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
QUICK & EASY FIDEO
Steps:
- Vermicelli:
- Pour olive oil into bottom of a frying pan. Set on high. Pour box of vermicelli into frying pan and brown. After browned, pour can of tomato sauce, water, and salt into frying pan. Mix with a fork. Bring to a boil. When it starts to boil, turn down to a simmer. DO NOT TOUCH vermicelli. When noodles are tender flip the vermicelli once with fork.
- Pinto Beans:
- Cook on high. Bring to a boil then turn down to low. Slightly smash beans with a spoon and drain some juice out.
- Add beans and cheese to the vermicelli.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BAKED FIDEO
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a blender jar, combine the tomatoes, garlic, onion, water, and salt. Puree until smooth and set aside.
- Preheat the oven to 350 degrees and lightly oil a medium baking dish. In a large heavy sauce pan heat the olive oil over medium low heat. Add the pasta and saute, stirring frequently, until golden brown. Be careful not to burn the noodles. Add the chiles and continue stirring over the heat for 2 minutes more. Add the tomato puree and the chicken broth to the pan and stir together until the liquid comes to a simmer, then transfer to the baking dish. Cover the dish with aluminum foil and bake for 10 to 15 minutes, until all the liquid has been absorbed and the noodles are tender. Remove the foil from the pan and distribute the cheese over the top and increase the oven heat to 400 degrees. Cook for 10 minutes more, until the top is bubbling and golden. Serve with a slice or 2 of avocado and a sprinkling of cilantro.
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
FIDEO SOUP
Steps:
- In large saucepan or stockpot heat the oil or butter. Add pasta and saute until golden, stirring frequently and being careful not to burn. Stir in chiles and cook for 2 minutes longer. Meanwhile, combine tomatoes, garlic, onion, water and salt in a blender. Puree until smooth. Add tomato puree and stock to browned pasta. Cook over medium-low heat until the noodles soften and the flavors meld, about 15 minutes. Serve hot with the sliced avocado and cilantro as garnish.
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Reviews 12Category Lunch, Quick, SoupCuisine MexicanTotal Time 20 mins
- If you're using a long cut pasta (like spaghetti), break up into small 2 inch pieces before tossing into a large pot with 3 tbsp of olive oil. Allow to cook until some pieces look toasted. Add minced garlic and onion and toast for a few more minutes, stirring constantly to prevent burning.
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