COOKING FIDEO RECIPES

Name: Fideo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 2 lbs cubed beef stew meat; 10 ounces vermicelli; 1/3 cup oil; 3 cups water; 1 (12 ounce) can whole tomatoes; 2 garlic cloves (minced); 1/4 teaspoon cumin; 1/4 teaspoon black pepper; 1 medium chopped bell pepper; 2 teaspoons salt

FIDEO RECIPE - MEXICAN.FOOD.COM

Fideo Recipe - Mexican.Food.com image

Make and share this Fideo recipe from Food.com.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs cubed beef stew meat
10 ounces vermicelli
1/3 cup oil
3 cups water
1 (12 ounce) can whole tomatoes
2 garlic cloves (minced)
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 medium chopped bell pepper
2 teaspoons salt

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, FatContent 77.8, SaturatedFatContent 25.8, CholesterolContent 236.1, SodiumContent 1321.2, CarbohydrateContent 58.8, FiberContent 4, SugarContent 4.4, ProteinContent 70.8

EASY FIDEO RECIPE | JUST A PINCH RECIPES

Easy Fideo Recipe | Just A Pinch Recipes image

This was my abuela's recipe that she showed be how to do, boy do I miss her cooking!

Provided by Aurora Bisig @aurorabisig

Categories Pasta

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoon(s) vegetable oil or peanut oil
1 package(s) (8 oz.) fideo pasta (thin noodles)
2-3 - green onions finely chopped or 1 small onion finely chopped
3-4 clove(s) garlic finely chopped or 2 teaspoons chopped garlic in a jar
1 can(s) (14 1/2 oz) tomato sauce
1 teaspoon(s) salt or to taste
1-2 can(s) water (fill the tomato sauce can and use it for your water to add to the fideo)

Steps:

Heat oil in a saucepan over medium heat.
Add the garlic and onion and cook until they are tender but not browned.
Next add the fideo to the onion and garlic mixture, and fry until a golden brown.
Pour in the can of tomato sauce, and 1 can of the water and stir to blend. Bring to a boil, cut your heat down to low and cook with a cover until the liquid has almost evaporated.
Stir in more water as needed. Cover, and cook over low heat for about 10-15 minutes, or until the fideo is tender, and the sauce has thickened. Then enjoy delicious fideo!

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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.
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Calories 219.4 calories per serving

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.

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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.
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FIDEO SECO RECIPE - MARCELA VALLADOLID | FOOD & WINE

I don’t think I’ve ever been messaged more on social media than when I posted a picture of this fideo in my Instagram stories. The response took me by surprise—I mean, this is true, homestyle Mexican cuisine. Nothing fancy. And that’s why it’s so good.Fideo is Mexico’s version of angel hair pasta, just cut into 1-inch pieces. When we made fideo seco back home, we toasted the pasta and then cooked it in a tomatoey broth, sometimes with vegetables and maybe shredded chicken. In this version, I start with a quick tomato sauce that I borrowed from my fiancé, Philip (it’s the same one we use for pasta and pizza) and added some chipotles to give it a kick.Now, a few secrets that will guarantee that when you make this fideo seco, you’re able to receive all the magic. The key is to blend the sauce until it’s really smooth, and add enough liquid so the sauce is thin enough to be absorbed by the pasta. Think of this like risotto, where you have to stir while liquid is absorbed by the pasta. Stirring is essential to keep the pasta from sticking to the pan and to make sure the sauce gets distributed and absorbed. This is one of those things learned by watching the abuelas in the cocina; it’s not hard, but you have to pay attention. It’s a humble meal that will only work if you watch it closely while making it.And now, the big finish—avocado slices, a drizzle of tart crema Mexicana, fresh cilantro leaves, crumbled queso fresco … maybe a squeeze of lime juice, and you’re in heaven, which for me is right back home in Tijuana. If you’re carb-watching, take a break—this is worth every bite. In fact, the only way this could possibly get any better is by adding more carbs. Like reheating it the next day and making fideo tacos (with corn tortillas, please) or tortas, with the same toppings. Maybe some fresh salsa. Add a Mexican Coca-Cola, and you’re all set. Enjoy!
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Total Time 45 minutes
Category Pasta + Noodles

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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