Authentic Fideo Mexican Pasta Recipe
Try this Authentic Fideo Mexican Pasta Recipe recipe, or contribute your own.
Try this Authentic Fideo Mexican Pasta Recipe recipe, or contribute your own.
- 4 tablespoons of olive oil (or more if needed) enough to fully c
- 2 small bags of vermicelli (fideo) noodles (there are two
- 3 tomatoes - diced or 1 large can of diced tomatoes drained (
- 1 small onion (or more if you like onion)
- 1 small garlic clove (minced)
- 2 to 3 tablespoons of seasoning (season to taste) (i pr
- 2 to 4 cups of water
- 2 cups chicken or hamburger meat already fully cooked (op
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 to 8 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a large frying pan on medium heat, add 4 tablespoons of Olive Oil and the Vermicella (Fideo) noodles. Make sure you have enough oil to cover all the noodles.
- Once you’ve mixed the noodles in the oil, add the onion.
- Fry the noodles (without water) until the noodles turn a golden brown as you continue to stir them. Be careful not to let them sit there because they will burn easily.
- Keep your water close by because when you see the noodles hit the golden brown stage you will immediately add the water to stop the noodles from frying. You may need to continue to add water as it cooks. The amount of water you add will depend on the consistency you are going for. If you like your Fideo more Soup like, then add more water.
- After adding the water, add the tomatoes and garlic (and Chicken or other meat your prefer)
- Let simmer until all the water is almost fully evaporated. Taste the noodles and if they still have a small crunch to them, add another cup of water. Repeat this process until the noodles are soft.
- Voila! You’re done! Serve warm and enjoy!
Golden strands of vermicelli carry a concentrated tomato and garlic flavor profile, suspended in a savory broth that balances starch with acidity. Achieving this exact textural contrast relies on browning the dry pasta in oil until it reaches a uniform amber hue before introducing any liquid. Without this crucial frying step, the noodles simply dissolve into mush rather than maintaining a firm, toothsome bite throughout the simmer. A wide frying pan with high sides is optimal for this process, though a heavy-bottomed Dutch oven functions well if you must avoid crowding the surface area.
As the water reduces, the starch released by the wheat thickens the simmering liquid into a light sauce that coats each strand of pasta evenly. Monitoring the moisture level requires constant attention during the final ten minutes of cooking to prevent scorching on the bottom of the pan. If the noodles retain a chalky core when the liquid depletes, introduce warm water in half-cup increments until the interior softens completely. Maintaining a medium heat prevents the garlic and onion solids from turning bitter before the pasta finishes absorbing its required hydration.
Refrigerating leftover fideo for up to three days alters its physical structure significantly as the noodles continue to absorb ambient moisture from the broth. This overnight resting period allows the tomato and seasoned meat components to thoroughly permeate the starch matrix, yielding a denser and more cohesive texture. When reheating this chilled dish, add a quarter cup of water or stock per serving to restore the original fluid consistency without diluting the primary seasonings. Covering the vessel over medium-low heat for five to seven minutes ensures the center warms uniformly without overcooking the exterior edges.
Incorporating pre-cooked proteins like shredded chicken or ground beef transforms the base side dish into a substantial main course without altering the foundational technique. Stirring these proteins in alongside the diced tomatoes ensures they reach serving temperature during the standard simmering phase. Adjusting the final seasoning profile often becomes necessary after adding meat, as additional salt and cumin may be required to balance the expanded volume. Storing the protein-enriched version separately from the plain noodle base is unnecessary, as the flavors meld safely together within a standard four-day refrigerated window.
