Recipe for authentic Mexican Fideo?

Question

Does anyone out there have a good Fideo recipe? I've tried the ones online and the ones on the box and they're no good.

Answer 1

6 nests fideo  12 oz jar picante sauce (mild or medium) 1 cup julienned nopalitos (cactus) OR 12 oz jar pickled cactus drained and rinsed OR (in a pinch) 2 julienned and blanched bell peppers 1 can pinto, poquito, anasazi, pink or other beans of your choice 1 small can (4 oz?) diced green chiles



cook the pasta according to package directions. blanch cactus, if using fresh. drain beans and green chiles. toss all ingredients together. this dish is best at room temperature, although it is good hot or cold also. I have given just the basic recipe; you can add all kinds of things, like corn, fresh tomatoes, cilantro, scallions, blanched chayote squash, etc.

Answer 2

All ingredients can be lessened or increased to taste, some of the spices are guesstimated as I usually just pour them into my hand until they are the correct quantity and then throw it in.

Anyway, here goes...

1 box Vermicelli

3 T Lard (For Authentic flavor... Canola or another oil can also be used. Never Use Olive Oil.)

1/2 t Cumin Powder

1 t Onion Powder

2/3 t Garlic Powder

1 cube Tomato Boullion with Chicken Flavor (the large ones that make 2 cups)

4 C Water

1 T Salt (yes, 1 Tablespoon decrease or increase to taste, should be mildly salty)

Dash of: Black Pepper, Chili Power, Cayenne Pepper (to taste)

In a 10-inch or larger skillet (I use my cast iron) melt the lard over Med-High heat and stir the vermicelli in, continuing to stir until golden brown. (A few dark noodles are okay, they won't all brown at the same rate)

Slowly pour in the water. Stir only after the first 1 or 2 cups are added (for safety, the grease will splatter when you start adding the water.)

Add the boullion & spices. Bring to boil and reduce to medium to medium-low heat. Boil 8-10 minutes uncovered.

Answer 3

you can try this out these web sites

http://www.recipeland.com/recipe/14751/

http://allrecipes.com/Recipe/Fideo-Mexic...

http://www.yumyum.com/recipe.htm?ID=1637...

http://www.elook.org/recipes/latin/33059...

http://www.astray.com/recipes/?show=Mexi...

I hope that you can find what you are looking for with these web sites

Answer 4

this is lovely

Ingredients:

2 bags 6 oz.bags of Coil Fideo Pasta (broken up)

4 tbsp. olive oil

1 coarsely chopped medium size onion

2 bay leaves

1 can (15 oz.) Mexican spiced sliced stewed tomatos

1 can (15 oz.) low sodium chicken broth

1 pinch dried oregano

Salt and pepper to taste

( this pasta is good topped with parmesan or grated cheddar cheese)





Directions:

Heat a large saute pan on high heat adding the olive oil, add the chopped onion, grab a coil of fideo pasta while holding over saute pan squeeze to break up and let fall in to the pan do the same to the rest saute pasta-stirring on high till nice and toasty and begins to change color like you would toast a nice rice pilaf. carefully add caned tomato's, chicken broth, then the bay leafs, oregano, chili flakes, turn heat down to a simmer stirring occasionally cook pasta till Al dente (do not over cook the pasta) add salt and pepper .............enjoy