Traditional Fideo Recipes

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FIDEO



Fideo image

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

2 tablespoons vegetable oil
1 (8 ounce) package fideo pasta
½ teaspoon ground cumin
½ teaspoon garlic salt
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 ½ cups water

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

TRADITIONAL MEXICAN SOPA DE FIDEO RECIPE



Traditional Mexican Sopa de Fideo Recipe image

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

8 ounce package of "fideo" noodles (thin spaghetti, vermicelli, or angel hair pasta work well )
2 plum tomatoes (Roma tomatoes)
1 clove garlic
¼ medium white onion
¼ ground cumin (optional to add to broth)
½ tsp. Mexican oregano (optional to add to broth)
4 limes
1 ripe avocado sliced thin (optional for garnish)
8 cups homemade chicken broth
3 tbsp. vegetable oil (or olive oil)
Salt to taste (about 1tsp. will be needed depending on the chicken broth you use)

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

FIDEOS



Fideos image

Provided by Kelsey Nixon

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 24

2 cloves garlic
2 teaspoons smoked paprika
Kosher salt
1/4 cup fresh lemon juice (about 1 lemon), plus more as needed
2 egg yolks
2 cups canola oil
1 pound head-on large shrimp (16/20), peeled and deveined, heads and shells reserved
Pinch saffron
6 tablespoons extra-virgin olive oil
2 tablespoons butter
1 pound vermicelli noodles, broken into 2-inch pieces
8 ounces chorizo, cut into 1/4-inch coins
1 medium onion, finely chopped
4 cloves garlic, minced
1 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
Kosher salt
1/2 cup dry white wine
One 14 1/2-ounce can diced tomatoes, drained
2 cups low-sodium chicken stock
8 ounces asparagus, trimmed of woody stems, cut into 1/2-inch pieces
1 pound mussels, cleaned and de-bearded
3 tablespoons chopped fresh parsley
Lemon wedges, for garnish

Steps:

  • For the aioli: Add the garlic, paprika and a pinch of salt to the bowl of a food processor. Pulse until the garlic is finely chopped. Add the lemon juice and egg yolks and pulse until combined.
  • With the motor running, slowly add the oil in a thin stream. Do not rush this step; it should it should take about 1 minute. If the oil is added too quickly, the aioli may break. Season with more salt and lemon juice as needed. Serve cold or at room temperature. The aioli may be stored in the fridge for up to 2 days.
  • For the shrimp stock: Combine the shrimp heads and shells and 2 cups water in a small saucepot. Bring to a simmer over medium-high heat and cook for 10 minutes. Turn off the heat and stir in the saffron. Let sit for 5 to 10 minutes to allow the saffron time to infuse the stock. Strain the shrimp stock and reserve.
  • For the fideos: Set a paella pan over medium heat and coat with 2 tablespoons of the olive oil and all of the butter. Add the vermicelli and toast, stirring regularly, until light golden brown, about 5 minutes; do not walk away during this step, as the noodles can burn easily. Transfer the noodles to a bowl.
  • Coat the paella pan again with another 2 tablespoons of the olive oil, add the chorizo and cook until the spices from the sausage begin to color the oil. Add the onions and cook until softened and aromatic, about 5 minutes. Add the garlic and cook 1 minute more. Add the smoked paprika and red pepper flakes and season with salt. Add the wine and cook until reduced by half. Add the tomatoes and cook until almost all of the liquid has evaporated, 5 to 6 minutes.
  • Set an oven rack in the middle position and preheat the broiler.
  • Add the toasted vermicelli, the reserved shrimp stock and the chicken stock; it should come to 4 cups total liquid. Lower the heat to medium and cook until all liquid has been absorbed, 15 to 20 minutes, stirring every few minutes.
  • Season the shrimp with salt and toss with the remaining 2 tablespoons olive oil. When the noodles are cooked but still have a little al dente bite to them, stir in the asparagus, then arrange the shrimp and mussels on top of the noodles. Transfer the paella pan to the oven and broil until the top is golden brown and crispy, 8 to 10 minutes; rotate the pan halfway through for even browning. Watch closely during broiling to prevent burning. You'll know the paella is ready when the top of the spaghetti is nicely browned, the shrimp are bright pink and the mussels have popped open. Garnish with the parsley and serve with lemon wedges and smoked paprika aioli.

QUICK FIDEO



Quick Fideo image

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

1 pound ground beef
3 tablespoons dried minced onion, divided
2 tablespoons garlic powder, divided
salt and ground black pepper to taste
¼ cup canola oil
1 (16 ounce) package fideo noodles
3 cups hot water, or as needed
1 (8 ounce) can tomato sauce
2 tablespoons ground cumin
2 tablespoons onion powder
1 cube beef bouillon
3 thin strips of green bell pepper

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

GRANDMA'S FIDEO RECIPE - (4/5)



Grandma's Fideo Recipe - (4/5) image

Provided by nessienessa

Number Of Ingredients 15

1 package Fideo (vermicelli, fideo, conchas, stars, or ABC's)
2 tablespoons olive oil
3 1/2 cups chicken broth
1/4 onion, diced
1 small clove garlic, minced
1 tablespoon cumin
1 tablespoon garlic powder
1 (7-ounce) can tomatoes
1 (4-ounce) can tomato sauce
1/2 lemon
Salt
Pepper
Potatoes, diced and cooked (optional)
Ground beef, cooked (optional)
Steak pieces, cooked (optional)

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!

TRADITIONAL TEX-MEX SOPA FIDEO/PASTA



Traditional Tex-Mex Sopa Fideo/Pasta image

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

2 tablespoons canola oil or 2 tablespoons lard
1/2 large yellow onion, chopped
1 garlic clove, pressed
1 (7 ounce) bag star-shaped pasta (usually found in the Hispanic food section of the grocery store)
2 tomato-flavored bouillon cubes, with chicken flavor
1 (8 ounce) can tomato sauce
4 cups water
1/2 teaspoon ground cumin
salt & pepper (though probably will not need it- bullion is salty enough!)

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

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4.5/5 (30)
Estimated Reading Time 4 mins
Category Authentic Fideo Mexican Pasta Recipe
Total Time 10 mins
  • 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.
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