Chili Palmer
02-23-2010, 12:58 AM
Pronounced Fee-day-yo or Fee-day-o.
Fideo is a thin pasta similar to vermicelli, it comes in "nests" or kind of coiled up. I use Anthony's cut-up fideo. Don't use their uncut fideo pasta, it's too thick.
1 bag Anthony's cut up fideo
2 small cans salsa - I use the small Herdez brand salsa casera
1 small can tomato sauce
2 soup can sized cans of chicken broth
1/4 to 1/3 medium onion chopped
2 cloves garlic chopped
1 tablespoon olive oil
a few dashes of black pepper
Get a large skillet with a lid and put in the olive oil.
Add the onions and garlic and saute', cook medium high heat until the onions start to brown (or if using a non stick pan, start to turn translucent or clear).
Add all of the fideo pasta and mix with the garlic and onions for a couple of minutes until the pasta has a shine from the oil.
Add the cans of chicken broth (be careful it'll steam up), the cans of salsa, pepper, the tomato sauce and mix thoroughly and cover the pan and let boil.
After about 5 minutes remove the lid and stir the mixture - it'll look like there's too much liquid in there, but it'll boil out.
Stir occasionally (but not too much, the pasta will get pasty), to keep from sticking to the bottom of the pan for about another 5 - 7 minutes until the liquid is gone and the pasta is tender.
Serve with steak as a side dish or substitute 2 cups of rice for the fideo and make great Mexican rice.
This beats the crap out of mac and cheese and it barely has any fat.
The instructions look laborious, but it's pretty easy to make.
Enjoy!
Fideo is a thin pasta similar to vermicelli, it comes in "nests" or kind of coiled up. I use Anthony's cut-up fideo. Don't use their uncut fideo pasta, it's too thick.
1 bag Anthony's cut up fideo
2 small cans salsa - I use the small Herdez brand salsa casera
1 small can tomato sauce
2 soup can sized cans of chicken broth
1/4 to 1/3 medium onion chopped
2 cloves garlic chopped
1 tablespoon olive oil
a few dashes of black pepper
Get a large skillet with a lid and put in the olive oil.
Add the onions and garlic and saute', cook medium high heat until the onions start to brown (or if using a non stick pan, start to turn translucent or clear).
Add all of the fideo pasta and mix with the garlic and onions for a couple of minutes until the pasta has a shine from the oil.
Add the cans of chicken broth (be careful it'll steam up), the cans of salsa, pepper, the tomato sauce and mix thoroughly and cover the pan and let boil.
After about 5 minutes remove the lid and stir the mixture - it'll look like there's too much liquid in there, but it'll boil out.
Stir occasionally (but not too much, the pasta will get pasty), to keep from sticking to the bottom of the pan for about another 5 - 7 minutes until the liquid is gone and the pasta is tender.
Serve with steak as a side dish or substitute 2 cups of rice for the fideo and make great Mexican rice.
This beats the crap out of mac and cheese and it barely has any fat.
The instructions look laborious, but it's pretty easy to make.
Enjoy!