and mash down real good with a fork add to the vermicelli and continue to saute with the onion. Saute for about a mintue more.
- 3. Now add all the reserved tomato juice from the can of whole tomato minus what ever tomato's remain. (Save for some other recipe) stir the vermicelli a little and now add the chicken broth and seasonings oregano, cumin, salt and pepper Mix everything real well and put your whole jalapeno right in the middle of the simmering vermicelli. Do not cut open the jalapeno. Reduce heat medium low and cover your pasta and let cook for about 15/20 minutes. After twenty minutes have passed uncover and fluff with a fork taste to see if seasonings are right. If pasta is still not cooked but somewhat dry add a little more chicken broth. Check vermicelli pasta to see if it needs more salt If it does then remove jalapeno adjust your seasonings and put jalapeno back in the middle. Leave jalapeno in the middle for garnish looks pretty when served at the table. Jalapeno can be discarded or eaten. Jalapeno imparts good flavor but not heat when cooked this way. Enjoy
- 4. If you use a larger pack of vermicelli then you will need to increase the chicken broth and add a little more salt.
SOPA DE FIDEOS
I've been to many Mexican restaurants and they seem to always give you a small cup of Sopa de Fideos (noodle soup) before the meal. This can easily be made at home with just a few ingredients. This is my version of this tasty Mexican noodle soup.
Provided by amandascookin
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.
- Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.
- Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 44 g, Cholesterol 6.8 mg, Fat 8.2 g, Fiber 2.8 g, Protein 9.3 g, SaturatedFat 1.1 g, Sodium 1507 mg, Sugar 6.7 g
FIDEO (MEXICAN SPAGHETTI)
A very unusual but very delicious pasta dish. My Mexican grandfather used to make it and I make it in memory of him. For you, Pepe! Hope you all like it too! Goce! (Enjoy!)
Provided by JENNY P.
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
- Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
- Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.
Nutrition Facts : Calories 454.7 calories, Carbohydrate 47.9 g, Cholesterol 69.8 mg, Fat 14.4 g, Fiber 3.3 g, Protein 32.2 g, SaturatedFat 6 g, Sodium 212.9 mg, Sugar 4.1 g
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- Heat 1/3 cup oil in a medium saucepan over medium. Add shallot and garlic; cook, stirring often, until softened, about 4 minutes. Stir in chopped and canned tomatoes. Season with 1/2 teaspoon salt and pepper. Stir in basil, and bring to a vigorous simmer over medium-high. Reduce heat to low, and simmer, stirring occasionally, until mixture is the texture of marmalade, about 25 minutes.
- Transfer tomato mixture to a blender. Add 1/2 cup chicken stock and adobo sauce. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds. Season with remaining 1/4 teaspoon salt. Set aside 1 1/2 cups tomato sauce; reserve remaining tomato sauce for another use.
- Heat remaining 3 tablespoons oil in a deep 11-inch skillet over medium-high until hot. Add fideo; cook, stirring often, until toasted and darkened, about 4 minutes. Stir in reserved tomato sauce and remaining 1 cup chicken stock. Return to a simmer over medium-high. Reduce heat to low, and gently simmer, giving skillet a quarter turn every 2 minutes and repositioning skillet over burner, until liquid is absorbed and rice is al dente, about 15 minutes, stirring once halfway through and gently pressing noodles into an even layer. (Repositioning the skillet ensures you’ll have an evenly browned and crispy crust on bottom of pan and prevents burning. If needed, gently dig into fideo to check bottom of pan).
- Remove from heat, cover, and let steam until noodles are tender, about 5 minutes. Garnish with a drizzle of crema, avocado, queso fresco, and cilantro.
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