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!!!
Yields: approximately 2 cups
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.
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