The traditional Mexican dish fideo is quick and hearty. There are numerous variations, but they are all based on fideo noodles, which are short, thin noodles similar to vermicelli or angle hair pasta. A quick, one-pot meal like this fideo con carne is ideal for weeknight dinners that are busy.
When Carl and I were residing in Fort. A family of Mexican Americans in their first generation lived next door to us. The mom taught me a lot about making food from scratch. She gave me so many tips on how to prepare quick, inexpensive meals. She took the time to teach a young mother the value of cooking from scratch, and for that, I will always be grateful.
Fideo reminds me of Spanish rice with noodles. As I looked over the internet for “authentic” recipes I came to understand that, much like Pancit Bihon, people have their own preferences when it comes to fideo.
In addition to using ground beef when I make fideo, I occasionally also mix in chopped greens like kale, spinach, or swiss chard. In addition to using home-canned tomatoes, I have also made dehydrated tomato powder by grinding dehydrated tomatoes for the tomatoes.
- 1lb ground beef, cooked and seasoned
- 1(5 ounce) box vermicelli (fideo)
- 1⁄2cup onion, diced
- 1⁄2cup bell pepper, diced
- 4ounces tomato sauce, half a can
- 3 -4tablespoons beef bouillon (Knorr is the best for this)
- 3cups water
- 2potatoes, medium sized & diced
- 4tablespoons vegetable oil
Directions: Method 1
- Heat two tablespoons of vegetable oil in a non-stick pan. Until they begin to turn golden, cook the diced potatoes.
- Heat the additional 2 tablespoons of vegetable oil in a different pot while the potatoes are cooking. Seasonings for meat are combined with ground beef, which is then cooked thoroughly.
- Ground beef should be drained of any extra oil and water before being cooked again. Toss the potatoes with the ground beef after removing them from the oil.
- Brown the box of vermicelli in the nonstick pan that has the leftover oil from cooking the potatoes while the potato and beef mixture continues to cook.
- Add the cooked vermicelli, beef bouillon, water, tomato sauce, and any extra oil (which shouldn’t be much, if any) to the potato and beef mixture.
- Cook over high heat for 1-2 minutes, then cover and let it continue to boil. Completely turn off the heat, then wait for about ten minutes. Serve and enjoy!
1.You will need the ingredients listed below.
2. (7 ounce) 2 package Fideo pasta
3.Remove the onion’s skin. Cut in half. Cut onion in a small dice (mince)
4. Put the 2 pounds ground beef in a nonstick 12″ covered fry pan with the dice onion and 3 tablespoon of all of the spices.
5. Verify that you cooked all the beef.
6. To remove the beef’s fat, place it in a colander. Leave for now..
7. Get your water boiling
8. Use the same pan you used to cook the beef. Simply check to see that the fat and all of the beef have been mostly removed. Put two bags of fideo (7 ounce) package after 1/4 cup of extra virgin olive oil.
9. Make sure your heat is not set too high. Fideo should be browed. When you achieve the desired color for the foil, avoid burning it.
10. Get the ground beef and add it to the fideo.
11. Now pour the boiling water into the pan. The water ought to begin to steam.
12. The ground beef should be covered with water. Add three tablespoons of each spice again. And stir.
13. The fideo should be covered and left to cook until tender. Cooking time for the fideo should be around 10 minutes. When take cover off.
14. the two cans of diced tomatoes. when you’ve reached the desired level of water evaporation. Then, if you’d like, you can serve it soupy.
15. Toppings options include corn or flour tortillas. Your favorite salsa should be added. Don’t be reluctant to add some spice. Please follow me if this was helpful and you liked it.