Loved this as a kid and still love tacos de fideo. A rich tomato based mexican-style pasta all wrapped up in a warm corn tortilla with crumbled cheese!
Course Side Dish, Tacos
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
1 1/2cupsbroken spaghetti or fideo
1small white oniondiced
1 1/2cupstomato based salsa
1teaspoontomato/chicken bouillon powder
1/3teaspoonfresh cracked pepper
You will also need
Your favorite hot sauce
In a deep skillet, heat 2 tablespoons of oliv eoil to medium heat. Add the broken pasta or fideo. Cook to toast, turning as needed for about 5 to 6 minutes. Remove from pan onto a plate.
In that same pan, add a little more oil. At medium heat, add the onions, garlic and jalapeño. Season lightly with a little salt and pepper and saute for 5 minutes.
Add the salsa, broth, bouillon, cumin, smoked paprika, pepper and oregano. Bring to a boil, taste for salt and continue cooking for 5 minutes. While it’s simmering, add the toasted pasta back in to the tomato/chicken broth. Stir well to combine. Cover. When it comes to a boil, reduce to low and continue cooking for 8 to 10 minutes. Remove from heat and let stand for 10 minutes or until the pasta absorbs the broth.
Fluff the pasta with a fork. To make tacos, fill soft or crunchy shells with fideo.Garnish with crema, queso fresco, onions, cilantro and hot sauce. Tasty!! The fideo dish yields 6 to 8 servings .
For a more traditional fideo, instead of salsa, you can blend 5 roma tomatoes that were previously blanched and peeled.