- YIELD: 4 servings
- PREP TIME: min
- COOK TIME: min
Nothing makes me feel at home like a nice bowl of fideo and some warm tortillas. You can also add diced potatoes or ground beef or asada pieces to this recipe to mix it up. I've never met anyone else who makes fideo the way my grandma does. This is an authentic Mexican way to make fideo!!!
|1||pkg of Fideo (vermicelli pkg, fideo, shells (conchas), stars or ABC's)|
|2||TBSP Olive Oil|
|3½||cups of Chicken Broth|
|¼||of an onion, diced|
|1||small clove of garlic, minced|
|1||TBSP Garlic Powder|
|7||oz. of a can of tomatoes|
|4||oz. of a can of tomato sauce|
|half of a lemon|
|salt & pepper|
Brown the fideo in 2 TBSP of olive oil. Once you can tell the fideo is starting to brown, toss in the onions and the minced garlic. Quickly saute together, being careful to not burn the garlic. You want to cook the onion with the fideo to give it some flavor. Saute until the onions are a little translucent. Add 3 1/2 cups of broth. Then immediately add cumin, garlic powder, tomatoes and tomato sauce, lemon juice. Salt & pepper to taste. (Here is where you should also add your diced potatoes, cooked ground beef or cooked steak pieces if you want.) Bring to boil and then lower the heat. Simmer 15 minutes. Should be 'soupy'. Enjoy!