Mexican recipes
Authentic Fideo
No ratings yet
45 min
Serves 4
Mexican
Ingredients
- 4 tbsp olive oil 59 ml olive oil
- 1 medium size onion, roughly chopped 1 medium size onion, roughly chopped
- 12 oz coil Fideo pasta or similar 340 g coil Fideo pasta or similar
- 2 bay leaves 2 bay leaves
- 2 cup chicken broth 480 ml chicken broth
- 1/2 tsp dried oregano 2.5 ml dried oregano
- 1/2 tsp chili flakes or to taste 2.5 ml chili flakes or to taste
- Salt and pepper to taste Salt and pepper to taste
- Grated cheddar cheese for topping Grated cheddar cheese for topping
- For the tomato sauce For the tomato sauce
- 1 tbsp olive oil 15 ml olive oil
- 1 tsp Paprika 4.9 ml Paprika
- 1/2 tsp cumin 2.5 ml cumin
- 1/2 tsp dried oregano 2.5 ml dried oregano
- 2 cup whole tomatoes (fresh or canned; roughly chopped) 480 ml whole tomatoes (fresh or canned; roughly chopped)
- Salt and black pepper to taste Salt and black pepper to taste
Method
Prepare the tomato sauce
Note: If using fresh tomatoes, peel the skin off first
In a saucepan over medium high heat add the olive oil and spices and fry for about a minute, turning often. Add the tomatoes and bring to a boil. Season with salt and pepper to taste, lower heat and simmer for 20 minutes.
Cook the fideo
When the tomato sauce is ready start cooking the fideo.
Place a large saucepan pan over high heat and add the 4 Tbsp olive oil. Add the chopped onion and fry for 2 to 3 minutes, stirring frequently.
Break the fideo pasta with your hands in small pieces into the saucepan. Saute the pasta, turning constantly, until toasted (it should start to take a light golden brown color).
When the fideo is toasted, add the tomato sauce and chicken broth to the pan and stir well. Add the bay leaves, dried oregano and chili flakes, taste and season with salt and black pepper.
Lower the heat and simmer until the pasta is cooked (do not overcook it, check instructions on the package).
Serve with grated cheddar cheese on top.
Note: If using fresh tomatoes, peel the skin off first
In a saucepan over medium high heat add the olive oil and spices and fry for about a minute, turning often. Add the tomatoes and bring to a boil. Season with salt and pepper to taste, lower heat and simmer for 20 minutes.
Cook the fideo
When the tomato sauce is ready start cooking the fideo.
Place a large saucepan pan over high heat and add the 4 Tbsp olive oil. Add the chopped onion and fry for 2 to 3 minutes, stirring frequently.
Break the fideo pasta with your hands in small pieces into the saucepan. Saute the pasta, turning constantly, until toasted (it should start to take a light golden brown color).
When the fideo is toasted, add the tomato sauce and chicken broth to the pan and stir well. Add the bay leaves, dried oregano and chili flakes, taste and season with salt and black pepper.
Lower the heat and simmer until the pasta is cooked (do not overcook it, check instructions on the package).
Serve with grated cheddar cheese on top.
Comments (2)
Jogia
Aug 2, 2011
Very Tastey and I tried it. But the first batch I made wasn't good.
Mina
Aug 2, 2011
Wow what a great meal.
Log in or join for free to leave a comment.