can anyone tell me how to make mexican fideo?

Answer 1

1 lb ground beef
2 tablespoons chili powder
1 teaspoon ground red pepper
1/2 tablespoon cumin
1 teaspoon garlic salt
2 tablespoons olive oil
4 ounces angel hair pasta (fideo)
8 ounces orzo pasta
1 onion (chopped)
2 garlic cloves (minced)
1 fresh jalapeno (diced)
1 (4 ounce) can diced green chilies
2 (15 ounce) cans diced tomatoes
1 teaspoon beef bouillon powder
2 cups hot water
1 cup sharp cheddar cheese (grated for garnish)

Brown ground beef with chili powder,red pepper,cumin,salt,onion,garlic and jalapeno.
Set beef mixture aside.
In a large deep skillet with a lid, heat oil and add fideo,broken into small pieces, and orzo.
Stir constantly for 2-3 minutes, allowing pasta to brown lightly.
Turn heat down to medium.
Add beef mixture to skillet with pasta.
Add canned tomatoes juice included.
Add canned green chilies.
Mix beef bouillon powder with 2 cups hot water and add to pasta.
Place lid on skillet and let simmer for 20-30 minutes, until pasta is cooked.
Top with grated cheddar cheese.

Answer 2

FIDEO

INGREDIENTS:
2 tablespoons vegetable oil
1 (8 ounce) package fideo pasta
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 1/2 cups water

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DIRECTIONS:
Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated.
Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.

Answer 3

8 cups chicken broth
6 bay leaves
1 chicken breast, Boneless & Skinless
1 teaspoon olive oil
1 poblano chile, Seeded and Cut into thin strips
1 small yellow onion, sliced
1 tablespoon garlic, Coarsely chopped
3 medium tomatoes
8 ounces vermicelli, broken into 3-inch pieces
1/4 cup warm water
1 dried chili (New Mexico Type)
6-8 fresh cilantro stems, leaves removed and reserved
1/2 teaspoon ground thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground marjoram
1 tablespoon tomato paste


Combine chicken broth, bay leaves and chicken breast in a large saucepan. Bring to a boil, reduce heat and simmer for 15-20 minutes until the chicken is tender. Remove the chicken from the broth. Remove and discard the bay leaves. Turn the heat down to the lowest setting to keep the broth warm. Chop the cooled chicken into small pieces.
Heat olive oil in small pan. Add the poblano pepper strips, 1/2 the sliced onion and the garlic. Saute until the vegetables are soft. Remove the vegetables from the pan and set aside to use as garnish.
Place the remaining onion in the same pan and saute until soft. Set aside.
Place whole tomatoes into hot chicken broth for 1 minute. Remove tomatoes and slip off skins. Set tomatoes aside.
Add vermicelli to simmering broth and cook for 4-6 minutes or until it is al dente. Remove the pasta from the broth and reserve.
Do not discard the broth.
Pour warm water over dried chili pepper to soften. This should take about 10 minutes. Chop cilantro stems and add to broth along with the thyme, cumin & marjoram, and tomato paste. Simmer for 10 minutes.
Drain softened chili pepper. Remove the stem, slit down the length and remove the seeds. Place the seeded chili pepper, peeled tomatoes, and sauteed onion in a blender or food processor and process until it is a paste consistency. Add to the simmering broth. Add pasta and chopped chicken.
Chop the reserved cilantro leaves finely. You should have about 2 tablespoons. Garnish soup with chopped cilantro, reserved poblano pepper strips and cooked onion slices.

Answer 4

hmm i think u fry the fideo first like with olive oil and then when it's brown enough u add the water and tomatoe sauce.. and just boil it..

Answer 5

check food network