AUTHENTIC FIDEO MEXICAN PASTA RECIPE
Easy Mexican pasta recipe that is made with an age old technique!
Provided by Jennifer
Categories Authentic Fideo Mexican Pasta Recipe
Time 10m
Number Of Ingredients 8
Steps:
- In a large frying pan on medium heat, add 4 tablespoons of Olive Oil and the Vermicella (Fideo) noodles. Make sure you have enough oil to cover all the noodles.
- Once you've mixed the noodles in the oil, add the onion.
- Fry the noodles (without water) until the noodles turn a golden brown as you continue to stir them. Be careful not to let them sit there because they will burn easily.
- Keep your water close by because when you see the noodles hit the golden brown stage you will immediately add the water to stop the noodles from frying. You may need to continue to add water as it cooks. The amount of water you add will depend on the consistency you are going for. If you like your Fideo more Soup like, then add more water.
- After adding the water, add the tomatoes and garlic (and Chicken or other meat your prefer)
- Let simmer until all the water is almost fully evaporated. Taste the noodles and if they still have a small crunch to them, add another cup of water. Repeat this process until the noodles are soft.
- Voila! You're done! Serve warm and enjoy!
FIDEO
A favorite lunch dish at our house. I started with Debbwl's Recipe #366582 and made some adjustments to suit our tastes. We think it tastes very similar to spaghettios. Stewed tomatoes with sugar is necessary for the slightly sweet taste - if you substitute diced tomatoes, add a bit of sugar. I usually buy fideo in the ethnic food section (it's a popular pasta in Mexico). I have also substituted the tiny ABC pastas, but they take just a bit longer to cook.
Provided by appleydapply
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a non-stick skillet, heat the oil over medium to medium-high heat. Add the fideo and fry until golden brown. Remove from pan and set aside.
- If you don't like chunky tomatoes - pulse in food processor until they are of desired consistency.
- In same pan bring tomatoes, water and salt to a boil.
- Return pasta to pan with boiling tomatoes. Simmer, partially covered, for about 10 minutes. Stir occasionally to keep noodles from sticking. It's done when liquid is absorbed and pasta is tender.
- Remove from heat and stir in grated parmesan.
- Cover and let stand 5 minutes before serving.
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
TEX-MEX FIDEO
My fiance's mother always made her Fideo this way, and we just improved on it. It's really delicious and we always eat it with pieces of tortilla. Just some things to keep in mind: The spices are just guesstimated as we don't really measure things, so build up the flavors however you like them. We love the flavor of comino (cumin) so we add a LOT lol. We also enjoy more salt, so you can omit the salt from the meat seasoning if you're worried it's going to be too salty for your taste. Also, you can make this as soupy as you like. The amount I put makes it just a little soupy. It's also kinda easy to overcook the noodles, so be careful. Oh and in the picture, you can see beans. This is because we get a can of Charro beans on the side, and add some in as we serve ourselves. If you want, you can add the can to the dish itself, but I recommend draining it first.
Provided by Cypress
Categories Stew
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a non-stick pan, heat 2 tbsp vegetable oil. Cook diced potatoes until they start to turn golden.
- While potatoes are cooking, heat the other 2 tbsp vegetable oil in a separate pot. Mix the ground beef with the meat seasonings and cook until well done.
- Drain the excess oil and water from the ground beef, and put it back to cook some more. Remove the potatoes from the oil and toss with the ground beef.
- While the potato and beef mixture is cooking some more, brown the box of the vermicelli in the non-stick pan that has the remaining oil from cooking the potatoes.
- When the vermicelli is done, drain any excess oil (there shouldn't be much if any) and then add to the potato and beef mixture, along with the beef bouillon, water, and tomato sauce.
- Cook on high heat until it comes to a good boil, cover it and let it boil for 1-2 minutes. Turn off the heat completely and let sit for about 10 minutes. Serve and enjoy!
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
TRADITIONAL MEXICAN SOPA DE FIDEO RECIPE
Homemade Sopa de Fideo (Mexican noodle soup) - Thin noodles in a tomato chicken broth served with a squirt of lime. Mexican lunchtime comfort food in the way that grilled cheese and tomato soup is, warm fuzzies in a bowl. It's an easy and quick Mexican soup that you will make again and again. Also called, Sopita de Fideo
Provided by Andrés Carnalla
Categories Lunch
Time 35m
Number Of Ingredients 11
Steps:
- Cut the tomatoes in half and remove the seeds. Puree the tomatoes, onion, and garlic and set aside.
- Preheat 3 tbsp. of vegetable oil to medium-hot. Add the noodles and stir to coat with oil. Continue stirring until the noodles have started to brown.
- Strain the pureed tomatoes, onion, and garlic into the noodles. Notice the color of the noodles. Some of them should be very brown. The browned noodles add depth of flavor to the soup.
- Add the chicken broth and stir.
- Bring the soup to a boil. Cover and reduce to low heat. Cook for 10 minutes.
- Check the salt and adjust to taste before serving.
- Serve your soup with a couple of lime halves. A squirt of lime brings the flavors together. A little chopped avocado is a nice touch.
Nutrition Facts : ServingSize 2 cups, Calories 469 kcal, Carbohydrate 43 g, Protein 20 g, Fat 17 g, Sodium 168 mg, Sugar 2 g
TRADITIONAL TEX-MEX SOPA FIDEO/PASTA
This is a very old recipe around my home and in many other cities on the border. I used to eat this as a kid and I still enjoy it today. It is great as a side-dish or appetizer with Mexican food. It is also just a great snack. This is a vegetarian dish if you opt to use canola oil instead of lard. Also, note that you can use fideo (vermicelli) or any other type of small pasta such as small shells, alphabet, etc.
Provided by clashcity19
Categories Tex Mex
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put oil or lard in pan and brown the pasta. Make sure to watch it carefully as it burns easily.
- Add the onion and garlic. Cook about 2 minutes, stirring frequently.
- Add 8 oz. of tomato sauce and 3 cups of water. Bring to a boil.
- Add bullion cubes and ground cumin.
- Taste after bullion dissolves. Add salt and/or pepper, if desired.
- Cook until pasta is tender, about 10 minutes. Add remaining 1 cup water if needed.
- Consistency will be thickish, but still soupy.
Nutrition Facts : Calories 85.2, Fat 7.2, SaturatedFat 0.5, Sodium 307.9, Carbohydrate 5.2, Fiber 1.2, Sugar 3.2, Protein 1.1
FIDEO
Make and share this Fideo recipe from Food.com.
Provided by bsimm78
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Fry vermicelli in pan with oil and set aside (don't overbrown as to not make pasta tough.).
- in a pot, cook meat in some oil until brown with salt and pepper.
- add all ingredients in with meat, stir and cover for 3-5 minutes for pasta to soften.
- then cook uncovered for 15-20 minutes.
- don't overcook and don't stir or the pasta will turn to mush.
Nutrition Facts : Calories 1233.5, Fat 77.8, SaturatedFat 25.8, Cholesterol 236.1, Sodium 1321.2, Carbohydrate 58.8, Fiber 4, Sugar 4.4, Protein 70.8
SOPA DE FIDEO
Quick, simple and delicious sopa de fideo (a Mexican noodle soup) is the ultimate easy Mexican comfort food made with pantry friendly ingredients in less than 30 minutes! Fideo is a robust, savory soup made with thin fideo pasta (like short vermicelli), simmered in a robust, rich, smoky, tomato-based broth dressed with cilantro and lime juice. You can keep the fideo recipe extremely simple or use it as a springboard for any add-ins such as corn, zucchini, leftover rotisserie chicken, etc. Dress up your big bowl of comforting, hearty fideo with crumbled cotija, Mexican crema and jalapenos and you have a quick Mexican soup that you will make again and again!
Provided by Jen
Number Of Ingredients 12
Steps:
- Add tomatoes, onions, garlic, jalapeno and all seasonings to your blender and blend until completely smooth; set aside.
- Heat oil in a 4-quart or larger Dutch oven over medium heat. Add the fideo pasta and sauté, stirring constantly, until lightly browned about 3-5 minutes.
- Add the blender tomato sauce and chicken broth and bring to a boil. Reduce to a simmer for 8-10 minutes or until noodles are tender.
- Stir in lime juice and chopped cilantro. Season to taste with salt, pepper and/or cayenne pepper.
- Serve with your favorite toppings such as cheese, jalapenos, avocados, tortilla chips, Mexican crema/sour cream, crushed chips, etc.
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