Fideo Laredo Recipes

FIDEO LAREDO

Steps:

• 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.

SOPA DE FIDEO RECIPE

Steps:

• Roast the tomatoes, onion, garlic, and jalapeno in a frying pan until browned.
• Saute the fideo pasta with 1 1/2 tablespoons of oil until lightly browned (5-7 minutes), moving constantly
• Add the roasted tomato, onion, garlic and jalapenos from above to a blender along with the peppercorn, salt, oregano and cumin and blend until smooth. Strain the resulting liquid and add to the pan with the fideo pasta and stir constantly for about 3 minutes.
• Add the potatoes and add 4 cups of chicken broth. Bring to a boil and cook for about 10 minutes.
• Add the shredded chicken and the parsley. Let boil for another 10 minutes.
• Serve hot and garnish with fresh lime juice, and additional jalapeno slices.

FIDEO

Steps:

• 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.

SOPA DE FIDEO

Steps:

• Add the garlic, tomatoes, red-pepper flakes, cumin and salt to a blender, and blend until smooth. Set aside.
• Heat a medium pot over medium, then add the oil. Add the fideo to the hot oil and cook until toasted and aromatic, about 5 minutes. Be sure to constantly mix the fideo so it toasts evenly.
• Reduce the heat to low, then add the blended tomato mixture.
• Add 5 cups of water to the pot, along with the celery, carrot and bay leaf. Mix and taste for salt, adjusting if necessary.
• Increase to medium heat until simmering, then reduce to medium-low. Cook for 25 minutes, stirring occasionally, until the fideo is cooked through, the soup has melded together and the liquid has thickened.
• Remove the celery, carrot and bay leaf, and discard. Serve soup in bowls and top with any of your favorite sopa de fideo toppings.

CHICKEN LAREDO

Steps:

• Distribute the chicken evenly over the bottom of a 13x9 inch baking dish (glass or ceramic); set aside.
• In a skillet, heat the oil over medium heat.
• Add in the onion and bell pepper; stir/saute for 3-4 minutes or until the veggies are softened.
• Distribute the onion/pepper mixture evenly over the chicken.
• Spread the chili evenly over the top.
• Distribute the pinto beans and then the tomatoes evenly over the top.
• Cut the Velveeta into thick slices and place them over the tomatoes.
• Bake in a 375° oven for 28-32 mintues or until the casserole is bubbly around the edges and the Velveeta is melted.

FIDEO (MEXICAN SPAGHETTI)

Steps:

• Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
• Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
• Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.