Mexican Fideo (Vermicelli) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: One box of Fideo (vermicelli) or package of coiled vermicelli (1 cup)
2-3 tbsp of vegetable oil or light olive oil
Half of one medium onion, diced
Two cloves of garlic, left whole
4-5 ripe tomatoes
2-3 teaspoons of Consmate (tomato bouillon)
Pepper
2-3 Serrano or Jalapeno peppers, left whole or cut in sections to add spice
2 cups of chicken broth
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Directions: |
Directions:Chop onion and peel garlic cloves
Heat olive oil or vegetable oil in pan over medium high heat until oil glistens. Saute fideo (entire box or at least a cup of coiled pasta) in oil until golden. You may brown it longer if you like the nutty flavor. Add the onion, garlic and chiles and ground black pepper. Saute until onion is translucent. Prepare tomatoes by cutting in half and grating them on a cheese grater. Use the tomato pulp and add to sautéed fideo, onion, garlic and pepper mixture. Saute until tomato turns a deep red and add Consmate to taste. Carefully add two cups of broth. Allow to simmer on medium high heat for a few minutes then lower the heat and allow to simmer for 20 minutes or until fideo is cooked. |
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Number Of
Servings: |
Number Of
Servings:2-4 |
Preparation
Time: |
Preparation
Time:One hour total |
Personal
Notes: |
Personal
Notes: * The more the fideo is browned, the better, as this will not allow the fideo to absorb too much liquid. The same process applies to cooking Mexican rice. You must brown the rice or fideo in order to not have a mushy mess.
* If you grill or BBQ, and have left over's, you may add chicken, meat or ribs to make a one-skillet meal. Add the meat or chicken at the same time that you add the broth.
* My husband's fraternal grandmother, who I was privileged to know for a number of years, told me that the secret to making good Mexican rice and Mexican fideo is that you use cold broth with fideo and hot broth with rice.
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