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
GRANDMA'S FIDEO RECIPE - (4/5)
Provided by nessienessa
Number Of Ingredients 15
Steps:
- Brown the fideo in olive oil. Once you can tell the fideo is starting to brown, toss in the onions and the minced garlic. Quickly sauté together, being careful to not burn the garlic. You want to cook the onion with the fideo to give it some flavor. Saute until the onions are a little translucent. Add broth, then immediately add cumin, garlic powder, tomatoes and tomato sauce, and lemon juice. Add salt & pepper to taste. (Here is where you should also add your diced potatoes, cooked ground beef or cooked steak pieces if you want.) Bring to boil and then lower the heat. Simmer 15 minutes. Should be soupy. Enjoy!
QUICK FIDEO
This is a delicious Mexican variation of fideo, Mexican spaghetti.
Provided by Mindy
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef, 1 tablespoon dried onion, 1 tablespoon garlic powder, salt, and black pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to a bowl.
- Heat canola oil in the same skillet over medium heat; cook and stir fideo noodles in the hot oil until browned, 3 to 5 minutes. Add ground beef and enough hot water to cover the noodles; stir in tomato sauce, 2 tablespoons dried onion, 1 tablespoon garlic powder, cumin, onion powder, beef bouillon, green bell pepper, salt, and black pepper. Cook, stirring occasionally, until noodles are tender, 10 to 15 minutes.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 46.4 g, Cholesterol 34.8 mg, Fat 17.2 g, Fiber 3.4 g, Protein 17.5 g, SaturatedFat 4.2 g, Sodium 295.9 mg, Sugar 2.8 g
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- Heat canola oil in a skillet over medium heat. Brown the fideo in the skillet about 5-8 minutes. Remove fideo, leaving as much of the oil in the pan as possible, and set aside.
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- Return the fideo to the skillet, and pour in the broth, stir well. Cover the skillet and reduce the heat to low. Cook for about 30 minutes, stirring occasionally. Season with salt and pepper and serve.
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