Recipes POST HERE

Ensalada de Quinoa

Besides beans, Mexican Rice was another meal that was never missing in our home while growing up. Therefore, a quick meal on the go was always rice, beans, some pico de gallo, with avocado slices, and a lot of lime juice. It was full of flavor and full of vegetables, basically an amazing Mexican salad. Overall, our quick salad was healthy but as I grew up I found an amazing substitute to the not-so-healthy Mexican Rice: Quinoa.

Quinoa is a grain that originates from South America and over recent years its popularity has increased all over the world. I love to work with it as it’s a complete protein all by itself so it’s an easy way to include protein into any vegetarian meal. Not to mention that it is considered a superfood.

Today, I share with you my Ensalada de Quinoa recipe; an updated version of the Mexican Salads I grew up with. It’s extremely healthy as it has no oils or unhealthy dressing as most salads have. Not to mention that it is very easy to make.

I hope you enjoy it!

Approximately 2 servings

Ingredients For Salad:
1/2 cup uncooked quinoa
1/2 cup cooked black beans*
1/3 chopped onion
1/3 chopped tomato
1/3 chopped avocado
1/3 chopped cilantro
1 teaspoon cumin
1 teaspoon black pepper
Pink Himalayan Sea Salt to taste (about 1 teaspoon)
Juice of 2 limes

Ingredients To Cook Quinoa:
1 cup water
1/8 of a medium onion
2 garlic cloves

To cook the Quinoa
- Using a colander rinse the quinoa under cold water.
- In a small pot, add rinsed quinoa, 1/8 roughly chopped onion, and garlic cloves.
- Bring to a boil, then lower heat to lowest setting, and cover.
- Cook until all water has been dissolved (approximately 15 minutes) then turn off heat and leave covered for another 15 minutes.
- Using a fork fluff up the quinoa.

Salad
- Allow the cooked quinoa to cool off, then remove the pieces of cooked onion.
- In a large salad bowl add all the ingredients: black beans, onions, tomatoes, cilantro, avocado, cumin, black pepper, lime juice, and salt.
- Carefully, mix everything until well mixed.

That’s it! If you would like you can top the salad with a bit of crema agria. Also, to make the salad Tex-Mex you can add roasted corn. I love to eat my salad with flax seed corn chips or homemade corn tortillas. Which ever way you decide to eat it will be delicious.

Provecho!

*If you need help on how to cook dried beans visit my recipe here.

Feel free to post your comments or questions.

Corn Tortillas

Growing up in Mexico everything my mom cooked was always from scratch. When we moved to the US, one of the most difficult things to make from scratch was corn tortillas. Yes, it was much easier to go to the grocery store and purchase a packet of them, but nothing has ever compared to all natural fresh tortillas.

The corn we used was from the crops in our family. We would physically remove the dried maize with our hands from the cob; boil it all night with lime; and wake up extremely early to get the corn grounded. There was a time when my mom would even ground her own corn in a metate. Eventually, a family in a nearby village bought an electric grinder and people would line up with their cooked maize to get beautiful and smooth corn masa.

The closest thing I can find in the US to natural corn masa is: Masa Hariana. Masa harina is the dried version of cooked and ground maize with no additives or preservatives. It’s easy to use as since all you have to do is add water. Today, I am showing you how to make these natural corn tortillas at home. You can also watch a video description of this recipe in my videos.

Yields: approximately 10 medium corn tortillas

Ingredients:
-1 cup masa harina
- 3/4 cup of water
- Salt is optional

- Add water to the masa harina.
- Mix well for about 2 minutes.
- Make into small balls.
- Place in a tortilla maker and press.
- Remove, very carefully from press.
- Place in a hot comal or skillet.
- Cook on both sides for about 1 minute each.

So easy and healthy!

If you don’t want to invest in a tortilla maker you can just press them with something heavy by placing plastic in between so they don’t stick.

Provecho!

Feel free to post your comments or questions.

Mexican Rice

Rice is one the most eaten foods in Mexican cuisine. It is very common to serve a main dish with rice and beans on the side. As a vegetarian, this combination of rice and beans becomes very important as it is one of the easiest ways to get a full serving of protein. There are many ways to prepare rice but the most common is the red, tomato based, Mexican Rice.

Unfortunately, I have found that very few restaurants have tasty Mexican Rice and that there are many terrible recipes floating on the internet today for this dish. Therefore, I wanted to provide you guys with a recipe that truly embodies what a tomato based Mexican rice should taste like. You can also watch a video description of this recipe in my videos.

Serves approximately 4 people

Ingredients:
2 cups long grain white rice
2 vine ripe tomatoes
1/4 of a large white onion
2 medium garlic cloves
2 cups water
2.5 teaspoons of salt
2.5 tablespoons of corn oil

- It is very important that you wash the rice very thoroughly before cooking. Wash by running under warm until water runs clear.
- Leave rice to dry completely (approximately 1 hour). Mix with your hand every now and then so that it dries evenly.
- In the meantime, blend the tomatoes, onions, garlic, and salt until you have a smooth sauce.
- Once rice is dry, add the corn oil and rice into a large pot. Mix the rice well so that the oil coats every grain. – Under medium heat, brown the rice to a golden color but do not over toast. The trick here is to mix constantly so that all the rice browns evenly.
- Lower the heat and add the tomato sauce.
- After about 1 minute add water, cover, and cook under lowest heat setting for approximately 15 minutes.
- Cook until all liquid has evaporated. Mix at about 5 minutes to make sure tomato sauce is well incorporated with all the rice.

Yum!

Provecho!

Feel free to post your comments or questions.

Mexican Pasta Salad

It’s no surprise that when I first became vegetarian my entire family couldn’t understand it. The criticism, jokes, and sometimes even the ridicule that I was put under was something that, although difficult to understand, gave me a reason to continue further on this meatless path. However, it never really upset me.

What did upset me, quite a lot I must confess, was the fact that I could hardly ever find anything to eat at family gatherings. It was disrespectful to bring my own meal, yet their idea of providing a vegetarian meal was really bizarre. Basically, I was expected to either eat lettuce and tomatoes or to eat around the meat in dishes.

Now, I understand that one of the reasons why vegetarians are often left with no food options at gatherings is because people just don’t know what to make. So, I have created an easy and fool proof recipe that anyone, vegetarian or non-vegetarians alike, can make and enjoy: Mexican Pasta Salad.

Pasta salad is prepared in so many ways, by so many cultures, and for all types of gatherings. From picnics at a park to more intimate events, pasta salad is somewhere to be found. What I love the most about this recipe is that it can be served as a side dish AND it’s a complete meal all by itself.

Please stop starving your vegetarian friends and go make this pasta salad for your next gathering. Your vegetarian friends will thank you and everybody will enjoy!

Serves approximately 4 people

Ingredients:

2 cups uncooked brown rice fusilli pasta
1 large avocado, cubed
1 large vine ripe tomato, chopped
1 small cucumber, chopped
1/4 onion, roughly chopped
1 celery stalk, roughly chopped
1/3 cup mayo (vegan mayo for vegan)
1/3 cup cilantro
The juice of 1 large lemon
1 tablespoon of extra virgin olive oil
1/2 cup baked tofu (optional), cubed
Salt and pepper to taste

- Cook the pasta as directed, depending on what pasta you used.
- In a large bowl, add pasta, avocado, tomato, cucumber, and tofu.
- Using a food processor, add the onion and celery and pulse until you reach a very fine mince. Then add to pasta.
-In a food processor or blender, add mayo, cilantro, lemon juice, and olive oil. Process until smooth.
- Mix all the pasta ingredients carefully then add dressing, salt, and pepper to taste.

As a side note, you can use any pasta you want but I like brown rice pasta as it is healthier for you. Also, baked tofu is easy to find at any health store (I love the flavor from Trader Joe’s). Otherwise, marinate it and bake it for about 40 minutes on a 350 degree oven. Moreover, you can substitute the tofu for ham if you are not vegetarian.

Provecho!

Feel free to post your comments or questions.

Sopa de Xoconostle

I woke up and felt the chill in the air. Closed my eyes and pulled the sheets more tightly. Fall came early. Like an automatic switch, my brain translated fall into an excuse to eat soup for days. Oh how I love fall and a delicious soup to warm the heart.

To start off this soup season I wanted to share my favorite soup of all time: Sopa de Xoconostle.

Xoconostles, as I have shared with you in the past, are the sour fruit of the prickly pear cactus. As you might imagine, this soup will be extremely subtle, citric, and rejuvenating. The best way to describe it is by saying that it’s the Mexican version of a Miso Soup.

As a child my mom made this soup quite often and I always felt happy and relaxed after eating it. To me there is no more comforting food than the delicious broth of Sopa de Xoconostle.

Run to your favorite Mexican market and purchase the ingredients for this simple recipe that will soothe your heart.

Ingredients:
6 xoconostles
5 tomatillos
4 cloves of garlic
1/2 large white onion
1 jalapeño
1 tablespoon of coarse salt
1/4 cup cilantro (roughly chopped)
2 liters of water

- Bring 2 liters of water to a boil.
- In the meantime, cut both ends of a xoconostle and remove the skin using a paring knife. If you would prefer, remove the seeds using a spoon (I like the seeds but they can be like pomegranate seeds, it’s your choice).
- Roughly chop the xoconostles and add to water. Lower heat.
- Chop tomatillos in quarters and add to water also.
- Rough chop the onion and add to the soup.
- Add the garlic, jalapeño, and salt.
- Continue simmering for approximately 30 minutes or until xoconostles are cooked. You will know when the xoconostles are cooked if they are firm yet easy to chew.
- As you turn off your heat add the cilantro. You can serve after 5 minutes.

Extremely simple yet so comforting this soup is. You can eat it as an appetizer before a meal or as a light entree. I love to eat my Sopa de Xoconostle with some Mayocoba beans that have just been cooked by adding them inside the soup (don’t use canned beans as they will ruin the subtle flavors). Also, I prefer to have a warm corn tortilla instead of bread or crackers with it.

Provecho!

Feel free to post your comments or questions.

Xoconostle Pico de Gallo

In my part of Mexico, where cacti grow abundantly, we eat so much of what a cactus has to offer. Not only do we eat the cactus pod, the sweet fruits like tunas and pitayas, but also the sour fruit called xoconostles. Pronounced hoko-nose-leh.

Xoconostles have been used for thousands of years and they are finally making their way into Mexican markets all overUnited States. They look something like this:

During my dad’s recent visit to Mexico, he brought me back some extremely fresh xoconostles. I am trying to be gentle with them and make them last because there is nothing like wild xoconostles from my village.

The recipe I show you today is one of the most simple ways to introduce anyone to this sour fruit: Pico de Gallo. A dimension of sourness that’s unlike any other, will be added to this pico by the xoconostle. Be prepared, you’re going to love it!

Yields approximately 2 cups

Ingredients:
6 xoconostles
1/3 cup chopped white onion
1/3 cup chopped cilantro
1/4 cup cilantro
6 dried chiles de arbol
1 lime
Salt to taste

- Cut the ends of the xoconostles and peel completely.
- Now you have to remove the seeds. Cut xoconostles in half. Using a small spoon remove the seeds.

- Chop the xoconostles and mix with the other chopped items in a bowl.
- Using a molcajete, mortal and pestle, or spice grinder grind the chiles de arbol into flakes. Add the flakes to the other items.
- Lastly, add the juice of the lime and salt to taste (approximately 1/2 teaspoon).

Now you can eat this pico de gallo as you would any other pico. Add it as a topping for tacos, salads, burritos, etc. My favorite way to eat it is on top of a nice bowl of frijoles de la olla with some small pieces of corn tortilla mixed in there. You can find my recipe for these Mayocoba beans here.

Provecho!

Feel free to post your comments or questions.

Rajas with Grilled Peppered Tofu

As the summer is still in full force and your grills are getting much attention I wanted to give you a yummy spicy side dish: Rajas.

Rajas are roasted poblano peppers that have been cooked with corn and some type of cream or cheese. I love crema agria but you can use sour cream, Crème fraîche, cream cheese, or any type of soft cheese. Regardless of what cream or cheese you use it will add a tangy and creamy flavor.

It is very common that you serve Rajas with a steak or carne asada. For us veggies I made a grilled peppered tofu!

Yields: approximately 2 servings

Ingredients:
1/2 block extra firm tofu
3 poblano peppers
1/2 small onion
1/2 cup yellow corn
1/4 crema agria
2 tablespoons olive oil
Salt and black pepper to taste
Nutritional yeast to taste
1 large lime

- Roast poblano peppers in broiler, open flame, grill, comal, skillet whatever is easiest for you. Roast them until they have blackened.
- In the meantime, drain, wash, and dry off tofu block.
- Cut tofu into 1/4 inch fillets. Sprinkle about 1/4 teaspoon fresh black pepper on each side and a dash of salt.
- Once peppers are roasted, drop into a plastic bag for about 1 minute. The steam will help to make it easier to remove the skins. Remove as much of the skins as possible.
- Place tofu fillets on the grill, grill pan, or comal. Make sure it’s really hot before you do so. Grill each side for about 3 minutes.
- Once tofu is done sprinkle nutritional yeast on each side while still hot.
- Grill corn and then remove kernels. If using frozen corn drop it into a hot skillet to char for about 3-5 minutes. Works almost the same.
- Cut poblano peppers open. Remove all seeds and veins if looking for a very mild taste. Then cut into 1/8 inch strips.
- In an extended skillet, heat the olive oil (over medium heat) then add corn and onions. Sauté for about 3 minutes.
- Now add the poblano strips and sauté for about another 3 minutes.
- Turn off the heat and add crema agria. Mix well until all of the items are incorporated. Add salt and pepper to taste.
- Lastly, add some lime juice to every piece of tofu and cut as you please.
- Serve immediately.

Spicy, sweet, smoky, and creamy.

Provecho!

Feel free to post your comments or questions.

Guacamole

People constantly ask me for a guacamole recipe. Today I give you the most traditional and simple guacamole.

Guacamoles are like Moles, in the sense that every family has a different recipe and special ingredients they use. There are many different varieties and they all have the same outcome: a delicious avocado dip!!!

The secret and basis to a guacamole is using fresh and ripe avocados, a lot of lime juice, some heat, and the right amount of salt of course. From there, you can add whatever else you want and call it a guacamole. However, I will say sometimes adding too many ingredients takes away from the beautiful flavor of the avocados, the basic ingredient of every guacamole. I advice to be creative but add your ingredients wisely.

My guacamole is simple and it allows the avocado flavor to stand on its own. At the same time you will get some heat and the delicious acidity of the limes. It’s simple yet perfect.

Enjoy!

Yields approximately: 2 cups

Ingredients:
1 large avocado
1 tablespoon chopped jalapeño
2 tablespoons chopped white or red onion
2 tablespoons chopped cilantro
1/2 teaspoon coarse sea salt
Juice of 1 large lime

- Using a molcajete (or mortal and pestle) smash the chopped jalapeño for about 10 seconds. Just enough to crush it.
- Cut the avocado length wise in half. Using your knife, remove the pit of the avocado. Then, using a spoon scoop out the entire avocado from each half.
- Add avocado, onion, and cilantro to molcajete. Smash avocado while mixing all other ingredients at same time. Smash until you have achieved the desired consistency (I like mine a little chunky).
- Squeeze lime juice on all ingredients and add salt. Mix well until salt has completely integrated with all ingredients.

I love this guacamole! If you are looking for something more extravagant I really enjoy BC Hoffman’s version on Recipe Wars. Click here to watch the video.

Provecho!

Feel free to post your comments or questions.

Vegan Ceviche

I feel extremely thankful that my mom introduced me to many foods at a young age! My palate became diverse very early in my life. When most children are asking for candy I was asking for ceviches and shrimp cocktails. Although we had ponds where we fished in my village, my favorite ceviche was still from the street stands in the small town near us.

We would travel many miles of dirt road, often by foot, then caught a ride from a family member and traveled some more to get to the nearest town. It was an entire day’s jouney. While my mom shopped for spices and groceries that we didn’t have in the village, my older sister Lorena and I would sit and eat ceviches and shrimp cocktails from a street vendor my mom trusted. I was only three but I appreciated every flavor and emotion that came from indulging in the best ceviche I’ve ever had.

When I became vegetarian I had to say goodbye to ceviche. While I don’t ever crave beef, poultry, or any other kind of meat I do often miss fish, specially ceviche and shrimp cocktails. While talking to my sister Lorena the other day, she shared that a friend of friend had used textured soy to make a ceviche. We didn’t have a recipe but we sat on the phone and shared ideas on how to make it. So, here is my version of a vegan ceviche with a lot of input from another amazing home cook: my sister Lorena!

As a side note: I find it so refreshing that my sister has shared the same love of food that our mom shared with us, with my niece. Since she was only 2 she was already eating sushi and would look at octopus and say “Yum, Pulpo.” Thank you Lorena for being an inspiration.

Yields: approximately 8 tostadas

Ingredients for dehydrated soy:
1 cup dehydrated soy flakes
1/4 white onion
2 garlic cloves
2 bay leaves
6 peppercorns
2 teaspoons coarse salt

Ingredients for ceviche:
1/2 white onion
2 roma tomatoes
1 cup cilantro
2 serrano chiles
3 limes
2 teaspoons salt (or less)
3 avocados

Ingredients for tostadas:
8 Tortillas
1/4 cup oil

Cooking soy
- Bring 8 cups of water to a boil.
- Add onion, garlic cloves, bay leaves, peppercorns, and coarse salt.
- Boil for about 5 minutes and add dehydrated soy.
- Cook for about 7-10 minutes so that the flavor can be absorbed.

While the tofu is cooking work on the rest of the ingredients.

- Chop the tomato, onion, serrano chiles, and cilantro.
- Place the chopped ingredients into a food processor.
- Pulse three times, mix, then pulse another three times. The ingredients should be a little larger than minced.
- Remove ingredients from food processor into a large mixing bowl (glass or plastic).
- By this time the soy should be cooked. Therefore, remove onion, garlic, and peppercorns and drain completely. You don’t want any juice to remain.
- Add the hydrated soy to the bowl and add the lime juice and salt to taste. Mix well.
- Allow ceviche to cool in the refrigerator for at least 15 minutes.

You can eat this with corn chips or tostadas. I prefer to make my own tostadas at home to avoid crazy ingredients or preservatives. Here is how:
- Bring oil to 350 degrees.
- Slowly and carefully place a cold tortilla into the oil.
- Press down with a spatula, to cook evenly, for about 30 seconds.
- Flip tortilla and press down with spatula for approximately 30 seconds. Tortilla should be crispy and golden on both sides.
- Remove from oil and place in paper towels to absorb remaining oil.

Now all you have to do is plate your tostadas as you wish.
- I like to put a little bit of Mexican lime mayo or crema (but that will make them not vegan of course) on my tostada first.
- Spread the ceviche on the tostada.
- Add slices of avocado.

Provecho!!

Feel free to post your comments or questions.

Cilantro and Roasted Jalapeño Hummus

Every once in a while I like to give your recipes that are Mexican yet involve one or two ingredients that are not. For example you might remember the Vegetarian Mexican Sushi Roll and Tofu Al Mojo de Ajo. Today I present you another one of these recipes: Cilantro and Roasted Jalapeño Hummus.

I know hummus is not Mexican but when you look at my ingredients you find that it’s pretty close to a salsa. I simply substituted the tomatoes for garbanzo beans. Plus, who does’t like hummus? Enjoy!

Yields: approximately 2 cups

Ingredients:
1 1/2 cup cooked garbanzo (chickpea) beans
1 cup cilantro
1 1/2 jalapeños (or less for less heat)
1 garlic
2 tablespoons toasted sesame seeds (or 1 tablespoon tahini paste)
1/4 cup lime juice
2 tablespoons garbanzo cooking liquid
1 tablespoon extra virgin olive oil
1 tablespoon lemon infused olive oil
1 teaspoon sea salt

- Roast the jalapeño and garlic on a comal, skillet, or broiler. Remove when they are charred on all sides. Then remove as much skin as possible.
- Place all ingredients in a food processor and blend until you achieve a smooth consistency.

That’s it! How easy, right?

I like to eat my hummus with thick flour tortillas. Only if I make them at home though, I don’t like processed tortillas. So here is my quick Tortilla Bread recipe.

Yields: approximately 10 small tortillas
Ingredients for Tortilla Bread recipe:
1 cup flour
1 tablespoon oil
1/2 cup water
1/4 teaspoon salt
Plus approximately 1/2 cup flour to knead

- Mix flour and salt first. Then add water and oil.
- If dough is too sticky add more flour, one tablespoon at a time, until you reach a sticky soft dough.
- Knead for about 5 minutes until dough is soft.
- Separate dough into 10 small balls.
- Using a rolling pin, roll the balls of dough until they are about 1/8th inch thick and round.
- Cook on a comal or skillet for about 1 minute on each side under medium-low heat. If using the comal allow them to have a little bit of char.

Yum! So delicious!!

Feel free to post your comments or questions.

Nopales Hash (Nopales con Papa)

I have come to the conclusion that my Nopales (prickly pear cactus) Soup will be the dish that people will remember me by.

It brings a smile to my face to know that more and more people are becoming knowledgeable of what this delicious and nutritious ingredient is all about. As not many people know howto work with this ingredient and since I keep getting asked about other ways to eat it, I decided to share this very simple nopales recipe: Nopales con Papa.

This is a perfect side dish to any meal you would normally eat with potatoes. As a vegetarian or vegan, you can serve it next to your favorite type of beans and eat with corn tortillas to make a complete meal. For some heat eat eat with a pickled jalapeño.

Servings: approximately 4

Ingredients
2 prickly pear cactus pads
1 large potato
2 small onions
4 cloves of garlic
1 quart of water
2 tomatillo husks
2 teaspoon salt
1 teaspoon garlic powder
Pinch of dried oregano
1/4 teaspoon black pepper
2 tablespoons of corn oil
Cilantro for garnish

- Buy cactus pads that have all the spines removed.
- Dice cactus pads and place in a pot with the water. Add one roughly chopped onion, all cloves of garlic, and 1 teaspoon salt. Bring to a boil and cover. Cook for about 15 minutes, until the cactus is soft.
- In the meantime, dice the potato and the remaining onion.
- In an extended pan heat the corn oil and add the potatoes. Cook under low heat.
- After about 5 minutes add the onions and continue cooking.
- By now, the cactus should be cooked. Drain all the liquid and remove the onion and garlic that was cooked with the cactus.
- Add the cactus to the potatoes and continue cooking on low heat.
- Now add the garlic powder, 1 teaspoon of salt, black pepper, and oregano.
- Continue cooking for approximately 5 minutes or until the potatoes are fully cooked.
- To serve sprinkle fresh chopped cilantro.

Provecho!

Feel free to post your comments or questions.

Flor de Jamaica (Hibiscus) Quesadillas

One of the most popular drinks in Mexico is Agua de Jamaica (Hibiscus tea). Whenever we make this agua at home I like to re-use the flowers and add them to food. You will end up with a great strong tea and delicious food!

I like to pair them with mild ingredients so that the Jamaica flowers are not over powered.

The following recipe is a perfect twist to your typical quesadilla.

Yields: approximately 4 quesadillas

Ingredients:
4 corn tortillas
3/4 cup of hydrated Jamaica flowers
1 cup of Oaxaca cheese
1/2 cup chopped yellow onions
1 small garlic chopped very finely
1/2 teaspoon black pepper
1 tablespoon olive oil
Salt to taste

- To hydrate the flowers: Boil 8 cups of water and add about 1/2 cup of dry Jamaica flowers. You should only need to soak the flowers for about 10 minutes but less if you would like an agua de Jamaica that is less strong.

- In an extended pan, heat olive oil and add chopped onions.
- Sweat onions for about 5 minutes under low heat.
- When onions are nice and caramelized add garlic and sauté for about 1 minute.
- Then, add Jamaica flowers and sauté for about 2 minutes.
- Add black pepper an salt and remove from heat after about 30 seconds.
- Warm up your tortillas in a comal or skillet. Hand made ones are even better.
- Add cheese and Jamaica flowers to tortilla. Fold and melt cheese under low heat.
- Once your tortilla is slightly crispy remove and Enjoy!

I love to eat them just as is because there is a perfect balance between the mild Oaxaca cheese and the acidity of the Jamaica flowers. Also, they are super yummy with flour tortillas.

Feel free to post your comments or questions.

Fideo

Rice in Mexican cuisine is served very often. Growing up, my mother often substituted a bowl of rice for something called Fideo. Basically, fideo is a vermicelli like pasta that is broken down into small pieces. The thinner the pasta is, the better the taste. It is quite common to find fideo in soups, however, my mom always cooked it dry as you would a rice. Using fideo as a side dish to any Mexican entre will make your dish feel like new.

This fideo recipe is very simple and I often like to eat it with a big bowl of avocado salad with a lime dressing. Normally, I am not a food item brand endorser but when it comes to fideo I only like the one I grew up eating: La Moderna. Fortunately, I have recently discovered that this brand is super awesome! The only two ingredients in their fideo are: semolina and dorum flour!! Making this dish preservative free and VEGAN!!!

Provecho!

Yields: approximately 2 cups

Ingredients:
1 bag of La Moderna Fideo (approximately 1 1/2 cups or dry fideo)
2 small vine ripe tomatoes (very ripe only)
1/2 a small onion
1 garlic clove
3/4 tablespoon salt
1 tablespoon corn oil
1 cup water

- In a blender, blend your tomatoes, onion, garlic, and salt until smooth.
- In an extended pan on low heat, mix oil and fideo until the oil covers every fideo strand. No need to pre-heat your oil.
- Mixing constantly, brown the fideo until golden. Fideo will brown very quickly so you have to move fast. Hint: only use low heat and mix constantly to cook evenly.
- Once golden, add your tomato and onion sauce. Mix well covering all the fideo strands and allow to sit for about 30 seconds.

- Place your cup of water in the blender you just used and move around to get any remaining sauce out. Add to fideo, lower heat to lowest setting, and cover.
- Fideo cooks very fast. Remove from heat after about 5 minutes or until soft and liquid has evaporated.

Feel free to post your comments or questions.