FIDEO RECIPE | ALLRECIPES
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
Total Time 21 minutes
Prep Time 1 minutes
Cook Time 20 minutes
Yield 4 servings
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, CarbohydrateContent 46.6 g, FatContent 8.1 g, FiberContent 3.3 g, ProteinContent 8.8 g, SaturatedFatContent 1.4 g, SodiumContent 543.2 mg, SugarContent 4.7 g
TRADITIONAL SOPA DE FIDEO RECIPE [STEP-BY-STEP]
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
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Preparation
- Serving
Nutrition Facts : ServingSize 2 cups, Calories 469 kcal, CarbohydrateContent 43 g, ProteinContent 20 g, FatContent 17 g, SodiumContent 168 mg, SugarContent 2 g
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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!
From foodandwine.com
Total Time 45 minutes
Category Pasta + Noodles
From foodandwine.com
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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TRADITIONAL SOPA DE FIDEO RECIPE [STEP-BY-STEP]
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
From mexicanfoodjournal.com
Reviews 3.7
Total Time 35 minutes
Category Lunch
Cuisine Mexican
Calories 469 kcal per serving
From mexicanfoodjournal.com
Reviews 3.7
Total Time 35 minutes
Category Lunch
Cuisine Mexican
Calories 469 kcal per serving
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FIDEO NOODLES - HOW TO COOK, USE, AND EAT FIDEOS | BON APPÉTIT
2019-11-18 · Simply put, fideos means “noodles” in Spanish. But the word actually refers to a particular kind of noodle—short and golden, with vermicelli-like thinness—as well as to specific dishes.
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FIDEO SECO RECIPE - MARCELA VALLADOLID | FOOD & WINE
2019-08-30 · Heat remaining 3 tablespoons oil in a deep 11-inch skillet over medium-high until hot. Add fideo; cook, stirring often, until toasted and darkened, about 4 minutes.
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2020-12-25 · Heat a large fry pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 60 to 90 seconds add in 2 cups of short thin pasta noodles ¨fideos¨, and start mixing them with the olive oil, make sure to mix them continuously, that way they don´t burn and they all evenly fry, after 2 1/2 to 3 minutes and the pasta noodles have a brown fried color to them (don´t blacken the ...
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Fideos pasta is commonly eaten in Spain. Fideos pasta is an unassuming pasta with a long and interesting history. The pasta is eaten throughout the Mediterranean, especially in Spain and Italy, and can sometimes be found abroad as well. Several distinct recipes use fideos, including soups and a pasta-based paella served in Spain. Food historians believe that fideos pasta may be one of the earliest incarnations of pasta, and it certainly has a well documented history.
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ARROZ CON FIDEOS (DOMINICAN RICE AND NOODLES) - TARA'S ...
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ARROZ CON FIDEOS (DOMINICAN RICE AND NOODLES) - TARA'S ...
2014-10-20 · Once thoroughly heated, add the fideos and cook, stirring often, just until golden. Mix in the rice until all the grains are coated in the oil. Pour in the boiling broth, seasoning with salt if necessary. Cook, stirring occasionally, until most of the liquid has evaporated. Reduce heat to low and cover. Simmer for 15 minutes covered and untouched.
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