Tacos de Fideo
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!
Ingredients
Ingredients
- Olive oil
- 1 1/2 cups broken spaghetti or fideo
- 1 small white onion diced
- 2 cloves garlic minced
- 1 jalapeño quartered
- 1 1/2 cups tomato based salsa
- 3 cups chicken broth
- 1 teaspoon tomato/chicken bouillon powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/3 teaspoon fresh cracked pepper
- 1/4 teaspoon oregano
You will also need
- Tortillas
- More oil
- queso fresco crumbled
- Mexican crema
- diced onions optional
- chopped cilantro
- Your favorite hot sauce
Instructions
Directions
- 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 .
Notes
For a more traditional fideo, instead of salsa, you can blend 5 roma tomatoes that were previously blanched and peeled.