Thursday, September 27, 2012

Recipe// Fideo {Mexican Yumminess}

As a proud halfbreed Mexican, I grew up eating some seriously delicious Mexican food. From empanadas to enchiladas, from tacos to tostadas- we ate it all, and it was all delicious. It is my sincere belief that I would be 15 lbs lighter today if I were raised as a normal white kid, eating normal white kid food. Incidentally, does anyone know what normal white kids eat? JK, we also had like pulled pork and gross shit like that. But I will never post a pulled pork recipe on this blog. Ever. Ever. Ever. GROSS. Anyway, growing up, one of my favorite meals was fideo, which is basically like Mexican pasta. "Mexican pasta? Is that even possible?!" It is indeed... Dreams really do come true. I mean, does it get any better than this? Pasta AND Mexican food. INSANITY! Too much deliciousness for one dish. Srsly, I could eat fideo by the pound. Best part about it- anyone can make it! It's super easy to make and requires almost no culinary skill. {Just like all of my favorite recipes.} You, too, can cook like a Mexican, friends! 

{Also, fun fact- fideo photographs HORRIBLY. But it tastes amazing. I promise you that.}


ingredients:
3 Tablespoons olive oil
1 5-1/2 ounce package fine vermicelli (I use 2-3 bags of vermicelli from the Mexican section)
1 tomato, chopped
1 small onion, chopped
½ bell pepper, chopped
1 jalapeno pepper, chopped
1 cove garlic, minced
2 Tablespoons salsa
2 10 ¾-ounce cans vegetable broth
Salt & pepper to taste

directions:
In a large deep pan, preferably with Teflon coating with a lid, heat oil over moderate heat and add vermicelli. Keep tossing to brown quickly and evenly. As soon as it is a darkish brown {like in the photos- DON'T let it burn!}, add tomato, onion, pepper and garlic. Lower heat but continue to stir to sauté vegetables briefly. Turn heat to low and add broth and salsa and stir. {If your pan isn't deep enough to hold all the broth and other business, this may require switching to a deeper pan.} Add salt and pepper to taste. Cover and cook until broth is absorbed. This takes 5-10 minutes. Add more water if vermicelli becomes too dry.

eat like a mexican tip:
Real Mexicans use tortillas instead of forks. That's straight up fact. So warm up some flour tortillas and serve those with your fideo. Ultimate Mexican meal. YUM. Hit up Taco Bell for some caramel apple empanadas for dessert and you're officially a certified Mexican. Nailed it!

xo! Carmen

6 comments:

  1. Mmmm this sounds great!I love mexican food and can't wait to try this :)

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  2. Wow this looks sooo delicious. Love the 'eat like a mexican tip' Caramel apple ampanadas sound so good :)

    xo Emilie @ Hungry Delights

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  3. I can't wait to try this. As a certified white girl the only fideo experience I have is fideo soup at the local Mexican restaurant. I'm utterly obsessed with it so I'm definitely trying this recipe TONIGHT! Thanks. :)

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  4. this reminds me of my moms cooking, love the fideos!

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  5. Whoa, yum!! You just made me so super hungry. The fideo my family makes doesn't have any greens. This looks fantastic. :)

    xo, Adriana.
    http://horsesofares.blogspot.com

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  6. Hi Carmen - Thanks for recommending a pan with Teflon® nonstick coating for your Fideo recipe. I represent DuPont and it's always a pleasure to see people recommending our products.

    If you are interested in some recipes to look at for your cookware with Teflon® nonstick coatings, visit http://www.scribd.com/TeflonBrand! Thanks. Cheers, Sara

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Thank you for taking the time to comment! It's lovely hearing from you :)